Recipe: Tasty Lemon Curd & Raspberry Victoria ish Sponge

Lemon Curd & Raspberry Victoria ish Sponge. Lemon Curd is a thick, soft, and velvety cream that has a deliciously tart yet sweet citrus flavor. While traditionally it was used as a spread for scones, it also makes a delicious filling or topping for tarts. Homemade lemon curd makes a lovely gift when packaged in an attractive container or use up at home as it Homemade lemon curd is quick and easy and so much more mouthwatering than the.

It's great for dipping shortbread cookies in, adding to. Lemon curd is a popular condiment for afternoon tea and is used similarly to jam or custard. It is a sweet, tangy topping with a strong lemon taste (much stronger than, say, a lemon custard). You can cook Lemon Curd & Raspberry Victoria ish Sponge using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Lemon Curd & Raspberry Victoria ish Sponge

1. You need 80 of zButter.
2. You need 8 oz of Caster Sugar.
3. It's 8 oz of self raising flour.
4. Prepare 3 of lrg free range eggs.
5. Prepare pinch of bicarbonate of soda.
6. Prepare 1/2 tsp of baking powder.
7. It's of juice of 1 sml lemon.
8. Prepare 1 tsp of vanilla.
9. It's of for the filling.
10. You need of (3 tbsp) lemon curd.
11. It's 2 tbsp of raspberry jam.
12. Prepare 4 oz of icing sugar.
13. It's 2 of ozbutter.
14. Prepare dash of vanilla.

Lemon curd isn't hard to make from scratch! The reward is a spread that's smooth, creamy, sweet, and tart. Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water. Stir occasionally until the butter has melted.

Lemon Curd & Raspberry Victoria ish Sponge step by step

1. Combine the butter and sugar until creamy..
2. Whisk in the eggs followed by the flour, bicarb and baking powder sieved. Fold this in with a spoon..
3. Add the lemon and vanilla and ensure everything is mixed in nicely..
4. Divide the ingrediants between 2 round cake tins and pop in the oven (about 170) for about 20 - 25 mins - keep checkimg through the oven glass, try not to open door..
5. Once the cake is cooked, pop on to a wire rack to cool down completly,.
6. For the buttercream, mix together the butter, icing sugar and 1 of the 3 tbsp of lemon curd and the vanilla. mix for ages with an electric whisk..
7. One one cake, slice the raised top bit off so its nice and flat, eat the bit that you cut off or give it to your husband, wife, dog, cat, child!! DO NOT WASTE!!.
8. Then on each cake, raspberry jam on one, lemon curd on the other, then the butter cream in the middle, sprinkle with icing sugar and serve with fresh raspberries if you want it to look extra pretty..

Then, using a small whisk or fork, stir in the beaten egg. Fruit curd is a dessert spread and topping usually made with citrus fruit, such as lemon, lime, orange, or tangerine. Other flavor variations include passion fruit, mango, and berries such as raspberries, cranberries or blackberries. This lemon curd is perfect for this moment in time, as citrus is still in season and bright colors start popping up around us. In fact, it's the very same shade of yellow as the daffodils I picked up from.

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