Ann Reardon

Best Easy Lemon Recipes


lemon curd lemon butter recipe ann reardon how to cook that

Lemon Curd or Lemon Butter Recipe

zest of 2 lemons
240mL (8.12 fluid ounces) or 1 cup of lemon juice
165g (5.82 ounces) or 3/4cup caster sugar
2 eggs plus 2 extra egg yolks
90g (3.17 ounces) or 1/3 cup butter or margarine

Whisk together the lemon zest, lemon juice, sugar, eggs and egg yolks. Microwave in one minute intervals, whisking each time until it thickens. Whisk in the butter then pour through a sieve into jars. Store in the refrigerator.

lemon and poppyseed muffin recipe ann reardon

Lemon and Poppyseed Muffin Recipe

Makes 8 muffins

1 egg
90g (3.17 ounces) or 1/2 cup vegetable oil
80g (2.82 ounces) or 1/3 cup milk
1/4 cup lemon zest
120g (4.23 ounces) or 1/2 cup sour cream or yoghurt

140g (4.94 ounces) or 2/3 cup sugar
1 Tablespoon poppyseed
200g (7.05 ounces) or 1 1/4 cup plain flour
1 teaspoon baking powder

For the glaze
60g (2.12 ounces) or 1/2 cup icing sugar
1 tablespoon of lemon juice

Preheat the oven to 180C (356 degrees Fahrenheit). Line a muffin tin with cupcake cases.
Place all the wet ingredients in one bowl and the dry in another. Whisk the dry ingredients to aerate them and get rid of any lumps. In the other bowl whisk the wet ingredients until well combined. Pour the wet into the dry and stir together until just combined. Place the mixture into the cupcake liners and bake for 20-25 minutes or until golden brown.

For the glaze, mix together the lemon juice and icing sugar. Dip the top of the muffins into the glaze.

lemon cheesecake recipe from scratch

Lemon Cheesecake Recipe

For the base:
100g (3.53 ounces) or 1 cup biscuit crumbs (use any cookies you think will taste good with lemon)
50g (1.76 ounces) margarine or butter, melted

28g (0.99 ounces) or 2 Tablespoons powdered gelatine
80g (2.82 ounces) or 1/3 cup water
750g (26.46 ounces) cream cheese
216g (7.62 ounces) or 1 1/3 cup sugar
60mL (2.03 fluid ounces) or 1/4 cup milk
125mL (4.23 fluid ounces) or 1/2 cup lemon juice (2-3 lemons)
180mL (6.09 fluid ounces) or 3/4 cup cream, whipped to soft peaks

Bring your cream cheese, milk and cream to room temperature (cold ingredients will set the gelatine immediately making it difficult to tip into the pan before it sets).
Crush the biscuits using either a bag and rolling pin or a food processor. Mix the crumbs with the melted butter. Press into the base of a lined container.
Place the gelatine in a small bowl, pour in the water all at once and mix immediately, making sure that all the gelatine is wet. Set aside.
In a large bowl whip the cream cheese and sugar until smooth. Add the milk and mix to combine. Add the lemon juice and mix well. Melt the gelatine in the microwave, watch that it doesn’t bubble over, and mix into the cheesecake mixture. Fold in the cream and immediately pour into the mixture over the base. Refrigerate until set or freeze for later use.

Optional – top with lemon curd, see recipes on this page.

easy lemon pudding recipe ann reardon how to cook that

Easy Self-Saucing Lemon Pudding Recipe

90g (3.17 ounces) or 1/3 cup plus 1 tablespoon margarine or butter
330g (11.64 ounces) or 1 1/2 cups sugar
3 eggs
125mL (4.23 fluid ounces) or 1/2 cup lemon juice (2-3 lemons)
zest of 1 lemon
80g (2.82 ounces) or 1/2 cup plain flour
1 teaspoon baking powder

Preheat the oven to 180C (356 degrees Fahrenheit).
Place all of the ingredients into a blender or food processor and blitz to combine. If you do not have a blender you can melt the butter and then mix all the ingredients together in a bowl.
Pour into ramekins or one large baking dish and bake in the oven until golden. It will settle into a cakey top and a lemon sauce at the base.
Serve warm with ice-cream

best lemon slice recipe

Lemon Slice or Lemon Bars Recipe

For the base
140g (4.94 ounces) or 2/3 cup butter
225g (7.94 ounces) or 1 1/4 cups plain flour
50g (1.76 ounces) or 1/4 cup sugar
45g (1.59 ounces) or 3 tablespoons icing sugar
1 teaspoon of lemon zest (zest of 1 lemon)

Preheat oven to 160C (320 degrees Fahrenheit) and line a 9in (22.86 centimetres) x 9in (22.86 centimetres) baking pan with baking paper not he base and coming up the sides.
Place all the ingredients into a bowl and rub together the butter and flour until you get a crumbly consistency (see video for demonstration). Pour into he lined tin and press down using your hands or the back of a fork to make an even base.
bake for 35 minutes or until golden all over.

