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

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

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 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

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)

Base:
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.

Top:
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

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

Stores that sell my book listed by country: http://bit.ly/ARcookbook
All recipe quantities in the book are in grams, ounces and cups.

62 Comments View Comments

1. 

   Mark B April 1, 2024, 8:45 pm Reply

   Rating: 5

   Hello!

   My daughter and I absolutely love watching your videos and are going to have a lemony week of baking this week!

   I haven’t owned a microwave for three years – any hints on adapting these recipes as I only have a gas hob and electric oven for heating things through?!

2. 

   Sam July 8, 2023, 8:35 pm Reply

   Rating: 5

   Hello 🙂

   I have a question regarding the lemon curd. I do not have a microwave, so what could I do instead?

   Thank you in advance for your reply 🙂

3. 

   James & Cooper July 1, 2023, 1:25 pm Reply

   Rating: 5

   Hello,
   We tried making the Lemon Cookies and our dough was very sandy and dry.
   Nothing like the video we saw on Youtube. Any thoughts on what we might have done wrong?
   We think it might be due to the fact that unlike the video we put our wet into dry, not dry into wet.
   We followed the measurements to the letter, so that is all we can think of.