Lemon Curd Cake

Preheat oven to 325 degrees F. Prepare two 8-inch spring-form pans with a piece of parchment paper to secure in the bottom of the pan with the ring (by doing this instead of greasing the pan will allow the cake to release easy and it will also allow the cake to rise more).
Separate the eggs. In a stand mixer or very large mixing bowl, whip the whites with the vinegar until soft peaks form. Set aside.
9 large eggs, 1 teaspoon apple cider vinegar
In a medium sized bowl, mix the yolks, natural sweetener, baking soda, oil, extract and salt. Add the lemon juice to the egg yolk mixture and combine until smooth. Fold the yolk mixture into the whipped egg whites. Then add the almond flour to the batter and combine until smooth.
3/4 cup powdered natural sweetener, 1 teaspoon stevia glycerite, 1 teaspoon baking soda, 3/4 cup coconut oil, 1/2 teaspoon Redmond Real salt, 3 tablespoons lemon juice, 3 tablespoons vanilla extract, 3 cups blanched almond flour
Divide the batter evenly and place into the spring form pans. Bake for 20 to 25 minutes, or until the center is not soft and a toothpick inserted in the center comes out clean. Remove from oven and invert the cake (this will retain it’s height) and then once it’s cool run a knife along the sides to remove it from the pan. Don’t forget to remove the parchment paper from the bottom of the cake! Frost cake with desired frosting.

Combine natural sweetener, lemon juice, 4 eggs and lemon peel in heavy medium saucepan and whisk to blend; add butter. Whisk constantly over medium heat until mixture thickens and coats back of spoon thickly (do not boil), about 12 minutes. Pour mixture through strainer into medium bowl. Place bowl in larger bowl filled with ice water and whisk occasionally until lemon curd is cooled completely, about 15 minutes. Can be made 1 day ahead. Use to fill each layer of cake with.
1 cup powdered natural sweetener, 1 teaspoon stevia glycerite, 1/2 cup lemon juice, 4 large eggs, 1 tablespoon lemon peel, 1/2 cup coconut oil

Melt butter in 1-quart saucepan over medium heat. Continue cooking, stirring constantly and watching closely, until butter just starts to turn golden (4 to 6 minutes). (Butter will get foamy and bubble.) Remove from heat. Cool completely. Combine browned butter, natural sweetener, cream cheese, macadamia nut milk and extract in small bowl. Beat at medium speed, gradually adding enough milk for desired spreading consistency. Add natural food coloring if desired. Frost cooled cake.
1 1/2 cups butter, 1 1/2 cups powdered natural sweetener, 8 ounces cream cheese, 2 tablespoons unsweetened macadamia nut milk, 1/2 teaspoon vanilla extract, Natural Food coloring

Beat coconut oil for a few minutes with a mixer with the paddle attachment on medium speed. Add sweeteners and mix on the lowest speed (so the natural sweetener doesn’t blow all over your kitchen!) until the natural sweetener has been incorporated with the oil. Increase mixer speed to medium and add extract, salt, and 3 tablespoons of the macadamia nut milk and beat for 3 minutes. If your frosting needs a more stiff consistency, add more powdered natural sweetener. If your frosting needs to be thinned out, add remaining macadamia nut milk 1 tablespoon at a time. Add natural food coloring if desired. Frost cooled cake.
2 cups coconut oil, 1 3/4 cups powdered natural sweetener, 1 teaspoon stevia glycerite, 2 tablespoons vanilla extract, 1/4 teaspoon Redmond Real salt, 3-5 tablespoons unsweetened macadamia nut milk, Natural Food coloring