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Meyer Lemon Crepe Cake

Used in the curd and the candied topping, Meyer lemons subtly elevate this confection. The candied lemons, the crepes, and the filling can all be prepared in advance and assembled just before serving.

  • servings: 12

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 1/4 cups whole milk, room temperature
  • 3 large eggs, room temperature
  • 1/2 tablespoon pure vanilla extract
  • 6 tablespoons cold unsalted butter, melted, plus more, melted, for pan
  • Meyer Lemon Curd Mousse
  • 1/4 cup heavy cream, whipped
  • Candied Meyer Lemons, optional

Directions

  1. Step 1

    Whisk together flour, sugar, and salt. Whisk together milk, eggs, and vanilla. Gradually pour milk mixture into flour mixture, whisking until smooth. Whisk in butter. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or overnight.

  2. Step 2

    Lightly coat a 6-inch crepe pan or nonstick skillet with butter. Heat over medium heat until just starting to smoke. Remove from heat; pour about 2 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 30 seconds per side.

  3. Step 3

    Slide crepe onto an overturned plate. Repeat with remaining batter, coating pan with butter as needed, and stacking crepes. Let cool.

  4. Step 4

    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.

  5. Step 5

    Top crepe cake with whipped cream and 3 or 4 candied lemon slices.

Source
Martha Stewart Living, April 2010

Reviews (23)

  • 19 Jan, 2011

    I made this, but wouldn't again because.....
    I had to freeze the cake to be able to cut it. The crepes kept sliding around on the mousse.
    The cake was hard to cut while eating it. The crepes were somewhat chewy.
    I wouldn't refrigerate the crepe batter because the melted butter solidified and separated from the rest of the batter into little chunks.
    It reminded my guests of lemon meringue pie. I would make a pie instead for the same taste.

  • 20 Jun, 2010

    While the lemon curd mousse was delicious, the crepes made per this recipe were far to oily, cooked unevenly due to the fat content, and didn't get the nice light browning that crepes should get. I went back to my old staple 40 year old crepe recipe, which always turn out perfectly. My family did love this dessert and it was a nice, light change from other heavy desserts.

  • 30 May, 2010

    I also cannot see how this would serve 10-12. I'd say 8 max.

    It is crucial that your curd be really firm, so be sure to cook the custard until it's quite thick. Mine was thin until just about 10 minutes, and then it thickened very quickly. Also make sure you whip the cream until it's quite stiff, but don't turn it into butter!

    Instead of topping it with whipped cream, I just sprinkled powdered sugar on it through a sieve.

    This is one of the most impressive and delicious cakes EVER!

  • 1 May, 2010

    I made this cake for the first time about a month ago. It takes a bit of time, especially if you power through and make it all in one day (it took me about 5 hours). I like that the components can be made ahead of time. I loved the flavor of the mousse and the crepes were easy to make. The only negative I had with the recipe was the candied lemons, I found them to be bitter and not worth the effort. I opted to use lavender sprigs instead. I will be making this again!

  • 29 Apr, 2010

    I love this cake!!! I grew up eating crepes for breakfast so this was a nice change. I love the crepe recipe, it's so much different than the traditional crepe recipe. And the lemon mousse was delish!!! I had a lot of fun making this for Easter dessert and everyone LOVED it!!!!

  • 11 Apr, 2010

    This is so good. Made for Easter dessert with the strawberry napoleons from the same issue. Would work with most any crepe recipe and thick lemon curd if you want to skip the gelatin. Skipped the candied lemon and just topped with whipped cream and lemon zest.

  • 6 Apr, 2010

    I've made the Meyer lemon cake twice now and have received rave reviews. The first time I made it with 14 layers and the 2nd with 18, although neither looked exactly like MS?

  • 6 Apr, 2010

    I've made the Meyer lemon cake twice now and have received rave reviews. The first time I made it with 14 layers and the 2nd with 18, although neither looked exactly like MS?

  • 6 Apr, 2010

    I've made the Meyer lemon cake twice now and have received rave reviews. The first time I made it with 14 layers and the 2nd with 18, although neither looked exactly like MS?

  • 6 Apr, 2010

    My mother made this for me for my birthday. I had lusted after this cake ever since I first saw it, and IT WAS AMAZING!!!!

