Silver spoon lemon flavoured icing recipe

Ingredients

For that lemon curd

• 175g6¼ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
• Fresh lemon juice from 2 lemons
• 22 Egg(s) (the opportunity)
• 110g4 oz Butter (unsalted) reduce cubes

For that cupcake sponge

• 100g3½ oz Butter (unsalted) softened
• 100g3½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
• 11 Vanilla pods seeds crawled out utilizing a sharp knife (we use Nielsen-Massey) Vanilla pods
• 22 Egg(s) (the opportunity)
• 100g3½ oz Self-raising white-colored flour (we use Allinson) Self-raising white-colored flour
• 11 Lemon zest
• 3tbsp3tbsp Candied lemon zest (from specialist cake decorating shops)
• 75g2¾ oz Lemon curd from recipe above

For that Italian meringue

• 22 Egg white-colored(s) (the opportunity)
• 50ml1¾ fl oz Water
• 100100 Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
• 11 Lemon(s) strips in the rind, to brighten
• Icing sugar to dust (we use Silver Spoon) Icing sugar

Change Units

The Technique Enter Bake mode

Classic mode Step One

For that lemon curd, put the sugar and fresh lemon juice inside a heatproof bowl, adding the eggs and butter. Don’t permit the mixture to sit down around start whisking immediately because the sugar and acidity of lemons will begin to prepare the eggs.

Ingredients with this step

• 175175 Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
• Fresh lemon juice from 2 lemons
• 22 Egg(s) (the opportunity)
• 110g4 oz Butter (unsalted) softened

Classic mode Step Two

Put the bowl on the pan of lightly simmering water, but be cautious the bowl doesn’t touch water. Prepare over gentle heat, whisking constantly until butter melted and mixture has thickened. The mix is constantly thicken on cooling. Put the curd in sterilised jar and offer one for reds while prepare the sponge.

Classic mode Step Three

For that cupcake sponge, preheat the oven to 180°C and line a cupcake tray with paper cases.

Classic mode Step Four

Cream the butter, sugar and vanilla seeds together inside a large mixing bowl until pale, fluffy and well combined.

Ingredients with this step

• 100g3½ oz Butter (unsalted) softened
• 100100 Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
• 11 Vanilla pods seeds crawled out utilizing a sharp knife (we use Nielsen-Massey) Vanilla pods

Classic mode Step Five

Crack within the eggs, individually, and beat until both of them are fully integrated into the mix.

Ingredients with this step

Classic mode Step Six

Fold within the flour, candied lemon zest if using and lemon zest until well combined.

Ingredients with this step

• 100g3½ oz Self-raising white-colored flour (we use Allinson) Self-raising white-colored flour
• 11 Lemon zest
• 3tbsp3tbsp Candied lemon zest (from specialist cake decorating shops)

Classic mode Step 7

Convey a couple teaspoons of batter towards the bottom from the cases and give a teaspoonful of lemon curd to the center of each cupcake after which cover after some more mixture.

Classic mode Step 8

Bake the cupcakes within the oven for 15-twenty minutes, or until they're pale golden-brown and spring when pressed gently within the center.

Classic mode Step 9

For that meringue, create a sugar syrup by dissolving sugar in water on the gentle heat.

Ingredients with this step

Classic mode Step 10

Whisk the egg-whites until soft peaks and bending in volume. Progressively add some sugar syrup while you will always whisk, fostering the syrup doesn’t touch the whisks/beaters. Keep whisking continuously, before the meringue mixture is thick and glossy and it has cooled lower – check by feeling along side it from the mixing bowl.

Ingredients with this step

Classic mode Step 11

Spoon the meringue inside a piping bag and pipe some meringue on top of each cake, utilizing a blow torch, gently brown the top of the each cake to toast the meringue. Finish with lemon zest and sprinkling icing sugar.

Ingredients with this step

Showing all 4 reviews

1. By Maureen Salle , May 1, 2011

I MADE THESE BUT DID THE MERINGUE Exactly The Same Way AS Proven Around The TV PROGRAME And It Was COMPLETLY Pleased With The End Result Is Going To Be USEING THIS RECIPE AGAIN
[Have no idea why this recipe differs if this will get towards the meringue differs]