Thursday Cottage Lemon Curd. Very distinctive, with a strong flavour supporting a light fluffy texture. The Thursday Cottage classic and winner of many awards over the years. Made with free-range eggs, fresh lemon zest and fresh lemon juice. 2016 Great Taste Awards Winner, 2 Stars.
Serving suggestions: triple Lemon & Almond cake. For the cake: gr. 150 soft butter - gr. 150 custer sugar - gr. 75 "lemon curd" - 2 large eggs - gr. 75 self-raising flour - gr. 75 ground almonds - for the drizzle: syrup gr. 125 caster sugar - juice of one lemon - for the icing: icing sugar, sifted - 1 - 2 tablespoons lemon juice, finely grated zest of one un-waxed lemon. Preheat the oven to 180° gas - 160° 4/fan. Place the butter, sugar, lemon curd, the eggs and the flour in a large mixing bowl. Using a hand held electric whisk, beat together to a light creamy batter. Fold in the ground almonds.Spoon into the prepared tin and bake for approximately 30 minutes until golden and springy to touch. Meanwhile mix together the caster sugar and lemon juice. Prick the surface of the warm cake with a skewer and pour on the drizzle syrup. Leave to cool. Sift the icing sugar into a mixing bowl. Add the lemon juice a little at a time, beating until the mixture is a smooth paste. Remove the cake from the tin. Carefully spread the icing on top, then dust with lemon zest.
Ingredients: Cane Sugar, Lemon Juice (14%), Pasteurised Free Range Egg, Pasteurised Free Range Egg Yolk, Butter, Gelling Agent: Citrus Pectin, Acidity Regulator: Citric Acid, Lemon Zest (0.1%), Lemon Oil.
Editor's note: Over 50 years of preserving excellence. Thursday Cottage was started in Somerset kitchen in 1963. We may have moved to Essex but nothing much has changed since then, the batches are still small with about 100 jars made from every boil, the ingredients the finest we can find and the recipes simple and deliciously fresh. [Essex - England]
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Express: delivery 1 - 5 days
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