If you love the flavour of lemon, then you are spoilt for choice with sweet and savoury recipes which showcase the delicious sour flavour. If you are looking for sweet recipes in particular, then keep reading for some of the sweet recipes that I make using lemons or lemon curd.
Do you have a favourite sweet recipe that you use that showcases lemons? If so, I would love to hear it! Please leave a comment at the top of this article with your favourite (and a quick recipe if you have time!) and it will be shown underneath, for other readers to read. This first recipe is a winner in our household, every time. It disappears in record time!
Lemon & Coconut Sponge Pudding - serve with vanilla ice-cream
Lemon & Coconut Sponge Pudding
3 eggs (separated), 3/4 cup caster sugar, 1/4 cup self-raising flour, 1/4 cup desiccated coconut (plus 1 Tablespoon extra), 1/4 cup lemon juice, 1 Tablespoon lemon zest and 50g butter (melted)
Preheat oven to 175 degrees. Grease a ceramic 4 - 6 serve dish. Using an electric mixer, beat the egg yolks and sugar in a large bowl until the mixture is creamy and pale. In a separate, smaller bowl, beat the egg whites until peaks form. Into the first large bowl, fold in the flour, coconut, lemon juice, zest and melted butter. Fold through the egg whites. Pour the pudding mixture into the dish and sprinkle over the extra coconut. Bake for 25 minutes until golden.
Mini Lemon Cheesecakes
1 cup of crushed Digestive biscuits (approx. 1/4 of a pack), 1 Tablespoon margarine (melted), 125g cream cheese (approx. half a 250g tub), 140g Masterfoods Lemon Butter (approx. half a jar), Yellow icing flowers (I used Creative Kitchen mini flowers)
Arrange 16 mini patty pans in a mini muffin tin. Place the Digestive biscuits in a zip-lock bag and crush them with a rolling pin, then pour them into a bowl. Microwave the margarine for 30 seconds until melted. Pour this into the bowl with the biscuit crumbs and stir to combine. Spoon almost a teaspoon of biscuit crumb mixture into each mini muffin patty pan and press down with your thumb to flatten. Place the mini muffin tin in the fridge for 30 minutes.
In a bowl, combine the cream cheese and lemon butter. Stir to combine, squashing the lemon butter to the sides of the bowl as you stir. Remove the mini muffin tin from the fridge and spoon two teaspoons of mixture into each patty pan, on top of the biscuit base. Decorate with a flower. Freeze overnight and serve frozen, or defrost for 10 minutes prior to serving for a soft cheesecake. See here for a full article.
Ingredients: 150g margarine, 1.5 cups of crushed Weet-Bix, 1.5 cups of self-raising flour, 3/4 cup of caster sugar, 1/2 cup desiccated coconut, 1/2 cup sultanas, 2 Tablespoon lemon juice, 1 and 1/4 cups of icing sugar mixture, extra 2 Tablespoons lemon juice for icing
Preheat oven to 180 degrees, fan forced. Line a rectangle slice tin with baking paper. In a mixing bowl combine the Weet-Bix, flour, sugar, coconut and sultanas. Melt margarine in the microwave, add the lemon juice and pour into the mixing bowl. Combine all the ingredients (it looks quite dry). Tip the mixture into tray and press down firmly into corners. Bake for 25 minutes until browned (check from 15 minutes onwards). Do not allow to cool. Meanwhile, combine the icing sugar mixture and extra tablespoons of lemon juice and stir. Keep adding tablespoons of water to the mixture until it becomes a thick, slightly runny icing. Pour over the warm slice and tilt the tray so it runs into all the corners and melts. Allow it to cool, then remove from tray and cut into squares. See here for a full article.