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Sweet obsessions

Lemon curd strawberry trifle

Wash lemons, then grate the zest first and squeeze the juice.

Start cooking

Details

8

Ingredients

9

Steps

Time

20'

Prep

12'

Cooking

32'

Total

Ingredients

How many servings?

  • 2unwaxed lemons
  • 100 gcaster sugar
  • 50 gbutter
  • 2whole eggs
  • 1egg yolks
  • 150 gsponge cake
  • 150 gstrawberries
  • 10 gmint leaves
  • 4unwaxed lemons
  • 200 gcaster sugar
  • 100 gbutter
  • 3whole eggs
  • 2egg yolks
  • 300 gsponge cake
  • 300 gstrawberries
  • 20 gmint leaves
  • 6unwaxed lemons
  • 300 gcaster sugar
  • 150 gbutter
  • 5whole eggs
  • 3egg yolks
  • 450 gsponge cake
  • 450 gstrawberries
  • 30 gmint leaves
Make it now
  • Step 1

    Wash lemons, then grate the zest first and squeeze the juice.

  • Step 2

    Attach and plug the Precise Heat Mixing Bowl and Flex edge beater to the stand mixer. Add lemon zest and juice, sugar and butter.

  • Step 3

    Set temperature to 82°C/180°F and press start.

  • Step 4

    Turn Speed Control Lever to 1 and mix until well combined.

  • Step 5

    Lightly whisk the eggs and egg yolks and add them to the lemon mixture. Leave to cook for 10-12 minutes or until the mixture is creamy and thick enough to coat the back of a spoon.

  • Step 6

    Cut the strawberries into quarters and the sponge cake into small cubes.

  • Step 7

    Place the cake cubes in the bottom of a bowl, cover with strawberries and add a spoonful of lemon curd. Repeat the operation in sequence: sponge cake, strawberries and lemon curd.

  • Step 8

    Garnish the top with strawberries and mint leaves.

  • TIP

    Following the same procedure try making different curds with oranges, tangerines or limes.

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Lemon curd strawberry trifle

Step 1

Wash lemons, then grate the zest first and squeeze the juice.

Step 2

Attach and plug the Precise Heat Mixing Bowl and Flex edge beater to the stand mixer. Add lemon zest and juice, sugar and butter.

Step 3

Set temperature to 82°C/180°F and press start.

Step 4

Turn Speed Control Lever to 1 and mix until well combined.

Step 5

Lightly whisk the eggs and egg yolks and add them to the lemon mixture. Leave to cook for 10-12 minutes or until the mixture is creamy and thick enough to coat the back of a spoon.

Step 6

Cut the strawberries into quarters and the sponge cake into small cubes.

Step 7

Place the cake cubes in the bottom of a bowl, cover with strawberries and add a spoonful of lemon curd. Repeat the operation in sequence: sponge cake, strawberries and lemon curd.

Step 8

Garnish the top with strawberries and mint leaves.

TIP

Following the same procedure try making different curds with oranges, tangerines or limes.

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