Monday, 20 September 2010

Lemon Curd

A little while ago, Barbara asked me for a recipe for lemon curd. I like Delia for things like this and passed her recipe on to Barbara. This made me think - when was the last time I made lemon curd? Ages ago! So I got some nice lemons and made some...and with all this lemon curd in the fridge - Mike does not really like it... - I thought, now what?

Well - I had a recipe from Mike's sister, Annie, she makes this cake and had sent me the recipes a long time ago - so finally got to try it and it is just devine!!! SO good! Mine did not look all that great - used the wrong sized tin - but it tasted just wonderful. Warm and gooey and satisfying, could be eaten as pudding when warm (served with Créme Fraîche) or with afternoon tea....VERY good cold the next day! Definatltey one to make again:

Raspberry & Lemon Curd Cake

Preheat the oven to 170°C and grease and line a 20cm cake tin that is at least 5cm deep.

170g sugar
170g soft butter
1tsp vanilla essence
3 eggs (at room temperature)
170g self-raising flour
1tbsp milk , if needed

lemon curd
fresh raspberries

♥ Beat together sugar, butter and vanilla until pale.
♥ Beat in the eggs, one at a time.
♥ Fold in the flour - it is important to do this by hand to avoid ending up wiht with a tough cake.... ♥ Add the milk if the mixture is very stiff.
♥ Dollop with whole teaspoons of lemon curd (about 225g) and a good handfull of fresh raspberries.
♥ Bake for 40 minutes until well risen and golden. Cool in the tin.

The other thing I made were these 'Lemon Melting Moments'...and they were just what the name promised...melt-in-the-mouth, lemony little delights. SO delicious! Since I made them I am thinking of buying a cookie press - dose anyone have any experience?

175g unsalted butter, softened
40g icing sugar, sifted
2 lemons, zest grated
150g plain flour, sifted
40g cornflour, sifted
2 rounded tbsp Mascarpone
2 rounded tbsp lemon curd

Heat your oven to 180°C (fan 160°) and line a solid baking sheet with baking parchment.

♥ Cream butter and icing sugar until smooth and pale.
♥ Add the grated zest of 1½ lemons, flour and cornflour and mix well - the mixture will become quite soft.
♥ Divide into 24 even-sized balls, space well apart on the baking sheet and flatten each biscuit a little with your fingertips. Dip a fork into cold water and press it gently onto each biscuit (You could pipe the biscuit instead - or use a cookie press :)...)
♥ Bake for 12-114 minutes until pale gold and cool on the baking sheet.
♥ Mix the remaining lemon zest with the mascarpone and the lemon curd.
♥ Sandwich the Melting Moments together with the lemony mascarpone....don't keep them for longer than a couple of hours or they'll go soggy! (The biscuits without the filling keep well in a tin for several days)

Wishing you a wonderful autumnal week!!!


Nicola x


  1. Liebe Nicola,
    das schmeckt bestimmt gaaaanz köstlich.Ich liebe alles Zitronige.

    GLG und knutsch mal Crumbs von mir Sabine

  2. Ich habe noch nie Lemon curd gemacht. Aber nun probiere ich es. Ich liebe Zitrone! Denn nun weiß ich ja, was man damit machen kann. Ich war nämlich auch ziemlich hilflos, wozu die denn gut sein soll. Vor allem diese kleinen Kekse ... hmmmm. Ich liebe ja Schokocookies, aber Zitronenplätzchen liebe ich noch mehr.
    Danke für den Tipp! N.

  3. YUM! Please open up a little bakery in Suffolk so that I can stop by and fill my car with your wonderful goodies! I will definitely be trying this - they look absolutely DELICIOUS!xxx

  4. Liebe Nicola,

    obwohl ich hier nicht alles vertsehe, klingt es seeehr lecker ,
    ich habe schön öfter Lemoncurd gemacht, ich könnte mich reinlegen, bringe auch immer im Handgepäck welchen aus England mit...hält bei uns nicht lange...
    So langsam komme ich auch wieder mehr in Back und ausgiebig Kochlaune, man kann ja nichtmehr solange draußen sein...
    Dir einen wundervollen Tag und bis bald ,

    PS... hab heut irgendwie keine Idee, was ich posten könnte...

  5. Hi Nicola,

    I think I will print those Lemon cookies. They look delicious! It's a long time ago since I made lemon curd as well. Most of the time I prepare recipes with lemon curd the easy way (with a jar from the store).

    You were right to give her the Delia recipes! It made me smile. Just made her petit Mont Blancs this weekend!!

    Lieve groet, Madelief

  6. I love lemon curd, i like to make some, the home made is quite good.