Blog Archive

Cake Fillings

Lemon Curd

Lemon Curd

INGREDIENTS
  • 3 lemons, juice and finely grated zest
  • 125g unsalted butter, cubed
  • 225g caster sugar
  • 3 large eggs
METHOD
  1. In a heatproof bowl, combine the lemon juice, zest, butter and caster sugar.
  2. Place the bowl over a saucepan with barely simmering water, making sure that the bowl does not touch the water. Stir until the butter and sugar have melted.
  3. Break the eggs into a bowl and beat lightly with a fork.
  4. Strain the eggs into the lemon mixture and, stirring constantly, cook for about 10 minutes until the mixture is thick like custard and looks almost opaque.
  5. Transfer the lemon curd to two clean jam jars.
  6. The curd will keep in the fridge for about 2 weeks.

Crème Légère

This is a variation of Crème Pâtissière to which whipped cream is added.

Crème Légère

Makes about 1 litre

INGREDIENTS
  • 120g caster sugar
  • 500ml whole milk
  • 1 vanilla pod, seeds only
  • 6 egg yolks
  • 60g plain flour, sifted
  • 1 ½ tbsp cornflour, sifted
  • 375ml double cream, beaten to a ribbon stage
METHOD
  1. Put the milk, vanilla seeds and 50g of the sugar into a saucepan.
  2. Beat the egg yolks and the remaining 70g of sugar together in a bowl. Whisk in the flour and cornflour visit this site right here.
  3. Bring the milk to a boil and pour over the egg mixture in the bowl, whisking continuously until thoroughly combined.
  4. Return the mixture to the saucepan and over a medium heat, whisk constantly for about 10 minutes.
  5. Pour the mixture into a deep baking tray and cover tightly with cling film to stop a skin from forming. Leave to cool and set in the fridge for 1 hour.
  6. Remove from the fridge and beat to soften then fold in the whipped cream.