Greek Lemon Glaze
 Lemons are a great favorite in Greece

and they use them in a variety of recipes.
The combination of tart and sweet makes the
lemon and ideal candidate for desserts.
This multipurpose glaze is great on cake,

ice cream, and many other treats.

Smooth Lemon Glaze 
3/4 cup Sugar
2 Tablespoons Cornstarch
1/4 teaspoon Salt
2 Tablespoons Grated lemon rind (Zest)
1 Tablespoon Butter (soft)
1/3 cup Lemon juice (freshly squeezed)
 Start by mixing the sugar, cornstarch and

salt with 3/4 cup of water in a saucepan

(equal to the sugar); mix well.
Bring to a rolling boil; boil for 1 minute,

stirring constantly taking care that the mixture

does not burn. Remove from heat.

Add the lemon rind (zest) and butter;

gradually stir in lemon juice.

Allow to cool thoroughly. Enjoy!
 
 

1234 Lemon Cake
**CAKE**
3 cups all-purpose flour -- sifted
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter --at room temp
2 cups granulated sugar
4 large eggs -- slightly beaten
1 1/4 cup buttermilk
1 1/2 teaspoon vanilla extract
2 lemons, Zest only
**LEMON CURD**
12 large egg yolks
2 lemons, Zest only
1 cup fresh lemon juice
1 1/2 cup sugar
1 cup cold unsalted butter -- cut in pieces
**SWEETENED WHIPPED CREAM**
2/3 cup heavy cream
1/2 teaspoon vanilla extract
2 tablespoons confectioners' sugar
**GARNISH**
12 ounces assorted fresh berries
confectioner's sugar
CAKE: Heat oven to 350 deg. Arrange two racks
 in the center of oven. Line the bottoms of two
8 x 2 inch buttered cake pans with parchment paper.
Dust the bottoms and sides of pan with flour,
 and tap out any excess.
Sift together the flour, baking powder, baking soda,
 and salt; set aside. Cream butter on medium
until softened, 1 to 2 minutes. Gradually add
sugar, and beat on medium until lightened,
3 to 4 minutes, scraping down sides once or twice.
Gradually add eggs, beating after each addition
until batter is no longer slick, stopping once or
twice to scrape down sides, about 5 minutes.
Slowly add the sifted flour mixture, alternating
 with the buttermilk, a little of each at a time,
at low speed, beginning and ending with the
flour mixture. Beat in the vanilla & the lemon zest.
Divide the batter evenly between the prepared pans.
 Bake 25 minutes, and rotate the pans in the oven
 if needed for even browning. Continue baking until
 a cake tester inserted into the center of each cake
 comes out clean, 10 to 20 minutes more.
Transfer pans to wire racks to cool.

Let cool 15 minutes.
 Remove cakes from pans. Leave the cakes on
 a wire rack, tops up,to cool completely, about 1 hour.
To assemble, remove the parchment paper from
the bottom of each cake. Slice each layer in half
 horizontally with a serrated knife. Reserve the
 prettiest dome top to use for the top of the cake.
 Place the other top, dome-side down, on the
 serving platter to make the first layer.
Spread with one cup of the lemon curd to within
 a half inch from the edge. Place the second layer
over the first, and spread with curd, covering with
 third layer, and spreading with another cup of
lemon curd.
One hour before serving, transfer the platter
with cake to refrigerator to firm up lemon curd
 (if the kitchen is warm and the curd gets runny,
 refrigerate the layers as they are completed).
Just before serving, place the reserved domed
 layer on top of cake. Spoon on the sweetened
 whipped cream. Sprinkle with mixed berries
and a dusting of confectioners' sugar through
a fine sieve.
LEMON CURD: Pass the egg yolks through a strainer
 to remove any traces of white. Combine the yolks,
lemon zest, lemon juice, and sugar in a heavy saucepan.
 Whisk the mixture to combine, then switch to a
wooden spoon. Stir constantly over medium heat,
 making sure to stir all the sides and edges of the
 saucepan for even cooking. Cook until the mixture
 is thick enough to coat the back of a spoon, 20 to
25 minutes. Remove the saucepan from heat.
Add the butter, one piece at a time, stirring with
 a wooden spoon to incorporate into a smooth mixture.
 Transfer to a medium bowl, cover with plastic wrap,
 and place in the refrigerator until firm and chilled,
 at least one hour. May be made one day ahead.
(Makes 3 1/3 cups)
SWEETENED WHIPPED CREAM: Whip the heavy cream
 in the bowl of an electric mixer on medium speed until
soft peaks form, 2 to 4 minutes. Add the vanilla and
confectioners' sugar, and continue to whip on medium
speed until the cream returns to soft peaks, 2 to 3 minutes.
(Makes 1 1/3 cups) 
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