Lemon Curd

Ingredients

Method

  1. Line a half sheet pan with a nonstick rubber mat. Place a 1.25-cm/.5–in-deep frame inside the sheet pan.
  2. Pour the warm curd into the frame.
  3. Let it set in the freezer.
  4. Once set, remove the frame. Flip the curd over onto a sheet of parchment paper and peel off the nonstick rubber mat.
  5. Cut out 4 rectangles measuring 7.5 cm wide by 17.5 cm/7 in long.
  6. Reserve the rectangles frozen until ready to assemble the cake.

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