Tag Archives: lemon curd

Summery Trifle – Nectarine & Lemon

At the weekend I made a trifle adapted from a recipe in Martha Stewart Living magazine. To be honest, I was a little disappointed with the finished result, due to the texture rather than the flavour, which I thought was delicious… Maybe I used the wrong type of sponge (Martha suggested store-bought pound cake – the nearest I could find (not having time to make a sponge myself that day) was Madeira cake) as the finished product was rather stodgy. I also wondered if I left the trifle in the fridge for too long – maybe it shouldn’t have been fridge cold when it was served. To make this dessert, nectarines (or peaches or plums) are roasted in the oven with sugar until they are slightly caramelised. You then make a lemon mousse using whipped double cream and lemon curd.  It is assembled in a similar way to the usual trifle and topped off with some lemon zest. I picked some borage flowers from the garden as I thought this added a pretty touch. In my huge Pampered Chef trifle bowl it looked good, but it didn’t live up to my expectations on the night! However, I will definitely try it again and will follow Martha’s method to the letter rather than making my own adaptations, which didn’t work out for me this time!

Apologies for the light on this photo – taken in haste as usual!


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Coconut & Lemon Curd Muffins

This weekend I am testing new recipes and I am pleased to say that the first of my attempts worked out well! These muffins are probably best eaten warm from the oven, as the cake is quite dense. (In a good way I hasten to add!) There is a lovely pool of lemon curd hiding in the centre to offset the sweetness.  I’ve recently become a fan of making muffins having abandoned them a while ago as I couldn’t master the texture.  The secret is not to over mix the batter – I have been reading Leith’s Baking Bible (which is where this recipe came from) – and the information in there tells you to use a maximum of 20 strokes when combining the dry ingredients into the wet.  It works!  Don’t be put off if there are little streaks of flour not combined into the mixture, it won’t matter.

This photo is not great as I made these too late in the day to have any natural light, but I hope you can see the texture and the lovely blob of lemon curd in the centre.


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