Fondant with lemon curd

Prepare all the ingredients for making a lemon fondant.

In a bowl grate the zest from 2 lemons. Try not to grab the white part, it can give bitterness. Leave the bowl with the peel for a while.

Let's start with the preparation of lemon curd. Squeeze the juice of these two lemons into a fireproof bowl, it should be about 120 ml. To get rid of the stones and slices of lemon, you can strain the juice through a sieve.

In a bowl add 100 g of sugar and 50 g of butter to the lemon juice.

Boil water in a saucepan for a steam bath and place the bowl with juice, sugar and butter above it, so it doesn’t touch the surface of the water. Stir the mixture with a whisk on a steam bath until the sugar dissolves. Add 1 egg and 1 yolk. Don’t throw away the egg whites, we still need it to make a sponge cake.

Continue to stir the curd on the steam bath until it starts to thicken, it will take about 10 minutes.

Pour the curd into another bowl and cover with cling film so it touches the curd (watch the second photo). Then put it in the freezer for 2 hours.

When the curd hardens, make small balls with a spoon, place on a board covered with parchment, and return to the freezer for another 1 hour.

Preheat the oven to 180 degrees. For the sponge cake, mix 3 eggs and 1 remaining egg white in a bowl. Add 120 g of sugar. Beat with a mixer until the mass slightly increases. Add the lemon zest to the bowl and beat the mixture a little again.

Add 180 g of flour and mix gently with a spatula so that the structure remains the same.

Melt 120 g of butter in a saucepan and pour into a bowl to the dough. Stir gently again with a spatula.

Grease the fondant tins with a little butter and sprinkle with powdered sugar. Spread the dough in the molds leaving a space for a sponge to raise.

Next, place a ball of lemon curd from the freezer in each mold and press lightly so that the ball falls into the dough. But do not press too hard, the ball should remain approximately inside the fondant, not near the top or bottom. Bake lemon fondant in a preheated oven for 10-12 minutes. Allow the finished fondant to cool slightly. If the fondant does not fall out of the mold, lightly tap the bottom of the molds. Add some sugar powder on the top of the lemon curd.