LEMON CURD

 

DELICIOUS FILLING FOR CAKES OR CUPCAKES!

 

  1.  Zest  and juice of 4 lemons
  2. 200g Castor Sugar
  3. 100g butter cut into cubes
  4. 3 Eggs
  5. 1 Egg yolk

  Method:

  1.  Put the lemon zest and juice, the sugar and the butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.
  2. Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
  1. Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilized jars and seal. Keep in the fridge until ready to use.

 

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DELICIOUS BUTTERCREAM ICING

DELICIOUS BUTTERCREAM ICING

INGREDIENTS    
     
Softened wooden spoon margarine or butter or 50/50 mix grams 250
Icing sugar kg 1
Milk powder ml 100
Warm water ml 80
Salt if using margarine   pinch
Vanilla Essence ml 5
Few drops extra Flavouring if required

METHOD:

  1. Beat butter, milk powder, warm water and vanilla essence together with 500g icing sugar – mix well
  2. Add remaining 500g icing sugar and mix well
  3. Add colour and flavouring if required.
  4. Cover with a clean damp cloth direclty onto the icing. Place clingfoil or lid onto container until ready to use..
  5. Icing can be frozen for up to a month. Defrost throughly and allow icing to reach room temperature before using. You may need to beat it to soften a little bit before use.