Cheats lemon curd syllabub with coconut wafers recipe

  • Serves 6
  • 15 mins to prepare and 12 mins to cook
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Customer recipe by Siobhan Kennedy-Hall
Added 83 months ago

For the coconut wafers

Preheat the oven to 180°C and cover two heavy baking sheets with non stick baking parchment.

In a large mixing bowl cream together the butter and sugar until light and fluffy then beat in the golden syrup. Add the lemon juice, flour and coconut and mix well to form a wet dough.

Drop teaspoons of the mix onto the baking sheets, setting them well apart to allow them to spread while baking.

Bake for 10–12 minutes, until the edges of the wafers are golden brown and the middles lightly coloured. Remove from the oven and cool slightly before transferring to a wire rack.

For the syllabub

Spoon a small amount of lemon curd into the bottom of 6 serving dishes, sundae glasses, wine glasses or large shot glasses are ideal.

Pour the cram into a large bowl and whip until the cream holds soft peaks. Add the crushed meringues to the bowl and carefully fold them into the cream.

Add a layer to the serving glasses. Keep alternating the layers of lemon curd and cream until the glasses are full. Garnish the tops with lemon zest. Ideally chill until they are set, serve with the wafers on the side for dipping.

Preheat the oven to 180°C and cover two heavy baking sheets with non stick baking parchment.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 50g (2oz) unsalted butter, softened
  • 50g (2oz) caster sugar
  • 1tbsp (15ml) golden syrup
  • 2tsp (10ml) lemon juice
  • 50g (2oz) plain flour
  • 25g (1oz) desiccated coconut
  • zest of one lemon, unwaxed
  • 1 jar lemon curd
  • ½ pint (300ml) double cream
  • 250g (8oz) meringue nests, broken into pieces

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