Ummm confession number one- I didn't make my lemon curd! Aldis version did the trick!!!! It's hard enough baking with a baby to entertain too.
- First up grease your flat tin and set your oven to 200'c
- Then whisk the eggs, caster sugar and lemon zest up until it resembles meringue type texture - takes about 6 minutes in a stand alone Kenwood
- Fold in the flour with a metal spoon, very gently so not to knock any air out of it
- Smooth gently into tray, ensuring it reaches all of the corners and then pop into oven for around 8 minutes (recipe says a bit longer but it was really going gold so any longer and it may have burnt!!)
- When it's done and out of tray roll it up when warm- a trick mum gave me is to use a wet tea cloth to stop it cracking (it worked for me!) and then leave it until completely cool
- In meantime whip cream ready to fill it
- Unravel and spread on curd and then cream. The hairy bikers make a butter cream type icing but I just whipped double cream.
Curl back up and dust! Ta daaaa!
I was surprised how relatively easy and quick this was to do, I'll definitely be trying it again soon maybe the traditional jam recipe .
Lots of love,
Hayley xxx
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YUM, I love lemon! This looks amazing, thanks for linking up #GBBOLinkUp xx
ReplyDeleteIt's yummy! Xx
DeleteWould never have thought to do this with lemon. Looks gorgeous x
ReplyDeleteIt's really light and tasty, not stodgy like it can be sometimes and I think it's the lemon that helps! X
DeleteI love the idea of using lemon, one of my favourite flavour. #GBBOLinkUp
ReplyDeleteLovely, I love lemon flavours, this looks scrumptious #GBBOLinkUp
ReplyDeleteI agree it is much easier than I thought, though I definitely could have improved mine . . for one thing I couldn't get the eggs to whisk properly! #GBBOLinkUp The lemon one looks lovely.
ReplyDeleteAmy at Amy & More
Ahh, I love all things lemony. Looks nice and light too. #GBBOLinkUp xx
ReplyDelete