It's all about Amalfi lemons still....(see Amalfi Lemon Polenta Cake post)
I made lemon curd for the first time. I still had a few Amalfi lemons in the fridge and I thought I could use the curd in a trifle. The curd is zingy and sweet and makes more than enough for the trifle so put some away in the fridge for spreading on toast or sandwiching cakes or making lemon curd tarts. It will keep in the fridge for up to a week.
Ingredients
Layer 1
5 or 6 Italian Savoiardi biscuits (Ladyfingers)
3-4tbsp Limoncello (Optional)
Layer 2- lemon curd
2 Large lemons, juice and zest
2 eggs
60g butter
170g caster sugar
Layer 3- custard
500ml Milk
12tbsp Sugar
1tsp grated lemon zest
100g Cornflour
2 eggs and 2 yolks
Layer 4 - cream
300ml Double or Whipping cream
Chocolate strands
Method
Pick a pretty bowl -mine is from dibor (www.dibor.com glass beaded bowls like the ones Nigella used in Nigellisima).
Break the savoiardi biscuits into the bottom of the bowl and pour in the Limoncello if using.
Now make the lemon curd - this was a first time for me, I took advice from a Mary Berry recipe online. 'Put all the ingredients in a pan over a medium low heat and whisk continuosly until thick enough to coat the back of a wooden spoon. Do not stop whisking or you may end up with scrambled eggs!'
This did take a few minutes and I at times was very worried that my eggs were going to scramble. Be patient and dont be tempted to turn the heat up. The curd does set as it cools so once it coats the back of the spoon take it off the heat. Pour onto the savoiardi biscuits in the bowl enough to cover them and make a layer of about 2cm.
Next the custard layer, bring the milk upto the boil in a pan. Mix the rest of the ingredients in a bowl until pale. Add this to the boiled milk whisking allthe time. Heat over a medium heat until thickened whisking contnuosly. Leave to cool for 15-20mins before adding this layer to the bowl. Place the bowl in the fridge for at least 2hrs. Before serving whip the cream and smooth over the custard layer. Spinkle with the chocolate strands and more lemon zest if you like.
Blueberries or raspberries would be a great addition to this trifle add a couple of handfuls of washed berries on top of the lemon curd layer and some on top of the custard layer.
Layer 3- custard
500ml Milk
12tbsp Sugar
1tsp grated lemon zest
100g Cornflour
2 eggs and 2 yolks
Layer 4 - cream
300ml Double or Whipping cream
Chocolate strands
Method
Pick a pretty bowl -mine is from dibor (www.dibor.com glass beaded bowls like the ones Nigella used in Nigellisima).
Break the savoiardi biscuits into the bottom of the bowl and pour in the Limoncello if using.
Now make the lemon curd - this was a first time for me, I took advice from a Mary Berry recipe online. 'Put all the ingredients in a pan over a medium low heat and whisk continuosly until thick enough to coat the back of a wooden spoon. Do not stop whisking or you may end up with scrambled eggs!'
This did take a few minutes and I at times was very worried that my eggs were going to scramble. Be patient and dont be tempted to turn the heat up. The curd does set as it cools so once it coats the back of the spoon take it off the heat. Pour onto the savoiardi biscuits in the bowl enough to cover them and make a layer of about 2cm.
Next the custard layer, bring the milk upto the boil in a pan. Mix the rest of the ingredients in a bowl until pale. Add this to the boiled milk whisking allthe time. Heat over a medium heat until thickened whisking contnuosly. Leave to cool for 15-20mins before adding this layer to the bowl. Place the bowl in the fridge for at least 2hrs. Before serving whip the cream and smooth over the custard layer. Spinkle with the chocolate strands and more lemon zest if you like.
Blueberries or raspberries would be a great addition to this trifle add a couple of handfuls of washed berries on top of the lemon curd layer and some on top of the custard layer.
