Lemon curd and coconut bread with lemon mascarpone cream

00. Matt Tebbutt recipe template

Preparation time
overnight

Cooking time
1 to 2 hours

Serves
Serves 8

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the vanilla confit lemons

  • 200g/7oz caster sugar
  • 1 vanilla pod, split
  • 1 lemon, very thinly sliced

For the lemon curd and coconut bread

  • 370g/13oz plain flour
  • 3 tbsp baking powder
  • 160g/5¾oz caster sugar
  • 90g/3¼oz desiccated coconut
  • 75g/2¾oz unsalted butter, melted
  • 300ml/10fl oz lemon curd
  • 2 free-range eggs, beaten
  • 200ml/7fl oz coconut milk, if needed

For the lemon mascarpone cream

  • 100g/3½oz mascarpone
  • 100g/3½oz crème fraîche
  • 1 tbsp lemon curd
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