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This mini cheesecake with lemon curd on top is a perfect little treat for your morning tea, afternoon tea, desserts, breakfast………Just any time of the day really! I love my baked cheesecake by itself usually without any fruits but having the lemon curd in this cheesecake, just bring the whole thing to a different level! – its creamy, its refreshing, you wouldn’t be able to stop with just one of these minis! Please see my mini cheesecake post to get the recipe and get the lemon curd recipe from my strawberrt lemon tart post.


1. Make your lemon curd. Then follow the cheesecake recipe and after you have spoon the cheesecake mixture into the baking tray, spoon about a teaspoon of the lemon curd on top and use a toothpick and make the swirl pattern! Follow the instructions of the rest of the cheesecake recipe for baking time and how to store.

So I had some lemon curd left from the creamy lemon tart that I made ( I made double batch of the lemon curd). I wanted to make something quick and easy with what I already have in the pantry. This recipe came up on, and it was spot on – just what I want to make!

Lemon curd – tick

Desiccated coconut – tick

Self raising flour – tick (or plain flour and baking powder)

Eggs – tick

Sweet! Off I go!

This slice is perfect for those who loves lemon curd and coconut! The gooey lemon curd in the middle is to die for! I don’t love the taste of coconut that much, but this slice rocks with some toasted desiccated coconut on top!

Lemon coconut slice (Make 15 pieces)

(Recipe from


  • 125g unsalted butter, melted, cooled
  • 1/2 cup caster sugar
  • 1 1/2 cups self-raising flour, sifted
  • 1 egg, lightly beaten
  • 1/2 cup lemon curd (see creamy lemon tart)

 Coconut topping

  • 1 eggwhite, beaten til soft and foamy
  • 1/2 cup caster sugar
  • 1 1/2 cups desiccated coconut


1.  Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 18cm x 28cm (base) slice pan. Line base and sides with baking paper, allowing a 2cm overhang.

2.  Place butter, sugar, flour and egg in a bowl. Stir to combine. Press into prepared pan. Bake for 15 to 17 minutes or until light golden.

3.  Meanwhile, make coconut topping Place eggwhite, sugar and coconut in a bowl. Stir to combine.

4.  Spread lemon curd evenly over slice base. Sprinkle with topping. Bake for 10 to 12 minutes or until coconut is golden brown. Cool in pan. Cut into squares. Serve.


1. This slice tastes BEST as warm! I store my slices in a air tight container in the fridge and microwave it for 15-20s and serve warm.

2. I turned on the grill for 15-30s to toast the coconut on top, to get that golden look.

I made this tart back in February, summer was coming to the end, but I was trying to hold onto the last bit of this warm weather where ever I can. So I decided to make this lemon cream pie with strawberries. The refreshing taste of the lemon cream goes really well with the strawberries, it makes this tart into quite a light tasting dessert, perfect for those summer days.

This tart is a quick and easy dessert, and as usual I cheated…and got a tart case from the frozen aisle! It just saved so much time and it still turned out really well!

Creamy Lemon Tart with Strawberries (Serve 6-8)

(recipe from Technicolour Kitchen)

  • 1 x tart case (shortcrust pastry)


  • ½ cup (120ml) heavy cream
  • ¾ cup lemon curd* (or you can buy a jar of lemon spread if you are pressing time!)
  • 450g fresh strawberries, hulled, large strawberries halved

Lemon Curd Receip

  • 1/4 cup (60ml) lemon juice
  • zest of the juiced lemons
  • 63g unsalted butter, chopped
  • 1/2 cup (100g) sugar
  • 1 and a half eggs, beaten


Start with the curd: place the lemon juice, zest, butter, sugar and eggs in a heatproof bowl over a saucepan if rapidly simmering water. Cook, stirring continuously, for 20 minutes or until mixture has thickened slightly. Pass through a sieve into a glass/ceramic bowl and cover with plastic wrap touching the surface of the curd to prevent a skin from forming. Refrigerate until cool and thick.

Make Tart:

1.  Preheat the oven to 180°C/350°F.

2.  Bake the tart case for 15-20mins.

3.  Meanwhile prepare lemon curd.

4.  In a medium mixing bowl, whip the heavy cream until firm peaks form. Fold about half of the cream into the lemon curd, then fold in the rest of the cream. Pour the filling into the tart shell and spread it out evenly.

5.  Lightly cover the tart with plastic wrap and refrigerate it until cold, about 1 hour, or up to 4 hours. Remove the outer ring of the pan before serving.

6.  Arrange Strawberries on the tart.

NOTES: My cream turned out a bit more runny than I like, the original recipe call for soft peak whipped cream, but I would whip my cream to very firm peak next time to give the lemon cream a firmer consistency.

Lovely! Dan brought home this massive box of hand picked fresh oranges and lemons from the weekend, I think I am pretty set with my vitamin C intake for the next couple of months! I am excited about these little yellow babies, you can do so much with them!  And straight away, I remember this creamy lemon bar post I saw on Pioneer Woman a while ago and has been on my mind ever since! With these fresh lemons I have no excuse not to give that recipe a try!

I love all kind of lemony desserts, they always taste so fresh and light and I could eat on and on and never feel sick afterwards! Plus its lemon! its good for u! In fact, I should eat up!