3 eggs plus 3 yolks
20g (0.71 ounces) or 2 tablespoons plain flour
2 tsp cream of tartar
1/4 tsp salt
2 tsp grated lemon zest
170mL (5.75 fluid ounces) or 2/3 cup lemon juice (~3 lemons)
50g (1.76 ounces) or 4 tablespoons butter or margarine
220g (7.76 ounces) or 1 cup sugar

Whisk the eggs and yolks until smooth. Add the flour, cream of tartar, salt, lemon zest and lemon juice and whisk to combine. Heat in the microwave for 1 minute, whisk then microwave for another minute and whisk again. Add the butter and stir through until melted and well combined. Add the sugar to taste, you can use more if you like it really sweet and less if you prefer really tart. To me 1 cup is the perfect amount, but everyone has their own preference when it comes to lemon slice.

Push the mixture through a sieve to remove the rind. Then pour over the base and return to the oven for 8-12 minutes or until it is set. Cool completely before removing from the tin and cutting.

Lemon Posset Recipe

400mL (13.53 fluid ounces) or 1 1/2 cups cream (35% fat or higher)
70g (2.47 ounces) or 1/3 cup sugar
zest of 2 lemons
90mL (3.04 fluid ounces) or 1/3 cup plus 1 tablespoon of lemon juice (~2 lemons)

Place the sugar, cream and lemon zest in a pan and heat until it just starts to boil (watch that it does not boil over). Strain through a sieve to remove the rind. Add the lemon juice and stir well. Pour into serving glasses and leave overnight to set.

lemon cookies recipe ann reardon how to cook that

Lemon Cookies Recipe

100g (3.53 ounces) or 1/2 cup butter or margarine, melted
210g (7.41 ounces) or 1 cup sugar
zest of 1 lemon
70g (2.47 ounces) or 1/4 cup lemon juice
300g (10.58 ounces) or 2 cups plain flour
1/2 teaspoon baking powder

Preheat the oven to 180C (356 degrees Fahrenheit).
Place all the ingredients in a bowl and mix well. Take spoonfuls of mixture and roll into a ball. Place onto a lined baking tray and flatten slightly using the palm of your hand. Press of fork onto each biscuit. Bake for 20 minutes or until golden and crisp. If you want a sweeter option you can sandwhich two if these together with lemon buttercream or dip them in a lemon glaze (recipe above).

My Cookbook

ann reardon crazy sweet creations cookbook
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All recipe quantities in the book are in grams, ounces and cups.

58 Comments View Comments

  1. Rating: 4.5

    How long to bake the lemon pudding?

  2. Rating: 5

    My daughter and I just made the lemon curd. It was easy and delicious! We were inspired to make it from leftover zested lemons. Thank you Ann!

  3. Rating: 5

    I have never made lemon curd but I have such fond memories of life as a child on the U.K. that I decided to make it today and it was incredibly easy, thank you. I found I needed more sugar as my lemons were particularly sour (I needed more juice than the two lemons provided, soo I used Thai lemons that are ever soo sharp).

  4. Rating: 5

    Delicious lemon slice! I can see why Mr. Reardon likes it. Great, smooth, creamy top, and lovely slightly crisp crust. Thank you for the great recipe Mrs. Reardon!

  5. Rating: 5

    Going to try your lemon curd for the first time. If it’s half as easy & good as it looks I may be whipping up bigger batches as Christmas gifts. Don’t worry I wii only make one batch @ a time.

  6. Rating: 3

    Made the pudding and I was quite disappointed. The flavor was incredible but I feel like I really messed up, that or the recipe isn’t that descriptive. I thought at the oven temp listed it would take about 15-20 mins to turn golden but instead it took almost an hour. And tbf maybe I overcooked it. Also it did not settle out in the oven. I thought maybe I need to let it settle on the countertop before I put it in the oven? Idunno man. Overall for a first attempt it’s more like a warm fudgy textured lemon dessert rather than a pudding. Can anyone help me and tell me what I did wrong here? I added them all into the blender. The butter was straight out of the fridge, I used all purpose white flour, 3 eggs, and then poured it into a metal bread tin and put it in the oven straight away. Then let it bake for 55 minutes at the temperature listed my god. After that it was finally golden but slightly burnt around the edges which could be my only issue but I really wanna make sure that it is my only issue

    • One hour is wayyyy too long for the sauce not to turn into cake aswell. I would not recommend putting the oven on, circulating air and I would recommend putting it on the top tray.

  7. Rating: 5

    So easy, yet so delicious!

