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Wednesday, August 17, 2011

What to do with your Homemade Lemon Curd?

Once you make your Lemon Curd what do you do with it? Well we made lemon cake with lemon curd filling and covered it in buttercream and fondant. My children ended up decorating this one for my birthday with food colouring pens. They had fun.

You don't have to ice your cake with fondant, you can simply leave it plain, which is just as good if not better in my opinion. I love to decorate my cakes in fondant, making them look really pretty and adding decorations for other people, but mostly I like eating them plain with a lovely cup of tea!!

My daughter wrote this for me

The cake above is pound cake with a layer of lemon curd filling and 2 layers of buttercream. I wished I had taken a picture of it once it was cut because it cut so beautiful and clean. If you want the recipe to the lemon cake I will gladly post it, just let me know.


Sugar & Spice

Sunday, August 14, 2011

Lemon Curd Recipe

It's been over a month since I last wrote and during that time I've been doing some experiments with different recipes and trying them out on friends and family. Since it's summer I've been having a craving for lemons!!! Lemonade, lemon curd, lemon meringue pie, lemon cake.... you name it I've been making it. The kids have been loving it especially my eldest son who fights me for the lemon curd pot. It's so good we have seriously been eating it from the pot! Here's a recipe that I'd like to share with you that I've played around with until I got the results I wanted. Hope you like it.
Lemon Curd Recipe
4 lemons, zest and juice
7oz/200g (3/4cup) sugar
3.5oz/100g (6tbsp) butter, cut into cubes
5 egg yolk
1. Put the lemon zest and juice, the sugar and butter into the top of a double boiler and set over a pan of gently simmering water. Stir the mixture every now and again until all the butter has melted.
2. Lightly whisk the egg yolks and stir them into the lemon mixture. Whisk until all the ingredients are well combined. Leave to cook for 10 minutes, stirring occasionally, until the mixture is creamy and thick enough to coat the back of a spoon
3. Remove the lemon curd from the heat and set aside to cool. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use.
Hope you enjoy this recipe as much as we have. It is one that I will use over and over again. It's so easy to make and sure beats buying it with all the dyes that come in the store bought version.
Have a sugary day!