  • 5 Apr, 2010

    I made this recipe from the the April 2010 MS magazine. It took 2 days but it was worth every minute of effort! I only had an 8 inch skillet and ended up with 18 misshapen crepes. A proper crepe pan is a must for this recipe! We had surprise guests so I didn't have time to assemble the cake and let it firm up. 8 people got 2-3 crepes each stuffed with lemon mousse. It got rave reviews and everyone fought to lick the mousse bowl!

  • 5 Apr, 2010

    I made this recipe from the the April 2010 MS magazine. It took 2 days but it was worth every minute of effort! I only had an 8 inch skillet and ended up with 18 misshapen crepes. A proper crepe pan is a must for this recipe! We had surprise guests so I didn't have time to assemble the cake and let it firm up. 8 people got 2-3 crepes each stuffed with lemon mousse. It got rave reviews and everyone fought to lick the mousse bowl!

  • 5 Apr, 2010

    I made these crepes following the recipe from the April 2010 issue of MS. It's a two day recipe but worth every minute of effort! I used an 8 inch non-stick skillet to make the crepes and ended up with 18 misshapen crepes. A proper crepe pan is a must for this recipe! We had surprise guests so I didn't have time to assemble the cake and let it sit for an hour. Eight people got 2 crepes stuffed with the lemon curd mouse. It got rave reviews and everyone fought to lick the mousse bowl!

  • 4 Apr, 2010

    Delicious but my tower of crepes and curd mousse looked more like the leaning tower of pisa.
    Unable to stack 15 crepes successfully. :(

  • 3 Apr, 2010

    I now know what I did wrong with the lemon curd - I went back to check the recipe and instead of 1/4 tsp of gelatin, I added the whole pack!! Bummer. I still have the question about the size of the cake, though. Is the cake in the picture made with 6" crepes?

  • 3 Apr, 2010

    The Lemon Curd Crepe Cake has now turned into a Lemon Curd Trifle! I've never made lemon curd before, but it seemed to go well, however when I went to fold in the whipped cream - the lemon curd seemed awfully stiff. It was not glossy looking, as lemon curd looks in the jars in the store and it was difficult to fold in the whipped cream. What did I do wrong?

  • 3 Apr, 2010

    The Lemon Curd Crepe Cake has now turned into a Lemon Curd Trifle! I've never made lemon curd before, but it seemed to go well, however when I went to fold in the whipped cream - the lemon curd seemed awfully stiff. It was not glossy looking, as lemon curd looks in the jars in the store and it was difficult to fold in the whipped cream. What did I do wrong?

  • 3 Apr, 2010

    I'm in the midst of this recipe - I have all the pieces - but it looks to me that this is a very small cake - I don't see how it's going to serve 10-12 people! A 6" pan makes a 6" cake, correct? I shouldn't have waited until the day before to make this :)

  • 3 Apr, 2010

    My crepe pan is larger than six inches, so I also had to make more than one batch of batter, but the flavor is terrific. This is a keeper!

  • 3 Apr, 2010

    I made this and it was wonderful. Yes, it's a typo, 1/4 c not 1 cup. The recipe is also in April 2010 MS issue. These were the 2nd best crepes I've never eat. I made the batter overnight and mess up the first 10 and had to make another batch. I let the 2nd batch sit around 4 hours and I couldn't tell the different between the batches. It is important to have everything @ room temp, otherwise the batter will not be smooth.

  • 2 Apr, 2010

    If there are 15 crepes and there is 1 cup of curd on each one that would take 15 cups of curd!!! I think it is a typo. The recipe for the curd makes 3 3/4 cups so about a 1/4 cup seems more likely, right?

  • 2 Apr, 2010

    this is a very unique idea! i tried it using coconut milk instead of heavy cream (for some dairy-free family) and found that i had to add another egg and a 1/4 cup of flour to make the Crepe's sturdy enough to manouver. i also found that i needed to make a bit more batter in order to get 15 crepes from this recipe.

  • 2 Apr, 2010

    this is a very unique idea! i tried it using coconut milk instead of heavy cream (for some dairy-free family) and found that i had to add another egg and a 1/4 cup of flour to make the Crepe's sturdy enough to manouver. i also found that i needed to make a bit more batter in order to get 15 crepes from this recipe.