Name: Lemon curd layer cake
Yield: Serves 8
Ingredients: 100 g caster sugar; finely grated zest of 3 lemons and 75 ml lemon juice; 50 g unsalted butter; strawberries or blueberries, for decoration; 3 large free-range egg yolks; 225 g caster sugar; finely grated zest of 2 lemons; 225 g unsalted butter, softened, plus extra for greasing; 4 free-range eggs at room temperature, beaten; 225 g self-raising flour; icing sugar, for dusting

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Ginger & White Cookbook

By Tonia George

Published 2014

About

Humour us while we get nostalgic – lemon curd on white bread is the taste of our childhood. Now that we’re all grown up, this lemon curd cake is how we take a stroll down memory lane. The curd can be heated in an ordinary saucepan – there’s no need to put it over a bain-marie – which makes things much quicker.

Ingredients

225 g unsalted butter, softened, plus extra for greasing
225 g caster sugar
finely grated zest of <

Method

Start by making the curd filling. Put the egg yolks and sugar in a small, heavy-based saucepan and beat with a wooden spoon until smooth. Beat in the lemon zest, juice and butter, then place over a low heat for 5–10 minutes, stirring constantly until thick. Allow to cool, then cover and chill until needed.

Preheat the oven to