We're used to seeing cakes and confections cheerfully decorated to resemble Easter eggs, but rarely do we see ones that take the mimicry so literally. These individual pound cakes, baked in egg-shaped molds, have pastel "shells" and a "yolk" of homemade lemon curd. Serve them alone or with a fresh fruit salad.
The cakes can be made in advance and stored in the freezer. When ready to decorate, bring to room temperature before glazing. The glaze must be made just before ready to use, or it will dry out.
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Rating: 5 stars
I received the magazine that had this recipe back in 2001. The first attempt did not go well. I make them for Easter every now and then. I have gotten better with this recipe. Now, they do look like the picture. Yes, you can add food coloring to the glaze to make them look like colored Easter Eggs. I do get requests every Easter for them, but since they are time consuming, I only make them if I have the time. They are delicious!
The food coloring in the glaze is a misprint,right?
I really love this recipe. It's sinfully delicious. time consuming yes, but the end result is very rewarding! Everyone cannot believe you made these yourself. This is also the recipe that taught me how to make lemon curd. I got my egg pan at Michaels. And I usually double the recipe.