Lemon Loaf Cake with Light Meyer Lemon Curd and Berries for Tuesdays with Dorie

As part of a make ahead dessert for a Spring  dinner party, I'm giving this week's Baking with Julia's recipe for lemon loaf cake an A+.  Imagine small plates holding two thin slices of lemon loaf resting in a puddle of lemon curd with a luscious serving of fresh berries on top- a lovely way to make your dinner guests very happy.  I was happy to use the last of my Meyer lemons in both the loaf cake and the curd for this simple composed dessert.  I  baked the loaf cake a few days ahead to let the lemon flavor develop; served with the home made Meyer Lemon Curd it was a wonderful lemony taste explosion.  So far the TWD baking schedule has worked into my routine quite well and I've enjoyed all the recipes.  The Tuesdays with Dorie recipe nominations for the month of May are open and the suggestions all sound good.  I like the nominated Baked Yogurt Tart, Baking with Julia- pg 378, a wonderful excuse to serve more fresh berries with a tart that bakes up like a cheesecake.  I would like to see a 'Grand Pastry' like Tropical Napoleons, Baking with Julia- pg 393, on the dessert menu in May.

I'm going to leave you with a few more photos of my plated lemon loaf cake to hold a sweet place on my blog during my break over the next few weeks.  I'm looking to return refreshed and inspired in mid May.

Please find the Lemon Loaf Cake recipe at this week's hosts Treats or The Beauty of Life from the Baking with Julia group.  Also please check out the other bakers links to Lemon Loaf Cake at Tuesdays with Dorie.  I used a simple recipe to make the lemon curd which I am sharing below.


Ingredients and Directions for Small Batch Light Meyer Lemon Curd
Makes about 1&1/2 cups

4 large eggs
1 cup granulated sugar
2/3 cup fresh Meyer lemon juice
Grated zest of 1 Meyer lemon
1/2 stick unsalted butter, at room temperature, cut into bits

Make a double boiler set up with a saucepan filled with a couple of inches of simmering water with a medium size bowl that fits comfortably on top.  In the bowl, off the heat, add the sugar and eggs, whisk until this mixture thickens and turns lighter in color, a few minutes.  Add the lemon juice and zest to the bowl while still whisking.  Place the bowl on top of the pan with the simmering water and continue whisking while cooking the lemon curd.  The process of thickening the curd takes several minutes so be patient.  It will slowly become thick and custard like.  Remove the bowl from the heat and whisk in the butter, piece by piece.  Place the bowl with the hot curd over an ice bath, continue to stir, when cool remove the curd to a refrigerator container and chill.  The lemon curd can be made up to a week ahead.