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True Lemon Lamingtons.

Inside of the Lamington:

  • 10 packets of True Lemon
  • 350g butter, slightly melted
  • 4 teaspoons of vanilla essence
  • 6 eggs
  • 5 cups self-raising flour 
  • 2/3 cup caster sugar
  • 2 cups milk
True Lemon Curd Coating:
  • 4 packets of True Lemon
  • 150g unsalted butter 
  • 1/2 cup water
  • 2/3 cup caster sugar
  • 2 eggs lightly beaten
  • 2 cups dessicated coconut (for dipping)

How to create the inside of the Lamington:

  1. Preheat oven to 180°C. Line a 29cm x29cm (roughly this size is ok) cake tin with baking paper. Set aside.
  2. In a food processor, process the butter, vanilla essence and sugar until combined.
  3. With the motor running add eggs one at a time until each one is combined.
  4. Add the flour a cup at a time alternating with half a cup of milk until all is incorporated.
  5. Pour into tin and bake for 55-60 minutes or until the cake is golden and a skewer pushed into the centre comes out clean.
  6. Leave to cool in the tin for 5 minutes and turn out onto a rack to completely cool.

How to create the True Lemon Curd Coating:

    1. Combine the butter, 4 packets of True Lemon, sugar and water together in a bowl.
    2. Lightly whisk 2 eggs in a separate bowl then add.
    3. Combine all together.
    4. On a separate large plate, empty around 1/4 of the pack of the dessicated coconut.
    5. Cut the cake into equal squares (ranging from 16-24 squares depending on the size you want) and dip each piece into the lemon curd on all sides and then coat in the dessicated coconut on all sides.
    6. Place in the fridge until set

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