My lovely mum, English Grandma, has got a bit of a thing for lemon curd, so when I invited her over for a Mothers’ Day cuppa, I thought I’d treat her to some lovely lemon curd and strawberry fairy cakes. I use a standard ‘pound cake’ recipe for fairy cakes, weighing the eggs, then adding the same amount of the other ingredients. This one had a few squished up strawberries added too, and a lemon curd filling, topped off with a strawberry buttercream. Here’s how I did it.
For the lemon curd:
2 lemons, zested and juiced (or about 6 tbsp of sharp, fresh juice)
150g caster sugar
2 large free range eggs, plus 1 extra yolk
Put the juice, zest, butter and caster sugar in a saucepan over a low heat. Melt it all together slowly until the sugar is all dissolved.
Meanwhile, in a bowl, whisk the eggs and yolk until well combined, then take the warm juice/butter mixture and gently pour a little bit into the egg, whisking all the time, then a bit more, then a bit more, until you’ve combined about half of it with the eggs. At this stage, your eggs aren’t likely to scramble so you can pour the whole lot back into the saucepan and keep whisking over a gentle heat until the mixture thickens.
Sometimes, for no apparent reason, it sulks and won’t thicken. If it’s really not happening, you can help it along by popping in another egg yolk and whisking again until it does. Remember, though, it will continue to thicken as it cools.
Set aside your lemon curd, preheat the oven to gas 4/180 degrees, and pop paper cases into a muffin tin. Then make your cakes. I used 3 eggs which weighed about 200g:
200g salted butter, not too cold
200g golden caster sugar
200g (3) eggs
200g self raising flour
5 or 6 ripe strawberries, mashed with a fork
So, just mix the butter and sugar together until it’s really light and fluffy, then mix in the eggs one at a time (add a spoonful of flour if they start to curdle. Finish by stirring in the flour, then the strawberries. I added the strawberry purée by eye, but basically if it starts to make the cake mix too sloppy, then obviously stop adding!
Spoon the mixture into the paper cases (it’s roughly a large tablespoon per cake) and bake them for 20 minutes, turning half way through to get them nice and even. They’re done when they’re golden brown and spring back when touched. Leave them to cool completely before you ice.
For the butter icing, I just used 100g butter and 200g icing sugar, whisked until smooth then added a bit of the strawberry purée for some colour.
Cut out a little triangle from the top of each cake, then add in a spoonful of lemon curd and gently replace the top.
Smooth over your strawberry buttercream and add a little flower if you like too. And that’s it! Happy Mothers’ Day to all those lovely mummies out there. How will you be treating your Mum? xx