Pipe the cream mixture half way up the mousse rings then make a hole with a teaspoon and put in a blob of the lemon curd
To know when your lemon curd
has finished cooking, dip a metal spoon into it.
The Bay Tree's Garden Gift Pack range includes: Sweet Preserve House Selection--Raspberry Jam, Very Lemon Curd
, Strawberry Jam.
Using a good quality lemon curd
will make a big difference to the taste
Spoon berries, lemon curd
or custard over the biscuits, top with whipped cream or creme fraiche.
Though lemon curd
is standard tea fare in the British isles, we tend to treat it as something of an indulgence here in the states, where it's carried in tea parlours, gourmet goodie shops and, occasionally, the local grocer.
These include turbinado sugar and real vanilla beans in the creme brelee, 70% cacao chocolate in both the flourless chocolate torte and the salted caramel chocolate truffle cake, and real lemon curd
in the lemon tart.
Cooking time 15-20 mins Ingredients For the cupcakes 100g (31/2oz) unsalted butter, softened 100g (31/2oz) golden caster sugar 1 vanilla pod, split 2 eggs 100g (31/2oz) self-raising flour, sifted Finely-grated zest of 1 lemon 75g (23/4oz) ready-made or home-made lemon curd
for top of each cupcake For the meringue 2 egg whites 100g (31/2oz) caster sugar
Tip: Why not try putting some lemon juice |with the rind of one lemon into your cake mix and turn it into a lovely lemon sponge assemble with lemon curd
and fresh cream.
Serves 12 INGREDIENTS The topping 2 tbsp demerara sugar 30g plain flour 2 tbsp rolled oats 2 tbsp unsalted butter The cake 110g unsalted butter 150g granulated sugar 1 tbsp lemon zest 2 tbsp lemon juice 160ml buttermilk 2 eggs 150g plain flour 2 tsp baking powder Half tsp salt 60g rolled oats 75g cream cheese or creme fraiche 4 tbsp lemon curd
The glaze 70g icing sugar 1 tbsp lemon juice 1.
This is a must – a super fast meringue and some shop–bought lemon curd
with a little double cream.
LEMON & PISTACHIO CAKE LEMON & PISTACHIO CAKE INGREDIENTS (serves 8) 125g shelled pistachios 150g softened butter 150g unrefined golden caster sugar 150g self-raising flour 50g ground almonds 2 large eggs Juice of 2 lemons 150g lemon curd
(half a jar) 75g icing sugar, sifted INGREDIENTS (serves 8) 125g shelled pistachios 150g softened butter 150g unrefined golden caster sugar 150g self-raising flour 50g ground almonds 2 large eggs Juice of 2 lemons 150g lemon curd
(half a jar) 75g icing sugar, sifted METHOD 1.
LEMON MERINGUE Tangy lemon curd
and sweet, pillowy meringue are the perfect match.
You will need: 2x 9in springform baking tins, greased and lined 12oz margarine 12oz caster sugar, plus extra for sprinkling 6 eggs 12oz self-raising flour 3tsp baking powder zest of 2 lemons 1 small jar of lemon curd
1 small carton of double cream Pre-heat the oven to 160oC (gas mark 3) Put the margarine, caster sugar, eggs, flour, baking powder and lemon zest into a large bowl and whip with an electric whisk for 3-4 minutes until the mixture is pale and fluffy.
PROPOINTS' VALUE: 11 SERVINGS: 4 PREPARATION TIME: 10min COOKING TIME: 30min LEVEL OF DIFFICULTY: Ingredients * 75g low fat spread * 50g caster sugar * 2 medium eggs * 1 tsp vanilla extract * 125g white, self-raising flour * Finely grated zest of a one lemon * 12 heaped tsp of lemon curd
Instructions: * Use 1tsp of low fat spread to grease six castle pudding moulds or heatproof teacups.