Add the zest and curd and combine. Add enough milk to loosen the icing and make it spreadable. Cut the cake ... recipe content, we’ve added lots of new features to make your food experience the ...
Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use.
Mary Berry's recipes are what you need ... It is always moist and crunchy. “The cake needs to be still warm when the topping is added so that it absorbs the lemon syrup easily, leaving the ...