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Lemon Curd Crêpe Cake

Dozens of delicate layers, tangy lemon curd, and fluffy whipped cream—this no-bake beauty is a showstopper!
If sunshine were a dessert, this would be it. My Lemon Curd Crêpe Cake is a light-yet-decadent treat made by stacking dozens of whisper-thin crêpes with swirls of homemade lemon curd and clouds of whipped cream between each layer. It’s bright, elegant, and surprisingly simple once you get into the rhythm of flipping crepes.
This cake is perfect for spring gatherings, bridal showers, or anytime you want to wow your guests with something that tastes as good as it looks. And the best part? No oven required.
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Servings 15

Equipment

  • 1 Crepe maker or nonstick skillet

Ingredients
  

Basic Crepe Batter: Brought to you by CucinaPro

Ingredients:

  • 4 large eggs
  • 1-1/2 cups milk; more as needed
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2-3 tablespoons butter or nonstick cooking spray for basting the crepe maker cooking surface

Lemon Curd

  • 4 large egg yolks
  • ⅔ cup granulated sugar
  • 1 tablespoon lemon zest about 1 lemon
  • ⅓ cup fresh lemon juice about 2–3 lemons
  • 6 tablespoons salted butter softened to room temperature and cut into 1 TBS pieces

Whipped Cream

  • 1 cup heavy whipping cream cold
  • 2 tablespoon confection sugar powdered sugar
  • 1/2 teaspoon vanilla

Instructions
 

Batter

  • Combine the eggs and milk in a bowl, add the flour and salt and whisk until smooth.
  • Strain the batter, if necessary, to remove any lumps.
  • Let the batter rest at room temperature for 30 minutes.
  • Melt butter and use a pastry brush to put a coating on the cooking plate before dipping and cooking.
  • Proceed to cook crepes. Once they have been cooked, transfer them to a cooling rack.
  • Stack crepes between sheets of parchment paper for storage.

Lemon Curd

  • Prep your double boiler.
  • Fill the bottom pot of a double boiler with 1–2 inches of water and bring it to a gentle boil. Once boiling, reduce the heat so the water stays at a simmer.
  • No double boiler? Place a heat-safe glass or metal bowl over a small saucepan of simmering water, making sure the bowl doesn’t touch the water.
  • Combine ingredients.
  • In the top pot (or bowl), whisk together the egg yolks, sugar, lemon zest, lemon juice, and salt until smooth and fully blended.
  • Cook the curd.
  • Set the pot over the simmering water and whisk continuously with a silicone whisk. Keep whisking as the mixture thickens — this prevents the eggs from curdling. The curd is ready when it coats the back of a spoon and has the texture of hollandaise sauce (about 10 minutes).
  • Finish with butter.
  • Remove from heat. Add the butter pieces and whisk until melted and silky smooth. The residual heat will do all the melting work for you.
  • Cool and store.
  • Pour the curd into a clean jar or bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool completely — it’ll thicken beautifully as it chills.
  • Store in the refrigerator for up to 7–10 days.

Whipped Cream

  • Place a metal mixing bowl in the freezer for 30 minutes before whipping. This helps the cream whip up faster and hold its shape.
  • Using a handheld or stand mixer fitted with the whisk attachment, beat the heavy cream, sugar, and vanilla extract on medium-high speed for about 3–5 minutes, or until medium peaks form.
  • Tip: Medium peaks are somewhere between soft/loose peaks and stiff peaks — perfect for topping and piping on desserts.
  • If the cream accidentally over-whips and looks curdled or heavy, add a little more cold heavy cream and gently fold it in by hand with a spatula until smooth again.

Notes

  • Use a crêpe maker for ease: I love using the CucinaPro Cordless Crêpe Maker for this recipe. It makes producing a large batch of thin, evenly cooked crêpes much faster and more consistent—perfect for a layered crêpe cake.
  • Make crêpes in advance: Crêpes can be made ahead of time to save you effort on assembly day. Store them in the fridge for up to 7 days or freeze for up to 1 month.
  • Prevent sticking and tearing: When storing, place a sheet of wax paper between each crêpe. This keeps them from sticking together or tearing when you're ready to use them.