Anywhoooo, this slice is absolutely beautiful!

Its creamy,

Its lemony,

Its crumbly!

Just gorgeous!

I have only recently learnt how to make crumble and it is THE EASIEST thing to make!! You just cant stuff it up and taste fantastic! I just love them and it gives such a great texture to the creamy filling in this slice.

Try this recipe out! Its super easy to make, you cant stuff it! I promise!

Cooking Summary: Mix together butter, sugar, flour and oats. Press half the mixture into a tray to form the base. Mix together condensed milk, lemon juice and lemon zest, spread this mixture on top of the base. Sprinkle the rest of the crumbs on top. Bake for 20-25mins Chill in the fridge for 2 hrs. Serve Cool! YUM!


  • 1-⅓ cup All-purpose Flour
  • ½ teaspoons Salt
  • 1 teaspoon Baking Powder
  • 1 stick (1/2 Cup) Butter, Slightly Softened
  • 1 cup Brown Sugar (lightly Packed)
  • 1 cup Oats
  • 1 can (14 Ounce) Sweetened Condensed Milk
  • ½ cups Lemon Juice
  • Zest Of 1 Lemon


  1. Preheat oven to 180C.
  2. Mix butter and brown sugar until well combined.
  3. Sift together flour, salt, and baking powder.
  4. Add oats and flour to butter/sugar mixture and mix to combine.
  5. Press half of crumb mixture into the bottom of an 8 x 8 inch pan.
  6. Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press.
  7. Bake for 20 to 25 minutes, or until golden brown.
  8. Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.
  9. Serve cool.

For a long time I have been looking for a cupcake recipe that I can use to be a base for most of my cupcakes. But a lot of them turned out dry and crumbly so I was determined to find THE ONE! �There are literally thousands of cupcake recipes around, you can find them on cooking sites, cookbooks, food blogs……So after a LOT of reading and researching, I think I have found THE ONE! Well the one for me anyway! These cupcakes turned out moist and fluffy, jus the texture I was hoping for!

These cupcakes have a lemon curd filling and top with a lemon cream cheese icing!

They are light,

They are lemony,

They are delicious!

Cupcake (Make 12-15) (adapted from Exclusively Food)

  • 2 large eggs (minimum weight of 59g)
  • 188ml (3/4 cup) sunflower oil (or any mild-flavoured oil could be used)
  • 1 cup sour cream
  • 1/4 cup + 2 tablespoons lemon juice
  • 1 whole lemon zest
  • 1 cup caster sugar
  • 2 cups self-raising flour

Light Lemon Curd (recipe from baking bites)

  • 1/3 cup strained, fresh lemon juice
  • 2 tsp fresh lemon zest
  • 5 tbsp sugar
  • 1 large egg, room temperature
  • 1/2 tsp vanilla extract

Lemon Cream Cheese Frosting

  • 1/4 cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1 tablespoon lemon juice
  • 2 cups powdered sugar
  • 1 teaspoon lemon zest

To make cupcakes:

  1. Preheat oven to 160C. Line 12 muffin cups with paper liners.
  2. Place eggs, oil, sour cream, lemon juice, lemon zest and caster sugar in a large bowl. Whisk the ingredients until well combined.
  3. Sift about 2/3 cup (100g) of the self-raising flour onto the wet ingredients and whisk until the flour is incorporated and the mixture is free of lumps. Repeat this procedure two more times, until all of the flour has been incorporated.
  4. Divide batter evenly into prepared muffin cups, filling each approx 2/3 to 3/4 full.
  5. Bake for 22-25 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
  6. Cool completely on a wire rack.

To make lemon curd:

  1. In a small sauce pan, over medium heat, combine sugar and lemon juice. Add zest and stir until sugar is dissolved completely.
  2. In a medium bowl, lightly beat egg. Whisking constantly (or with an electric mixer on low), very slowly stream the hot lemon-sugar syrup into the egg. Beat for 2 minutes (only 1 if you’re using a mixer), then transfer back into the saucepan by pouring the mixture through a sieve.
  3. Cook over low heat, stirring constantly, until the curd just comes to a boil. Remove from heat and stir in vanilla.
  4. Transfer to a small airtight container and store in the fridge. Wait for at least an hour before using it.

Makes about 2/3 cup. It can fill about 12 cupcakes. Recipe can be doubled.

To make frosting:

  1. Beat together butter, cream cheese and lemon juice on medium-high speed until smooth and creamy, about 3 minutes.
  2. Add powdered sugar, 1 cup at a time, beating on low speed until incorporated.
  3. Add lemon zest and increase speed to medium-high and beat until smooth.

To assemble:

  1. Use a paring knife to cut a small cone out of the center of each cupcake.
  2. Spoon lemon curd into the center of each cupcake.
  3. Pipe up your frosting/icing!


  1. I decided to go with a light lemon curd recipe so I feel less guilty when I have one cupcake after another! Even though it is a ‘light’ recipe, its still burst with great lemon flavour! It has a silky smooth texture and a very light and fresh taste to it! It is absolutely beautiful and you won’t regret using this recipe in your cupcake!
  2. I don’t know why I didn’t following the frosting recipe, so mine turned out to be more like an icing! But if u do following the recipe, yours should come out a lot firmer and they would be perfect to pipe!


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