Lemon Curd and Cherry Fingers

An old friend gave me this recipe many moons ago…… I love Lemon Curd! Very easy and simply delicious. You can cut this into about 20-24 “fingers”, or squares if you prefer.

You will need a Swiss Roll tin about 13” x 7” lightly buttered and lined with a long sheet of parchment, hanging over the long ends to help you lift it out. Pre heat your fan oven to 190C initially.

6 oz plain flour

1 tablespoonful icing sugar

3 oz mixed lard and butter

5 tablespoonfuls of good Lemon Curd

4 oz butter

4 oz caster sugar

2 eggs, beaten

4 oz SR flour

4 oz glacé cherries, finely chopped

2 teaspoonfuls lemon zest

In a medium bowl rub the fats into the flour and icing sugar. Then add about 2-3 tablespoonfuls cold water and mix well to make a firm dough. Place in the fridge for 15 mins.

Roll out your pastry thinly on a floured surface and line the base and sides of your tin. [easily patched if necessary] Trim the edges neatly and then spread over the lemon curd. Chill again for a mo…..

Cream the butter and sugar until light and fluffy then add the eggs, one at a time then finally fold in the flour and finely chopped cherries and zest. Spread this carefully over the curd. The mixture is fairly stiff so take little teaspoonful dobs of the mix and place evenly over and just flatten the tops. As it bakes it will merge. Trust me!

Bake for 10 minutes before turning down to 160C then continue baking for another 20-25 mins until top is firm and golden. Leave in the tin to firm up for 20 mins then lift onto a rack. Cool then cut into fingers.

Yum. Oh my!!! I just love these.

Note: I used Sainsbury’s Taste the Difference Lemon Curd, but it is also very easy to make.