Mrs Darlington’s Lemon Curd Ice Cream Terrine Recipe #Recipe

Taste Cheshire
24th November 2017

Mrs Darlington’s Lemon Curd is a tried and tested favourite. Mrs Darlington has provided us with a new way to enjoy her lemon curd. A family favourite recipe straight from her personal cookbook which promises no cooking. What’s more to love?

Pre-heat the oven to 160C/Fan 140C/ Gas mark 3.

Grease a 30x23cm (12×9 inch) baking tray or roasting tin then line the base with baking parchment.

Measure all the ingredients for the traybake into a large bowl and beat until well blended. Spoon the mixture into the prepared tin and level the top very gently with the back of a spatula.

Bake in the pre-heated oven for 35-40 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips.

Leave to cool in the tin.

In the meantime, spoon the Mrs Darlington’s Lemon Curd into a disposable piping bag and cut off the end of the bag to make a small hole.

To make the icing, sift the icing sugar into a bowl, add the lemon juice and mix until the icing is smooth and has a spreading consistency. Add a little more lemon juice if it’s too thick or a little more icing sugar if it’s a little too runny.

Pour the icing over the cake, spread it quickly and gently to the edges with a small palette knife. Pipe Parallel lines of lemon curd widthways across the top of the cake, at about 2cm (3/4 inch) apart.

To get the slightly zig-zag design, drag the tip of a cocktail stick or the point of a knife across the lines lengthways. Work quickly before the icing sets.

Mrs Darlington’s top tip – Leave the icing to set before trimming away the edges of the cake and then cut it into 21 pieces.

Recipe Info

Serves

8

Serving Suggestions

Enjoyed spread on toast, muffins and crumpets across the country.

Ingredients

6 tablespoons of Mrs Darlington’s Legendary Lemon Curd
225g/8oz softened butter
225g/8oz caster sugar
275g/ 10oz self raising flour
2 level teaspoons of baking powder
4 large eggs
4 tablespoons of milk
Finely grated zest of 2 lemons
280g/10oz icing sugar
Juice of a lemon

Equipment