Lemon Curd & Almond Biscotti

Lemon Curd & Almond Biscotti | Fig & Honey

You know those types of recipes that have just stuck with you over the years? Ones that you can turn to and know that they will turn out great. The kind that when you are in a bind, you know you can just whip up with little fuss. This is one of them. I suppose you could call it a family recipe. But not the type that has been passed down over generations and generations. This one was actually given to my mother years ago and over time, both her and I have tweaked it to make it just right.

This biscotti will make you a favorite with your friends and will undeniably result in many requests for the recipe. I have never understood the idea behind “secret family recipes.” For me, food is to be enjoyed by all. So give it a try. Play around with it. Mix and match the ingredients and see what you come up with. I am positive that you will love it!

Lemon Curd & Almond Biscotti | Fig & Honey

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Lemon Curd Tarts

lemon tarts-2
Lemon curd is one of my favorite treats.  Lemon curd on a crusty piece of toast for breakfast.  Lemon curd sandwiched between two layers of victoria sponge. Especially in these gorgeous tarts.  A little bit of sweet, a little bit of tart and a touch of nuttiness from the crust. A perfect combination. These are super easy to make, don’t let the curd intimidate you.  They can also be made in advance and keep well in a air tight container.

Lemon Curd Tarts

Lemon Curd Tarts

Lemon Curd (recipe from Ina Garten)

  • 1.5 lemons
  • 3/4 cup of sugar
  • 2 oz unsalted butter at room temperature
  • 2 eggs
  • 1/4 cup lemon juice
  • pinch of salt

Remove the zest of the one and half lemons using a microplane.  In a small bowl, mix together with the 3/4 cup of caster sugar until well combined.

In another bowl, cream the butter.  Next add in the sugar and lemon mixture. Mix well. Add in the eggs one at a time until fully incorporated. Next add the lemon juice and salt and mix until just combined.

Pour the mixture into a small saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd is done when it has thickened, just before a simmer. Let cool completely before making the tarts.  This can be made in advance and stored in the fridge.  This recipe will probably make more than you need, and will be great on toast for breakfast in the morning!

Graham Cracker Crust

  • 1 1/2 cups finely ground graham crackers
  • 2 1/2 ounces unsalted butter, melted
  • 1/4 cup caster sugar
  • pinch of salt

Preheat oven to 350 degrees.

Pulse together all the ingredients in a food processor until combined or combine well in a medium bowl.
Firmly press crumb mixture into a muffin tin. Bake for about 8-10 minutes or until golden. Remove from the muffin tin and let cool on a wire rack.

When both the curd and crusts are cooled, fill each crust with small spoon.  Garnish with candied lemon or a thin spiral of lemon zest.  Enjoy!

Lemon Drizzle Cake

Lemon Drizzle Cake

Lemon Drizzle cake is one of my absolute favorites. It reminds me of England and is so comforting and easy to make.  This one is a classic Victoria Sponge Cake with a lemony twist.

Lemon Drizzle Cake

Cake

  • 4 large eggs
  • 8 oz caster sugar
  • 8 oz self raising flour
  • 2 tsp baking powder
  • 8 oz butter at room temperature
  • Zest of 1 lemon

Lemon Syrup

  • Juice of 1/2 lemon
  • 2 Tbsp caster sugar

Icing

  • 1 cup powdered sugar
  • 4-6 tbsp lemon juice

Filling

  • Lemon Curd (store bought or homemade)

Pre-heat the oven to 180C/350F.  Using some of the butter from the 8oz, butter and flour 2 8inch sandwich tins.  Set aside.

In a mixer or in a large bowl, combine the eggs, sugar, flour, baking powder, butter and lemon zest and mix together until light and fluffy and pale yellow.

Divide into 2 and transfer into sandwich tins.  Bang down on the counter a couple times to release the air bubbles.

Pop into the oven and bake till a toothpick comes out clean, about 25 minutes.  Do not open the oven before atleast 20 minutes are up at risk of deflating the cake!

When cooked through, remove from the oven and let cool for 5 minutes.  Transfer to a wire rack to cool completely.

While the cake is cooking, prepare the syrup and icing.  Combine the lemon juice and sugar in a small bowl and heat in the microwave for about 30 second to 1 minute till the sugar is completely dissolved.

For the icing, whisk together the powdered sugar and 4 Tbsp of lemon juice to start. Add more lemon juice as needed to create a thick, but still runny consistency.  You want it to still stick to a spoon, or it will all run off the cake.

When the cakes are completely cool, poke holes to the middle using a skewer or a toothpick.  Pour over the warm syrup.  Then spread the top of one of the cakes with lemon curd and then top with the second cake.  Drizzle the icing sugar frosting over top starting from the middle and slowly moving to the edges.  It will run, so be careful not to put too much on the edges, it will do that on its own! I like the rustic look anyway!

Cut a slice and enjoy with a cuppa!

Lemon Drizzle Cake

Lemon Drizzle Cake

Lemon Drizzle cake is one of my absolute favorites. It reminds me of England and is so comforting and easy to make.  This one is a classic Victoria Sponge Cake with a lemony twist.

Lemon Drizzle Cake

Cake

  • 4 large eggs
  • 8 oz caster sugar
  • 8 oz self raising flour
  • 2 tsp baking powder
  • 8 oz butter at room temperature
  • Zest of 1 lemon

Lemon Syrup

  • Juice of 1/2 lemon
  • 2 Tbsp caster sugar

Icing

  • 1 cup powdered sugar
  • 4-6 tbsp lemon juice

Filling

  • Lemon Curd (store bought or homemade)

Pre-heat the oven to 180C/350F.  Using some of the butter from the 8oz, butter and flour 2 8inch sandwich tins.  Set aside.

In a mixer or in a large bowl, combine the eggs, sugar, flour, baking powder, butter and lemon zest and mix together until light and fluffy and pale yellow.

Divide into 2 and transfer into sandwich tins.  Bang down on the counter a couple times to release the air bubbles.

Pop into the oven and bake till a toothpick comes out clean, about 25 minutes.  Do not open the oven before atleast 20 minutes are up at risk of deflating the cake!

When cooked through, remove from the oven and let cool for 5 minutes.  Transfer to a wire rack to cool completely.

While the cake is cooking, prepare the syrup and icing.  Combine the lemon juice and sugar in a small bowl and heat in the microwave for about 30 second to 1 minute till the sugar is completely dissolved.

For the icing, whisk together the powdered sugar and 4 Tbsp of lemon juice to start. Add more lemon juice as needed to create a thick, but still runny consistency.  You want it to still stick to a spoon, or it will all run off the cake.

When the cakes are completely cool, poke holes to the middle using a skewer or a toothpick.  Pour over the warm syrup.  Then spread the top of one of the cakes with lemon curd and then top with the second cake.  Drizzle the icing sugar frosting over top starting from the middle and slowly moving to the edges.  It will run, so be careful not to put too much on the edges, it will do that on its own! I like the rustic look anyway!

Cut a slice and enjoy with a cuppa!