Recipe For Lemon Curd Sponge

Dust with icing sugar to serve.

Recipe for lemon curd sponge. Remove from heat and stir in gelatine. Put into a greased or lined 900g 2 lb loaf tin or makes approximately 16 18 cupcakes. Remove cakes from the oven and immediately pour over the syrup half over each cake.

Add a little milk to slacken to a dropping consistency but not runny. Dust the cake with a little icing sugar before serving. In a 2 quart saucepan combine lemon juice lemon zest sugar eggs and butter.

In another bowl cream butter caster sugar add eggs and continue to blend. Butter and line the base of 2 x 18cm 7in cake pans with parchment paper. Place in centre of oven and bake for 1hour 1hr 30mins or 40 45 minutes for cupcakes.

Increase the heat and bring the mixture to the boil. Pour pudding mixture over the lemon curd. Spoon the lemon curd randomly over the cream using a knife to swirl into the cream.

Homemade in aspley guise by the lovely jane this delicious curd is made with eggs from her. For lemon curd cream whisk lemon juice and rind yolks eggs and sugar in a saucepan to combine add butter then stir continuously over medium high heat until mixture thickly coats the back of the spoon 4 5 minutes. Cook over medium low heat until thick enough to hold marks from whisk and first bubble appears on surface about 6 minutes.

Finish by sprinkling the blueberries over the cream and topping with the second layer of cake. Easy lemon sponge cake recipe. Next add flour vanilla extract and mix all together.