• Desserts, Tea Time Treats and Breakfast

Lemon & Poppyseed Scioche® with Lemon & Vanilla Curd, Blueberries and Mascarpone


Scioche® (Lemon & Poppyseed)

For the lemon and vanilla curd:
4 Medium free-range eggs
275g Vanilla sugar
4 large unwaxed lemons, zest and juice
200g Unsalted butter
2 tsp Cornflour

To Serve:
250g Mascarpone
150g Blueberries, washed


To make the curd, crack the eggs into a medium sized pan and whisk lightly.

Add the remaining ingredients, place pan over a medium heat and gently whisk until butter has melted.

Continuously whisk the mixture over a medium heat for approximately 8 minutes or until the mixture thickens.

Remove pan from heat and pour the curd into sterilized jars and seal jars while curd is still hot. Store in a cool place for up to 2 weeks.

Warm the lemon and poppy seed scioche and serve with lemon curd, creamy mascarpone and a scattering of blueberries.

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