Lemon Lamington

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AuthorLe-ThermiqueCategoryDifficultyIntermediate

Yields6 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins

INGREDIENTS :
(A) Lemon Curd
 90 g caster sugar
 1 lemon zest only
 50 g lemon juice
 1 ½ large eggs
 60 g unsalted butter in small chunks
(B) Lemon Coating
 ½ lemon zest
 100 g caster sugar
 ½ pinch fine sea salt
 40 g corn flour
 1 egg yolk
 25 g lemon juice
 125 ml water
 50 g unsalted butter in small chunks
(C) Sponge Cake
 2 large eggs
 113 g unsalted butter in small chunks
 113 g caster sugar
 113 g cake flour
 1 tsp baking powder
 ½ tsp vanilla extract
(D) Assemble
 200 g desiccated coconut

COOKING METHODS :
1

(A) Lemon Curd
- Place the caster sugar and lemon zest in the mixing jar. Start chop.
Settings: Timer: 20 Seconds / Speed: 10

- Scrape down the sides of the jar.

2

- Insert the butterfly whisk; add the lemon juice, eggs and butter to the mixing jar.
Settings: Timer: 14 Minutes / Speed: 3 / Temperature: 80°C

- Transfer into bowl. Leave to cool.

3

(B) Lemon Coating
- Place the caster sugar and lemon zest in the mixing jar.
- Select preset mode R - “SMOOTHIE “ Auto Settings Timer : 30 Seconds / Speed: 10

- Then scrape down the sides.

4

- Insert the butterfly whisk, salt, corn flour, egg yolk, lemon juice, water and butter. Start mixing, and continue to mix and let it cool down.
Settings: Timer: 15 Minutes / Speed: 3 / Temperature: 90°C

- Transfer to a bowl and leave to cool. Mixture will thicken as it cools down.
Settings: Timer: 10 Minutes / Speed: 3

5

(C) Sponge Cake

- Pre Heat the oven 180°C, Line & grease a large rectangle tin 30x20cm with baking paper.

Settings: Temperature: 180°C

6

- Place the eggs, butter, caster sugar, plain flour, baking powder and vanilla extract in the mixing jar.
Settings: Timer: 30 Seconds / Speed: 5

- Scrape down the sides and repeat mixing.
Settings: Timer: 10 Seconds / Speed: 5

7

- Pour into the baking tin, Bake in the oven 30-35 min @ 180°C.
Settings: Timer: 30-35 Minutes / Temperature: 180°C

- Leave to cool down 20 minutes then place on a cooling rack.
- Wrap the pan in plastic wrap and place in the freezer until the cake is completely frozen.

8

Assemble

• Once the cake has cooled completely, trim off the edges of the cake and cut into two inch squares for total 16 even squares (4 long rows x 6 short rows)

9

• Using the silicon brush and spread the lemon curd to the cake.
• Take a large baking sheet, line it with parchment paper, then place a wire rack over top. Put the cake squares on the rack, and then drizzle each with the lemon coating. Use an off-set spatula to smooth it out on each side.
• Roll the soaked cake into the coconut and place on a parchment lined baking paper to dry.
• Chill in the freezer for 30 minutes.

Nutrition Facts

Serving Size pieces

Servings 6


Amount Per Serving
Calories 625
% Daily Value *
Total Fat 33.4g52%
Saturated Fat 19.9g100%
Cholesterol 223mg75%
Sodium 80mg4%
Potassium 184mg6%
Total Carbohydrate 79g27%
Dietary Fiber 1.1g5%
Sugars 58.6g
Protein 9.3g19%

Calcium 5%
Iron 10%
Vitamin D 66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

INGREDIENTS :
(A) Lemon Curd
 90 g caster sugar
 1 lemon zest only
 50 g lemon juice
 1 ½ large eggs
 60 g unsalted butter in small chunks
(B) Lemon Coating
 ½ lemon zest
 100 g caster sugar
 ½ pinch fine sea salt
 40 g corn flour
 1 egg yolk
 25 g lemon juice
 125 ml water
 50 g unsalted butter in small chunks
(C) Sponge Cake
 2 large eggs
 113 g unsalted butter in small chunks
 113 g caster sugar
 113 g cake flour
 1 tsp baking powder
 ½ tsp vanilla extract
(D) Assemble
 200 g desiccated coconut

Directions

COOKING METHODS :
1

(A) Lemon Curd
- Place the caster sugar and lemon zest in the mixing jar. Start chop.
Settings: Timer: 20 Seconds / Speed: 10

- Scrape down the sides of the jar.

2

- Insert the butterfly whisk; add the lemon juice, eggs and butter to the mixing jar.
Settings: Timer: 14 Minutes / Speed: 3 / Temperature: 80°C

- Transfer into bowl. Leave to cool.

3

(B) Lemon Coating
- Place the caster sugar and lemon zest in the mixing jar.
- Select preset mode R - “SMOOTHIE “ Auto Settings Timer : 30 Seconds / Speed: 10

- Then scrape down the sides.

4

- Insert the butterfly whisk, salt, corn flour, egg yolk, lemon juice, water and butter. Start mixing, and continue to mix and let it cool down.
Settings: Timer: 15 Minutes / Speed: 3 / Temperature: 90°C

- Transfer to a bowl and leave to cool. Mixture will thicken as it cools down.
Settings: Timer: 10 Minutes / Speed: 3

5

(C) Sponge Cake

- Pre Heat the oven 180°C, Line & grease a large rectangle tin 30x20cm with baking paper.

Settings: Temperature: 180°C

6

- Place the eggs, butter, caster sugar, plain flour, baking powder and vanilla extract in the mixing jar.
Settings: Timer: 30 Seconds / Speed: 5

- Scrape down the sides and repeat mixing.
Settings: Timer: 10 Seconds / Speed: 5

7

- Pour into the baking tin, Bake in the oven 30-35 min @ 180°C.
Settings: Timer: 30-35 Minutes / Temperature: 180°C

- Leave to cool down 20 minutes then place on a cooling rack.
- Wrap the pan in plastic wrap and place in the freezer until the cake is completely frozen.

8

Assemble

• Once the cake has cooled completely, trim off the edges of the cake and cut into two inch squares for total 16 even squares (4 long rows x 6 short rows)

9

• Using the silicon brush and spread the lemon curd to the cake.
• Take a large baking sheet, line it with parchment paper, then place a wire rack over top. Put the cake squares on the rack, and then drizzle each with the lemon coating. Use an off-set spatula to smooth it out on each side.
• Roll the soaked cake into the coconut and place on a parchment lined baking paper to dry.
• Chill in the freezer for 30 minutes.

Lemon Lamington

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