Lemon Curd Sandwich.

 Lemon Curd Sandwich.

Light, tangy and delicious.

Equipment:

2x20cm square cake tins or 2x20cm springform cake tins.

Oven 180c fan forced.

             For the cake.

Use an electric mixer, to beat,

-225g self raising flour,

-225g caster sugar,

-225g butter, at room temperature,

-4 eggs,

-1tsp vanilla bean paste,

-zest of 2 lemons.

Spoon into the prepared tins.

Bake 18-20 minutes. Skewer should come out clean.

Leave to cool completely.

             Cream filling.

Beat

-400ml double cream, with,

-2tbsp icing sugar,

Beat until the cream just hold its shape. Refrigerate until needed.

              Lemon curd.

In a heatproof bowl, put in,

-4 eggs, whisk well.

In a heatproof bowl, put in,

-100g butter, with,

-juice of 4 lemons,

-zest of 2 lemons.

-200g caster sugar,

Place on a pan of simmering water, cook stirring until the butter and sugar have melted.

Add

-1/2 cup of hot syrup to 

-egg yolks.

You need to be whisking all the time. Continue to add hot syrup this way until at least 2 cups have been used. This is to stop the egg mixture curdling. Then add the liquid, all at once.

Pour the mixture into a saucepan, cook, stirring, until the sauce has thickened, around 10 minutes. Leave to cool.

           To assemble.

Place the first layer of cake on to a serving plate.

Spoon on cream mixture, spread evenly.

Spoon on lemon curd.

Top with second layer of cake.

Pipe on some lemon curd mixed with cream (optional)