Supplier recipe: Lemon Curd Trifle with Lemon Short Bread

25 February 2013
Supplier recipe: Lemon Curd Trifle with Lemon Short Bread

Serves 6

Prep time 15 mins


  1. Slice the brioche or Madeira cake about 1cm thick and lay in the bottom of your serving dish filling all the gaps. Drizzle with the Limoncello.
  2. Whip the Kerrymaid Whipping to soft peaks. Gently fold in the custard and add in the lemon zest, vanilla extract or paste and sift in the icing sugar.
  3. Spoon over the lemon curd to coat the cake or brioche and generously spoon on the sweetened cream to the rim of the dish.
  4. Sprinkle on the toasted flaked almonds, tear over the mint leaves and drizzle with the runny honey just before serving.

Lemon Shortbread

Makes 36 shortbreads biscuits Pre heat oven to 170°c


  1. Beat the Kerrymaid Original and sugar until light and fluffy.
  2. Add the lemon zest and vanilla bean paste.
  3. Add the sifted dry ingredients and mix together to form a dough that comes away from the sides of the bowl.
  4. Wrap the dough in cling film and leave to rest for 15 minutes.
  5. Flour your surface and roll out dough to 2mm thick. Cut into fingers 4cm x 6cm and place onto a greased baking tray or one which is lined with parchment.
  6. Dot each biscuit 3-4 times to create the classic short bread finish. Place into your preheated oven for 12-15 minutes until golden brown.
  7. Leave to cool before dusting with a little caster sugar and serving with the trifle.

1⁄2 brioche loaf or 1 loaf of Madeira cake
250g good quality lemon curd
200mls Kerrymaid Custard
200mls Kerrymaid Whipping
1⁄2 tsp vanilla extract or paste
125g icing sugar
Zest of 3 lemons
4 tbsp Limoncello
100g toasted flaked almonds
1⁄2 bunch picked mint leaves plus lemon zest
2 tbsp runny honey

Lemon Short Bread

250g Plain flour
Pinch of salt
1⁄4 tsp baking power
175g Kerrymaid Original
100g caster sugar
Zest of 2 lemons
1⁄2 tsp vanilla paste

This recipe was supplied by Kerrymaid >>Caterer and Hotelkeeper supplier profile: Kerrymaid >>

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