Lemon curd and coconut bread with lemon mascarpone cream
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 …