Spring Bliss

Spring is such a beautiful time of newness and growth.  I think that the blooms, buds and green grass lifts everyone's spirit.  Have you ever wonder why we make resolutions on New Year and not on Spring?  We were talking with the twins last week about the spring equinox and how on the first day of spring, that the day and night is the same length of time and from that point on untill the first day of summer the days would gradually get longer.  The long warm days allow for new growth and the ability to have the wonderful Meyer's lemons that we used today.  We may manipulate the time of day with daylight saving time, but the order of the universe remains constant.  I feel that this is just the way God's love is for us.  No matter how we manipulate things His love is constant.

This cake was featured in Living Magazine and is slightly modified.

Meyer Lemon Crepe Cake Curd Mousse

Ingredients

Makes about 3 3/4 cups

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

add the syrup from the cansied lemons to the whipped cream for sweetness and flavor

                 candied lemon recipe follows

Directions

Sprinkle gelatin over water; let stand until softened, about 5 minutes.

Whisk together eggs and yolks in a heavy small saucepan. 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.

Candied Meyer Lemons

Ingredients

Makes 2 cups

1 cup sugar

1 cup water

2 Meyer lemons (do not peel), preferably organic, washed well and sliced 1/4 inch thick

Directions

Bring sugar and water to a boil in a large saucepan, and heat until sugar dissolves. Add lemons, 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.

The lemons can be stored in the syrup for up to three weeks in the refrigerator.

For the crepes, I used packaged French style Crepes.  Martha made her own crepes and I am sure they are delicious but time restraints prohibit many of us from doing everything from scratch.  The packaged crepes are very good and allow more of us the luxury of making this cake.