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Sweets
Lemon Spread
10 mins
15 mins
Easy
2
Call it lemon curd, lemon honey, lemon butter, you can't beat this homemade tangy delight. We have some neat ideas on how to put it to good use - it's not just for spreading on toast!
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- Ingredients
- Method
Ingredients
- 2 lemons
- 100g butter, cut into small cubes
- 1 ½ cups Chelsea Raw Sugar
- 4 eggs
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Method
Using a fine grater or lemon zester grate the lemon rind, avoiding the bitter white pith. Squeeze the lemon juice and strain to remove pips. Beat eggs a little with a fork to combine.
Put all ingredients into a heavy-based saucepan. Cook slowly over a low heat, whisking continuously until thick and smooth (around 15-20 mins). Don't let it boil or it may separate.
Spoon into sterilised jars and store in refrigerator once cool. Keeps for up to 2 months.
Lemon spread is perfect spread on toast, scones and muffins, or try one of the baking uses below.
Makes 2 cups. BAKING USES:
Lemon Cupcakes: Cut a small cone shape out of the top of a cupcake. Fill with lemon spread and cover with lemon buttercream icing.
Lemon Louise Cake: Use lemon spread instead of jam for a twist on your favourite recipe.
Lemon Tarts: Fill mini pastry cases with lemon spread, top with fresh berries, candied lemon slices, or decorate with whipped cream.
Lemon Sponge: Sandwich two sponge cakes with lemon spread, dust with Chelsea Icing Sugar.
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15
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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