Kater-Bug Cakes

3 large eggs

1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)

1 tablespoon (4 grams) finely shredded lemon zest

3/4 cup (150 grams) granulated white sugar

4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn’t form) and refrigerate for up to a week.

Makes 1 1/2 cups (360 ml).

**If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd

1 8 oz Package of Semi Sweet Chocolate Chips

3/4 Cup Heavy Whipping Cream

Place chocolate chips in a medium bowl, and set aside.  In a large saucepan, heat whipping cream just to boiling. (Do not boil) Remove from  heat and pour over chocolate chips. Use a wire whisk and stir until chocolate is melted.

*For Whipped Ganache: Cover and refrigerate until chilled.  When ready to use, genly whip until thickened.

**Ganache can be used as a filling if allowed to thicken (Chocolate Lava Cake), or poured over baked goods as a glaze.  We use it as an ice cream topping.  Keep in an airtight container in your refrigerator and when needed, spoon out the desired amount into a microwavable bowl.  Heat for 30 seconds until warm and smooth and pour over Vanilla Ice Cream.