Mrs Darlingtons Legendary Lemon Curd (pack of 6)

Product Information

Things have settled down since but the firm is still benefitting from reaching new customers during this time. Aged 65, Tom moved the business from the family farm from Shavington into larger production facilities near Crewe. Gently pour some of the creamy egg mixture into the lined loaf tin and then add more of the lemon curd and so on until all the mixture and lemon curd are added to the tin. Tom, who had taken over his family farm at the age of 14 when his father became ill, was instrumental in gearing the business up for mass production.

He carried on going to Christie's for treatment for non-malignant skin cancer. It's one of the reasons I do fundraising for the Christie. Without them, I could have been a little girl without a dad at the age of seven.' Today the firm employs 25 and produces more than 80 products sold in more than 3,000 outlets across the UK and internationally.

Buying Online

Just one crumbly, moist, nutty, lemony mouthful, and you'll understand what makes Mrs Darlington's lemon curd and almond butter biscuits legendary. Enjoy them with a cup of tea or with a couple of scoops of vanilla ice cream - they really do take the biscuit when it comes to taste.

Add 4 or 5 dollops of Mrs Darlington’s Legendary Lemon Curd to the bottom of the loaf tin lined with cling film. In the meantime, spoon the Mrs Darlington’s Lemon Curd into a disposable piping bag and cut off the end of the bag to make a small hole. Meanwhile make the filling. Beat together the lemon zest, butter and caster sugar until light and creamy. Add the eggs, one at a time, including a spoonful of the ground almonds with each addition. When all the egg has been added, mix in the remaining ground almonds and flour. To make the pastry, place the butter and lemon zest in a food processor and blitz until soft. Sieve in the icing sugar and continue to mix until creamy in colour. Mix in the egg yolk with one tablespoon of water, then add in the flour until it’s just combined. Place a tablespoon of Mrs Darlington’s Legendary Lemon Curd into the bottom of each tart case and spread it evenly around. Place the filling on top of the lemon curd and smooth with a knife. The tarts will be full to the top, which is fine. Finally scatter over the flaked almonds.

The price of ingredients is astronomical and it is hard to work out pricing. Some rises have been above 50 per cent at times, completely destroying margins,' Sarah says. In January 2021, Sarah was awarded a British Empire Medal in the Queen’s New Year’s Honours list for her services to charity. One cause particularly close to her heart is the Christie cancer care centre in Manchester. Now cut the cake into small finger-size pieces and line the bottom of a trifle bowl so it's completely covered in cake. Squash the cake pieces in so there are very few gaps. He was an engineer at heart,' says Sarah. 'He was a proper farmer who believed in make do and mend. He was clever and he made things like a capping machine, labelling machine and even a pallet wrapper.'

Whip the cream and caster sugar in a large bowl until holding soft peaks. Spoon over the trifle. Top with the reserved pistachios and the remaining raspberries. This is a great dessert, easy to make and it requires no cooking. Handy to make in advance and have ready in the freezer for when guests call by.Another inspired move was enticing Sarah into the business in 1987. 'I worked at Barclay's Bank for two years when Dad suggested I come and help Mum,' she said. 'It was scary to give up a job, but Dad said: "I'll pay you what you earn in the bank". So I did it – and never left.' Mash half the raspberries in a bowl with a fork and stir in the limoncello and vanilla extract. Evenly spoon this over the sponge. Top with more raspberries saving some for decorating the top. Add a scattering of pistachios. Carefully fold the egg mix into the cream until completely combined, then fold in the crushed meringue. Beat the butter, sugar, egg, vanilla and lemon zest in a large bowl until smooth, then fold in the flour and ground almonds. Shape into 2 rounds, flatten them, then wrap in cling film and chill until firm, about 30 mins.

If you’d be kind enough to fill in the information below – we’ll get straight on to it. We will always do our best to get an answer to you on the same day, but please bear with us if we’re up to our wooden spoons in jam making. Buying Online In turn, product prices have gone up – inevitably, she says. 'We've probably had four or five price increases.' In May, Sarah was invited to King Charles's coronation. 'Dad would have loved it and would have told half of Cheshire,' she says. When I was six or seven years old and Dad was 42 he was diagnosed with a brain tumour and given 50-50 chance of surviving. He spent six months in Christie's. The surgery damaged the nerves in his face and it looked like he had had a stroke. He didn't like having his photo taken after that but he never gave up.