  8. Rating: 5

    I’ve done the posset and the cookies with great success but have tried the self-saucing pudding twice and both times it hasn’t turned out right. It tasted yummy but there was no sauce and it looked nothing like the one in the video once it browned up.
    The first time I used the milk but I see that has been removed from the recipe. I used a smaller but deeper dish the first time and a wider shallower dish the second. Both times it didnt brown up as much as Anne’s and cooked up like a moist cake but no sauce.
    Could someone please tell me what I’m doing wrong?
    Perhaps some oven temps and a time estimate for a container like Anne’s might help me get it right.

  9. Rating: 5

    Awesome but can do some more interesting stuff not like 100 year old do more cool stuff like cakes

  10. Rating: 5

    I had some leftover lemons in the fridge and decided to try out the lemon bars.
    Since I don’t have a microwave and had to use the stove I did mess up the consistency of the lemon cream at first and had to cook it a little bit longer after adding the butter. But I think it turned out nice in the end.

    Now I would like to tell everyone how delicious they were but….I can’t.
    I shared them with my friends, left the room for about 20 minutes and was welcomed back by an empty plate. I didn’t even try one yet…

    But they asked me to make another batch so I think they tasted alright 😛

  11. Rating: 5

    Made the lemon squares this afternoon, they turned out amazingly.
    Planning on making the sause cake, curd and cookies in the coming week.
    Thank you for the great recipes.

    • Wonderful, they look great, well done.

  12. Rating: 5

    Can we replace the lemon juice in the self saucing pudding with other juices like ginger shot or apple juice?? …im going to try and if someone is curious ill reply with my results 😋

  13. Rating: 5

    I made the lemon cookies three or four times already! They were absolutely delicious. Though, if you use margarine, the dough will become very dry. Make sure to put more margarine than butter if you’re using margarine instead of butter.

  14. Rating: 5

    Hi Ann Readon, I just wanted to let you know that you forgot to add an instruction to melt and add in the gelatine in your lemon cheesecake recipe, it turned out delicious but it never set, I then went to the video and watched how you did it yourself and noticed when you put the gelatine in the mix. I understand that you are human just like the rest of us and sometimes make mistakes, I only wished to inform you so no one else makes the same mistake I did.

    • Much appreciated, updated.

  15. Rating: 5

    My mum and I made the lemon curd and it is amazing! Totally recommend you make it, never going to make lemon curd on the stovetop again .🍋🍋🍋🍋🍋

    • Awesome, I’m so glad that you liked it

  16. Rating: 4.5

    Easy Self-Saucing Lemon Pudding Recipe

    I assume if not using milk we use water?

    Can’t wait to make it!

    • who knows!

    • Rating: 5

      No i made it recently and just left out the milk entirely and it was fantasticly lemony 🙂

    • Hi Scott, no just leave it out altogether

  17. Rating: 4.5

    so good! the lemon curd is awsome but to sour but not that sweet. Loved it!

  18. Rating: 4

    I made the lemon cheesecake. Seems to be too much gelatin. I used powdered gelatin and measured by grams. After I added it, it set up very quickly and I had to dollop it into the tin, it would not pour. It is probably too firm for my family’s taste. I want to try it again, but I don’t know how much to back off the gelatin. Some experimentation in the future.

    There also isn’t an indication of when to add the gelatin in the written recipe, I needed to go back to the video to check. There also isn’t a note of what size container to use. I did some math and used an 8in spring form pan that worked.

    I haven’t tried this, so I can’t confirm, but I would recommend using a *wisk* attachment when adding the gelatin. I have a suspicion that you need to be mixing at a high speed when you add the gelatin. I used a paddle attachment and the gelatin went all clumpy in the mixture, setting up very fast. But I’m sure someone else with more experience with gelatin would have better tips.

    Flavor is good, very delicious with the lemon curd on top and with ginger snaps as the base. Disappointed that it didn’t turn out as expected the first time, but with some tweaking and practice could be very good.

    • Rating: 4.5

      I can confirm, using a wisk on my stand mixer was more effective. I also used 15g of powdered gelatin instead of 28g and it looked waaaay more like the video (in the US, my gelatin came in four little packets in one box, Knox brand. I used two of the packets). I made mini cheesecakes in a regular size muffin tin. Waiting for them to set in the fridge. The crumble base made 15 muffins. I had mix leftover, so if you made more base, could maybe get 21-24?
      In my first comment, I used an 8in spring form. I had mix leftover then too, but used all the crumble base. Presumably if you made more of the base, a 9in spring form could be used

    • Hi Melissa, if your ingredients are cold form the fridge rather than at room temp it will set very quickly. I will add that note to the recipe.

  19. Rating: 4.5

    I made the Lemon Posset and it isn’t setting, the top seemed about right but most of it is not thick at all. I may have added too much lemon juice, I used the juice from two lemons and it was more than was called for in the recipe. Also I’m in the United States so I used Heavy Whipping Cream. Is there anything I can do to help it set? I saw some answers online recommending more lemon juice and some saying add chilled cream.

    • Hi Bobby, make sure your cream is at least 35% fat.

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