Adoro limão.
De todas as maneiras.
Este recorte é neo-zelandês e traz as receitinhas maravilhosas destas 3 iguarias que eu muito aprecio!
Pease Pudding, em Wordpress!
Many thanks!
Microwave Lemon Curd
Ingredients -4 x 200ml jars
4 lemons, juice & zest
4 eggs
100g sugar
100g butter
Method
Sterilise your jars & lids by boiling in water for 10 minutes.
Whisk together the lemon juice, zest, sugar and eggs in a plastic bowl, I use plastic because it doesn’t heat as much as glass or ceramic (less likely to get scrambled egg).
Add the butter to the bowl.
Place bowl in microwave on high for 1 minute , remove and whisk. The butter will only be partially melted.
Heat again for 1 minute in microwave, remove and whisk. If the butter has already melted and the liquid is getting warm start heating for 30 seconds bursts only and remove from microwave in between each 30 seocnds and whisk before heating again.
Once the lemon curd has thickened it is done. Pour into sterilized jars and seal with lid.
Lemon Curd Shortbread Biscuits – makes 12 minis
Ingredients
50g sugar
100g butter
150g plain flour
1/4 tsp vanilla paste or seeds of 1/2 bean
Method
Pre-heat oven to 200C
Place sugar, flour, butter into a food processor and whiz them until they resemble breadcrumbs.
Then pulse slowly until the mixture comes to a dough, do not over mix at this stage.
Remove biscuit dough from the food processor and place between 2 sheets of greaseproof paper.
Roll the shortbread out to 1/2 inch thick and use a biscuit cutter to cut out circles. With half of the biscuits cut out a smaller whole in the centre, I used a large piping nozzle. Re-roll the scraps of dough and cut out further biscuits until all the dough is used.
Place on a non stick baking tray with a little space between biscuits and bake for 20 minutes until golden brown, remove from the oven and allow to cool.
To serve, add a dollop of lemon curd to the base biscuit and top with a ‘wholy’ biscuit. Biscuits can be stored in an airtight container for a week without their curd filling. I recommend adding the curd before you serve them.
Lemon Victoria Sandwich Cake
Ingredients
250g SR Flour
250g butter
200g sugar
4 free range eggs
1/4 tsp vanilla paste or seeds of 1/2 bean
Method
Preheat the oven to 180C
Butter and line with greaseproof paper the base and sides of 2 x 20cm cake tins
Place the butter, vanilla bean seeds or paste and sugar in a large bowl and beat or whisk together until pale and fluffy.
Add the eggs one at a time beating well between each addition.
Fold in the flour with a large metal spoon, taking care not to knock out too much air.
Spoon the mixture into the tins and smooth the top.
Bake cakes in the centre of the oven for 30 minutes, do NOT be tempted to open the oven before this time is up as this sponge cake is sensitive and likely to sink if not fully cooked. Cake will be golden brown when cooked and spring back when touched.
Remove the cakes from the oven and allow to cool for 10 minutes before removing from the tin and transferring to a cooling rack.
Allow to cool completely before filling with lemon curd and whipped cream.
Filling & Assembly
Whip 300ml of whipping cream to soft peak
Spread 200ml of lemon curd over the base sponge and top with whipped cream
Place second sponge on top of cream and dust top with icing sugar
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Hello, my name is Sandra. 
