Thermomix Lemingtons are my lemony 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 can find here. But this time I am taking it one step further and for my lemon version, my Aussie friend Arwen helped me come up with the name lemingtons. 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.
- 180g caster sugar
- 2 lemons, zest only
- 100g lemon juice
- 3 large eggs
- 120g unsalted butter, in small chunks
- 1 lemon, zest only
- 200g caster sugar
- 1 pinch fine sea salt
- 80g corn flour
- 2 egg yolks
- 50g lemon juice
- 250g water
- 100g unsalted butter, in small chunks
- 4 large eggs
- 225g unsalted butter, in small chunks
- 225g caster sugar
- 225g plain flour
- 2 tsp baking powder
- 1/2 tsp vanilla extract
- 400g desiccated coconut
- 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. Fill into a jar and leave to cool.
- Clean the mixing bowl throughly.
- 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. 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.
- 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.
- 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. Fill into the prepared tin and even out, using a spatula.
- Bake in the oven for 25-30 minutes, until a wooden skewer inserted comes out clean.
- Leave to cool down in the tin for 20 minutes. Then, place on a cooling rack to cool down completely.
- 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!