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Meyer Lemon Crepe Cake
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Meyer Lemon Crepe Cake 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.

Martha's Lemon Crepe Cake by Martha Stewart. When life gives you lemons. turn them into this decadent lemon crepe cake from Martha Stewart!

Crepe cakes are a sophisticated way to do dessert. Here, Meyer lemons, in a tangy curd mousse filling and as a candied topping, add a light citrus finish.

Use this recipe to make our Meyer Lemon Crepe Cake. Meyer lemons are ideal for this recipe because they aren't too tart. If they aren't available, you can substitute regular lemons, but you may need to add more sugar to taste.

Meyer Lemon Crepe Cake

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Meyer Lemon Crepe Cake

Martha Stewart

Meyer Lemon Crepe Cake


Ingredients
Vegetarian ∙ Serves 12
Produce
  • 1 Candied meyer lemons
Refrigerated
  • 3 Eggs, large
  • 1 Meyer lemon curd mousse
Baking & Spices
  • 3/4 cup All-purpose flour
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 1/2 tbsp Vanilla extract, pure
Dairy
  • 6 tbsp Butter, unsalted
  • 1/4 cup Heavy cream, whipped
  • 1 1/4 cups Whole milk

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