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Meyer Lemon Crepe Cake

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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.

Source: Martha Stewart Living, April 2010
Servings

Ingredients

Directions

Cook's Notes

Plain crepes can be refrigerated for up to 1 day.

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Reviews

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How would you rate this recipe?
108
  • gailjacobson
    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.
    Reply
  • onebelopar
    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.
    Reply
  • cmwayner
    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!
    Reply
  • Queenofplaid
    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!
    Reply
  • calypso81
    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!!!!
    Reply
  • cosudet
    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.
    Reply
  • GBonadonna
    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?
    Reply
  • GBonadonna
    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?
    Reply
  • GBonadonna
    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?
    Reply
  • snookerfly1
    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!!!!
    Reply

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