Lemon Curd Delights with English Provender Co.

 

I was recently sent a lovely jar of English Provender Lemon Curd to enjoy!  I love it when something like that happens.  I adore Lemon Curd.  This is National Cupcake Week and naturally people who are into cupcakes will be baking lots of cupcake goodies to help to celebrate it.  (Not that we need to have a reason to celebrate to bake and enjoy cupcake goodies!)



The English Provender Co. has put together a delicious cupcake cheesecake recipe that includes using this lovely lemon curd.   Oh so scrummy!

*Lemon Curd & Cherry Mini Cupcake Cheesecakes*
Makes 14 - 16

Printable Recipe  

The English Provender Co. has put together a yummy cupcake recipe that includes cooking with EPC's velvety smooth Lemon Curd.  Lemon Curd ladies . . . need I say more?

200g Ginger biscuits (3.5 ounces, or a generous quarter pound)

60g melted butter (4 1/4 TBS)

500g cream cheese (2 cups)

250g mascarpone cheese (1 cup)

100g caster sugar (generous half cup)

1 jar of English Provender Lemon Curd (300g, or 1 1/3 cups)

2 eggs

20 cherries, pitted and simmers in a pan for 10 minutes with a splash of water

(If not in season, use 150g drained cherry compote, or tinned cherries)

Preheat the oven to 180*C/350*F/gas mark 4.  Crush the biscuits in a food processor, or in a sturdy plastic zip lock bag with a rolling pin.  Mix the crushed biscuits with the melted butter and spoon into the bottoms of 14 to 16 cupcake cases set in a cupcake tin.

Using an electric whisk, beat the cream cheese, mascarpone, lemon curd and sugar together.  Beat in the eggs, one at a time.  Beat until smooth and then divide the mixture amongst the muffin cups, pouring it over the biscuit bases.  Bake for 5 minutes.  Lower the oven temperature to 150*C/300*F/ gas mark 2 and bake for a further 15 to 20 minutes.  Turn off the oven but allow them to sit in the oven to cool for a bit.  They will still be slightly wobbly, but they will firm up in the refrigerator.
  
Once completely cold, place in the tin in the refrigerator.

When you are ready to serve them, peel off the cupcake wrappers and dollop the top of each cheesecake with some cherries.

You may or may not follow The Great British Bake Off.  It's one of my favourite shows.  Next week The Great British Bake Off bakers will be faced with the task of making sweet pastry, which includes Mary Berry’s famous choux pastry recipe. These are delicate choux buns filled with crème patissiere and finished with icing.  Scrummo!!

The English Provender Co., have very kindly provided me with a delicious version of Eclairs so that I can bake right along with all of the contestants. If you, yourself,  feel up for the challenge, why not try The English Provender Co. Lemon Curd Éclairs with Raspberry Icing recipe. These sweet yet creamy choux pastries are filled with zesty lemon flavour and a hint of fruitiness from the raspberry.  Don't they look fabulous???

   

*Lemon Curd Eclairs with Raspberry Glaze*

Makes approximately one dozen

Printable Recipe

These sweet yet creamy choux pastries are filled with zesty lemon flavour and a hint of fruitiness from the raspberry.

For the choux pastry:

50g unsalted butter (3 1/2 TBS)

50ml milk (scant 1/4 cup)

75ml of water (scant 1/3 cup)

1/2 tsp fine salt

1 TBS caster sugar

125g plain white flour (1 1/4 cup)

3 medium free range eggs

For the Lemon Curd cream:

400ml double cream (13 1/2 fluid ounces)

1 jar of English Provender lemon curd (generous 1 1/3 cups)

For the icing:

4 TBS raspberry puree

(place about 150g frozen raspberries in a sieve and squeeze out the juice, discarding any seeds)

200g icing sugar (generous 1 1/2 cups)

Preheat the oven to 200*C/400*f/ gas mark 6. 

Place the butter, milk, water, salt and sugar into a saucepan and bring this mixture to a boil.   Sift the flour.  Once the liquid reaches the boiling point, add the sifted flour to it and beat it well, for about 30 seconds.  The dough should leave the sides of the pan.  Remove the dough from the pan and allow to cool a little.  Return to the pan and beat in the eggs, one at a time.

Line a large baking tray with some baking parchment.  While the mixture is still warm, pipe or spoon it onto the baking tray into 12 long lines.  Place the tray into the heated oven.

Reduce the oven temperature to 180*C/350*F gas mark 4.  Bake for 20 minutes, until crisp and dry.

Remove and allow to cool.

Whisk the cream until you have soft peaks.   Stir in the lemon curd.  Don't be tempted to over beat the cream or the mixture will be the wrong consistency as it will thicken up when you add th elemon curd.   Wisk the raspberry puree and icing sugar together until you have a thick and runny consistency.

When ready to serve, cut the eclairs in half horizontally and fill with some  of the lemon cream.  Spoon the icing over top of each eclair and leave to set for an hour or two before serving. 

As a Lemon Curd Lover, I never need an excuse to indulge in this fabulous treat.  I often make my own, but I am happy to say that this English Provender Co version is very good indeed.   Very good.   Loving it muchly.  Oh, and do hop on over to their page, they have a constest going on at the moment to do with winning a Downton Abby Inspired Weekend!  Love, LOVE!

Many thanks to Poonam and English Provender for sending me this beautiful jar of lemon curd.  We are enjoying it a lot!

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