- Ingredients
- Method
Ingredients
Lemon Curd
- 2 eggs, plus 2 egg yolks
- 3/4 cup (165g) Chelsea Caster Sugar
- 1/3 cup (80g) chilled unsalted butter
- Zest and juice of 2 lemons
Donuts
- 1 x Edmonds Classic Baked Donut Bites
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Method
To make the Chelsea Lemon Curd whisk whole eggs, yolks and Chelsea Caster Sugar in a saucepan until smooth, then place pan over a low heat. Add the butter, lemon zest and juice and whisk continuously until thickened. Strain through a sieve into a sterilised jar. Lemon curd keeps, covered, in the fridge for 2 weeks.
Make Edmonds Donut Bites as per packet instructions (including coating them).
Use a chopstick to poke a hole in each donut bite.
Swirl lemon curd through a similar quantity of thickened cream and pipe into donut bites.
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You May Like These
- 1½ cups self-raising flour (225g), sifted
- ¾ cup Chelsea Caster Sugar (170g)
- 125g butter, softened
- 2 eggs, beaten
- ½ cup milk (125g)
- 2 tsp freshly grated lemon zest
- 1 cup lemon curd (250ml)
- Grated white chocolate, to decorate (optional)
Lemon Buttercream
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 2 Tbsp lemon juice
- 1-2 Tbsp hot water
Decoration
Extra lemon curd and roughly chopped white chocolate, to decorate (optional)
Cake
- 200g Butter
- 1 ½ cups Chelsea White Sugar
- Zest of 2 Lemons
- 4 x Eggs
- 3 cups Flour
- 2 tsp Baking Powder
- ¾ tsp Salt
- 1 cup Milk (at room temperature)
Topping
- ½ cup Chelsea Caster Sugar
- Juice of 2 Lemons
- 6 Tbsp gin
Decoration
- 1 small Lemon
- ½ cup Chelsea White Sugar
- 1 cup Water
Alternative decoration
- Chelsea Icing Sugar to dust
How to Choose SugarFor Baking?
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