Lemon Lamingtons

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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12 Large Lamingtons

These lemon Lamingtons are my lemony Thermomix version of the very popular Australian  recipe for Lamingtons (usually filled with jam and dipped into chocolate icing). I have already made and published an awesome recipe for Lamington Swiss Roll, which you should also check out! The tangy tartness of the lemon curd sandwiched between deliciously fluffy sponge cake squares, then dipped into lemony goodness and rolled in coconut will delight the whole family for a special treat.

Ingredients

Lemon Curd

  • 180 g caster sugar
  • 2 lemons zest only
  • 100 g lemon juice
  • 3 large eggs
  • 120 g unsalted butter in small chunks

Lemon Dipping Sauce

  • 1 lemon zest only
  • 200 g caster sugar
  • 1 pinch fine sea salt
  • 80 g corn flour
  • 2 egg yolks
  • 50 g lemon juice
  • 250 g water
  • 100 g unsalted butter in small chunks

Sponge Cake

  • 4 large eggs
  • 225 g unsalted butter in small chunks
  • 225 g caster sugar
  • 225 g plain flour
  • 2 tsp baking powder
  • 1/2 tsp vanilla extract

To assemble

  • 400 g desiccated coconut

Instructions

  1. For the lemon curd, place the caster sugar and lemon zest in the Thermomix bowl and chop 20 Sec. / Speed 10. Scrape down the sides of the bowl using a spatula. Insert the butterfly whisk attachment. Add the lemon juice, eggs and butter to the mixing bowl. Cook 14 Min. / 80C / Speed 3. Transfer into a jar and leave to cool.
  2. For the lemon dipping sauce, place the lemon zest and the sugar in the mixing bowl. Blitz for 30 Sec. / Speed 10. Scrape down the sides of the bowl with a spatula. Insert the butterfly whisk attachment. Add salt, cornflour, egg yolks, lemon juice, water and butter, cook 15 mins / 90C / Speed 3.5. To help with the cooling down keep mixing for 10 Mins. / Speed 3. place into a container in the fridge to cool completely. The sauce will thicken as it cools down.
  3. For the sponge cake, preheat the oven to 180C / 160C Fan / Gas Mark 4. Line a large rectangular tin with greaseproof paper and set aside.
  4. Place the eggs, butter, caster sugar, plain flour, baking powder and vanilla extract in the mixing bowl. Blitz 30 Sec. / Speed 5. Scrape down and mix again 10 Sec. / Speed 5. Pour into the prepared tin  (30cm x 20cm) and even out, using a spatula

  5. Bake in the oven for 25-30 minutes, until a wooden skewer inserted comes out clean.
  6. Leave to cool down in the tin for 20 minutes. Then, place on a cooling rack to cool down completely.
  7. Once cool, cut into squares. Spread the curd over a square of sponge then sandwich another square on top. Dip into the dipping sauce & cover completely. Roll in the coconut. Continue until all the pieces have been assembled. Leave to Harden or refrigerate if you want to serve them later. Enjoy!

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