What are some recipes that call for a jar of lemon curd?
Just measure all the cake ingredients into a mixing bowl and beat – ideally with an electric hand whisk – till you have a smooth, creamy consistency. Then divide the mixture evenly between the two tins and bake them on the centre shelf of the oven for about 35 minutes or until the centres feel springy when lightly touched with a little finger. When they are absolutely cold – and not before – carefully cut each one horizontally into two using a sharp serrated knife. Now spread the curd thickly to sandwich the sponges together. Ingredients grated zest 1 lemon 1 tablespoon lemon juice 6 oz (175 g) self-raising flour, sifted 1 level teaspoon baking powder 6 oz (175 g) butter at room temperature 6 oz (175 g) caster sugar 3 large eggs For the icing: zest 1 large lemon 2 oz (50 g) sifted icing sugar 2-3 teaspoons lemon juice Pre-heat the oven to gas mark 3, 325°F (170°C). Prepare two 7 inch (18 cm) sandwich tins, 1½ inches (4 cm) deep, by greasing them, lining the bases with silicone paper (b