Meyer Lemon Crepe Cake
Meyer Lemon Curd Mousse
1 teaspoon unflavored gelatin (from one 1/4-ounce envelope)
1 tablespoon cold water
4 large eggs plus 6 large yolks
1 cup sugar
1 tablespoon plus 2 teaspoons finely grated Meyer Lemon zest (from 2 lemons), plus 3/4 cup fresh Meyer lemon juice (from 5 to 6 lemons)
6 tablespoons cold unsalted butter, cut into small pieces
1 cup heavy cream, whipped
2 packages of Frieda’s French Style Crepes
1/4 cup heavy cream, whipped
Candied Meyer Lemons, optional
Meyer Lemon Curd Mousse: Sprinkle gelatin over water; let stand until softened, about 5 minutes. In a small, heavy saucepan, whisk together eggs and yolks. Whisk in sugar, lemon zest, and lemon juice. Cook, whisking constantly, over medium-low heat, until mixture is thick enough to coat the back of a wooden spoon, 8 to 10 minutes. Remove pan from heat; add gelatin, stirring constantly, until gelatin dissolves and mixture is slightly cool. Add butter, a few pieces at a time, stirring after each addition, until smooth. Strain through a fine sieve into a bowl, pressing with a rubber spatula to remove as much curd as possible; discard any undissolved bits of gelatin and egg. Press a piece of plastic wrap directly onto surface of curd to prevent a skin from forming, and refrigerate until set, at least 2 hours or overnight. Stir curd, and gently fold in whipped cream. Refrigerate for 1 hour. Stir before using.
Cake assembly: Place 1 crepe on a flat serving dish. Spread about 1/4 cup lemon curd mousse onto crepe. Top with 1 crepe. Continue layering crepes and mousse. (Use 15 crepes, ending with a crepe on top.) Refrigerate until firm, about 1 hour. Top crepe cake with whipped cream and 3 or 4 candied lemon slices.
Optional: Candied Meyer Lemon Slices
1 cup sugar
1 cup water
2 Meyer lemons (do not peel), preferably organic, washed well and sliced 1/4 inch thick
Bring 1 cup sugar and 1 cup water to a boil in a large saucepan, and heat until sugar dissolves. Add 2 Meyer Lemons, sliced 1/4 inch thick, and cover surface with parchment. Reduce heat to medium-low, and simmer gently until rinds are translucent, about 30 minutes. Let lemons cool in syrup. Using a slotted spoon, transfer lemons to a wire rack set over a rimmed baking sheet. Let stand to allow excess syrup to drip off.
Adapted from a MarthaStewart.com recipe.