Lemon delicious pudding


lemon delicious 520wIt’s spring time, and with anticipation, we’ve watched the lemons in our backyard turn yellow over the past few weeks.

Confession time: it’s our neighbour’s lemon tree – but we figure they’re on our side of the fence and they said it was OK.

Here’s our take on a lemon delicious pudding.

We have tried to go for the easiest version of this pudding (where you don’t have to use a steam bath).

We haven’t had this dessert in ages, it’s so yummy and a great way to use spare lemons in the backyard. Enjoy!

  • Serves: 4
  • Oven temp: 160°C (150°C fan forced)
  • Cook time: 40 minutes
  • Pan: 1 litre ceramic oven proof dish

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Gluten free Lemon & Berry Tart


gluten free lemon berry tartWe know a lot of you are gluten free so when we found this tart we took the chance to try it out sugar free. What a winner! The yoghurt adds a lovely softness and the lemon, well that gives everything some zing!

  • Serves: 10
  • Oven temp: 170C (150C fan forced)
  • Cook time: 45 minutes
  • Pan: 25cm tart pan with removable base or a silicon tart pan

125 g unsalted butter, softened
1 cup The Sugar Breakup Dextrose
1 Lemon – the juice & finely grated rind
3 large eggs (we use minimum 70g)
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Lemon Curd

Lemon Curd

Lemon Curd

Lemon curd is one of those classics that can be dolloped on a cupcake, layered in a butter cake, smothered on a meringue or used in a “cheats” cheesecake. Lemon curd’s zesty flavour brings food to life.

  • Makes : about 2 cups
  • Cooking time : 10 minutes
  • Pan size : medium saucepan

¼ cup cornflour
1 cup The Sugar Breakup Dextrose
2 teaspoons grated lemon rind
½ cup lemon juice
1 ¼ cups water
3 egg yolks
1 tablespoon (15g) unsalted butter

Making Lemon Curd

  1. In a medium saucepan combine cornflour, dextrose, lemon rind and juice. Mix together together to make a smooth.
  2. Add water and cook over medium heat stirring constantly until mixture bubbles and thickens.
  3. Remove from heat, add egg yolks one at a time whisking quickly to mix through.
  4. Stir in butter.
  5. Store in sterilised jars in the fridge for a week.