Lemon cupcake filled with lemon curd and topped with a toasted marshmallow frosting 🙂
A good friend of me gave me the Bourke Street Bakery ultimate baking companion for Christmas, so of course I had to start using some of its delicious looking recipes.
A lot of them are mostly bread and pastry based recipes, most of which include an INSANE amount of butter (and yes, this is coming from me…) so it might be awhile before I delve into these. But the tarts looked pretty simple enough (especially when paired with a couple of pre-made tarts from Coles.. Yes. I know. Bourke Street Bakery sacrilege… but sooo much easier!)
Lemon Curd from Bourke Street Bakery, adapted
Makes enough lemon curd for 10 tartlets
5 egg yolks (I used the whites to make meringues)
100g caster sugar
1/2 a cup of lemon juice
Whisk egg yolks, sugar and lemon juice in a large glass or metal bowl continuously for about two to four minutes or until sugar dissolves. Whisk in the cream. Place the bowl over a saucepan of simmering hot water (do not allow the bowl to touch the water). Whisk continuously for about 10 minutes (ok, disclaimer here: BSB said to whisk for 10 minutes, I found it actually took a LOT longer… about 20-30.. so keep this in mind!) over high heat until the mixture thickens. Bourke Street Bakery recommends cooling overnight in the fridge for 8 hours or overnight and then piping into pastry cases. Personally, I cooled it in the fridge for about 1-2 hours and then spooned it into the cases and it was fine.
I also experimented with making some meringue (with the leftover egg whites, sugar, corn flour and vinegar) and piping it onto the tarts. I wanted to make something similar to the Sweet and Saucy bakery (click here for the blog). This was the effect I was trying to achieve.
Basically you pipe the meringue onto the tart and then lightly brown it with a blowtorch (thank you Gella for my birthday present!)
I had lots of fun playing around with the blowtorch.
The only thing I was afraid of was the raw-egg factor, but hey, they say that 1 in 20 thousand eggs MAY have a chance of salmonella poisoning.. Those are pretty low odds. And these were pretty delicious tarts!
I really loved this lemon curd – it was deliciously silky smooth. I’ve made lemon curds before but this was the first I had used cream in one (instead of butter) and it really made a difference in the texture and appearance. This one is definitely a keeper!
I’ve also used this lemon curd to make a whipped lemon filling for cakes – post to come.
Hope ya’ll are having a fab weekend!
Mmmm. Miniature desserts. I love the novelty of making desserts smaller, it seems to add about.. 10% extra cute factor.
It’s also useful when you have the kind of dessert that is a little bit messy to cut up and serve up when everyone can just eat their own little version.. No cutting up involved. This is handy when you have that lemon curd which maybe didn’t thicken properly or that cheesecake mix that seems a teensy bit runny (horrible word to use, I know.) Nonetheless these mixes still taste delicious! But they’re just not going to set in a mix. Solution? Stick them in a small ramekin with some crushed biscuits as a base. Easy.
This post is also handy if you have that little bit of extra mixture left over and you’re not sure what to do with it. Stick it in a ramekin, I says.
Today I’m posting about mini cheesecakes and mini lemon tarts – two easy no bake desserts that are great for a dinner party, or any excuse, really…
This tip is not just handy for no-bake desserts though. The ramekin is your friend! Stick excess mix from brownies, cake mix, hell, even cookie dough into a greased ramekin and you’re sure to produce adorable miniature desserts. Other mini-desserts to stick in a ramekin that I love include:
* Apple crumbles (dump in apples, lemon juice, sugar & cinnamon in ramekin, cover with a mixture of oats/flour/butter/brown sugar/extra cinnamon and bake away. serve with cream or a scoop of ice-cream. a great winter warmer!)
* Berry crumbles same principle as above, only with berries
* Miniature pies (any other sweet fruit mixture into ramekin, cover with circle of pasty that fits the ramekin top. bake. this can also be used for savoury miniature pies.)
There are billions (i’m sure) of other ways you can utilise your ramekins, sweet & savoury to make those regular-sized pies and desserts into cute individual servings.
Ok, let’s get to the actual cheesecake and lemon tart. (Here’s one I prepared earlier!… lol.)
Ramekin Lemon tarts are so incredibly easy, it’s criminal.
Spoon about 1-2 tablespoons of crushed biscuit/butter mixture into the bottom of your ramekins.
Then fill ramekins up with lemon curd. This stuff is easy enough to whip up (a quick mix of butter, eggs, lemon juice and sugar). OR if you’re feeling super lazy (don’t worry, I won’t judge), you can buy this stuff in a jar from Coles or Woolies. For the general recipe that I used, click here. I did actually write a super long post with pix on lemon tarts but unfortunately Firefox erased it all, leaving me with a crushing sense of failure… Hopefully i’ll get the motivation to use up another 2-3 hours to rewrite it again sometime soon! For the meantime..
Easy. Delicious. Fun times!
Make this one today! ^^
Next up we have the lemon cheesecakes. This one is marginally more time consuming, but pretty much just as easy. We’re going for the no-bake version in this recipe.
Cheesecake mix is so, so, so easy. It’s basically a mixture of cream cheese (I use Philadelphia), 1 can of condensed milk and lemon juice. Seriously. That’s it!
Most cheesecake recipes tell you to use an electric mixer. Pfft. I just used a wooden spoon and it turned out perfect. (Plus, saved on the washing up.) Anything to save Mother Nature’s precious water resources…. Also anything to avoid washing up!
I only made 1 small variation to the recipe: I added a teensy bit of agar agar (seaweed based thickener, basically a vegan replacement for gelatine) to ensure that it would thicken up, which it did. The exclusively food blog noted that the lemon juice should be enough of a thickener, but I noticed some of the comments noting that their mix did not thicken enough – a problem I’ve had in the past, so I thought add to my chances with the agar agar. But its up to you – it’s all about experimentation. My mix however, did turn out perfectly – it set quite well.
So. Instead of ramekins, I was at a friend’s place in Japan, he did not have ramekins… long story short – we used small tin foil cake tins, which I think are adorable. I don’t think I’ve seen them in Australia before, but hopefully I can find them again! Either way, you can definitely replace the foil tins with the ramekins.
Same as with the lemon tarts, begin with lining your tarts with tasty biscuit mix.
Start pouring in your dreamy-creamy-delicious cream cheese/condensed milk/lemon juice filling.
Continue pouring in all your filling until you have used up all your ramekins/filling…whichever comes first.
Until you’re all done!
Yay! Finished. Now stick them all in the fridge for an hour or two, or until completely set (test it for firmness by giving it a bit of a nudge.)
Obviously nothing is finished without my scientifically acclaimed ‘test bite’.
Yum! Super simple and totally tasty. Give these ones a try today!