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
