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Easy lemon curd lamingtons recipe
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Delicious sponge cake lamingtons filled with cream and lemon curd - the perfect afternoon tea treat!
Ingredients:
  • 141.90 gm caster sugar
  • 21.00 gm lemon juice
  • 125.00 ml plain flour
  • 75.00 gm self-raising flour
  • 32.50 gm cornflour
  • 85g packet lemon jelly crystals
  • 250.00 gm boiling water
  • 170.00 gm desiccated coconut
  • 300ml thickened cream
  • 12.00 gm icing sugar mixture
  • 250.00 ml lemon curd
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Grease a 20cm x 30cm lamington pan, then line the base and sides with baking paper, making sure to extend the paper 5cm above the long sides of the pan.
  • Beat eggs with an electric mixer for 5 to 6 minutes until thick and creamy. Gradually add caster sugar, one tablespoon at a time, beating until dissolved. Mix in lemon juice. Sift flours together three times and gently fold into the egg mixture until combined. Spread the mixture in the prepared pan and bake for 30 minutes or until a skewer comes out clean. Let it sit in the pan for 5 minutes before transferring to a wire rack lined with baking paper to cool.
  • In a medium heatproof bowl, stir together jelly crystals with boiling water until fully dissolved. Mix in 1⁄2 cup of cold water. Cover and refrigerate for 45 minutes until slightly thickened to a syrupy consistency.
  • Cut the cooled cake into 12 pieces. Spread coconut on a plate. Dip each cake piece into the jelly mixture using a fork for 30 seconds, then coat with coconut. Place the coated pieces on a lined baking tray, cover, and refrigerate for 1 hour until firm.
  • With an electric mixer, whip together cream and icing sugar until soft peaks form. Transfer the cream to a piping bag with a 1cm fluted nozzle. Cut a jelly cake in half horizontally. Spread a bit of curd on the base, pipe cream, and sandwich with the top. Repeat with the rest of the jelly cakes, lemon curd, and cream. Serve and enjoy!

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