If you're looking for a bright, cheery topping for a cake that is also delicious, look no further!
I really loved the flavor of this one! And its super simple. Well, at least if you have Lemon Curd hiding out in the fridge, or maybe the bought stuff in your cupboard? I'm kind of partial to this Meyer Lemon Curd.
4 ounces White Chocolate Chips
or coating wafers
¾ cup (scant) Heavy Cream
Lemon Curd, to taste
Place the chocolate in a small bowl.
In a small, heavy saucepan heat the cream till small bubbles appear around the sides. Whisk while it heats so that it heats evenly.
Pour over the chocolate and let sit for about a minute then whisk until smooth.
Add the Lemon Curd a Tablespoon at a time, whisking after each addition, until you reach the flavor that you prefer. If the Lemon Curd is room temperature let this mixture cool for a little bit before pouring onto the cake. If it was refrigerated it should be good to go.
Pour slowly onto the center top of the cake until it runs down the sides.
Any extra can be stored in the refrigerator for a while and slightly heated to pouring consistency when ready to use.
Or like my sister suggested, it would be delicious to dip strawberries in it! Haven't tried that yet but I know that I will! Yum!!
Have a lovely day!