Craving an XXL lemon fix? Here’s your dessert!

Suffering from the winter blues? We don't blame you — temperatures continue to struggle and spring still seems a long way off. For a quick pick-me-up, we recommend heading to the kitchen and making some of our delicious Mini Lemon Cakes. One bite will send your thoughts to a warmer place and hopefully have you dreaming of the summer. So what are you waiting for — add some sunshine to your plate!

You'll need:

  • 3 lemons
  • 9 oz sugar
  • 2½ oz butter
  • 3 eggs
  • 4 oz melted white chocolate
  • 4 oz melted butter
  • 3¼ oz flour
  • 2 oz icing sugar
  • 4 egg yolks
  • 4 eggs
  • 1 tsp lemon zest

Here's how:

  1. First squeeze the lemons over a pot and stir in the sugar, butter, and eggs using a whisk while the heat is on. Keep stirring until the lemon juice thickens to a creamy consistency. Take the pot off the heat.
  2. Now use an electric whisk to stir the chocolate with the melted butter, flour, icing sugar, egg yolk, and the rest of the eggs in a bowl. You should create a smooth batter mixture.
  3. Next, add the the lemon cream mixture from the pot to the batter and grate lemon on top. Now carefully stir everything one more time with the electric whisk.
  4. For the next step, spoon the lemon batter into a greased muffin pan. Don't fill the molds right to the top though, as the cakes will rise in the oven.
  5. Bake your bite-sized delights in a convection oven set to 320°F for 14 minutes.

Serving tip: Place the cooled cakes on a dessert plate and decorate them with whipped cream, some mint leaves, and fresh berries.

Does tasting our wonderful Mini Lemon Cakes have you thinking of a balmy tropical island somewhere in the Caribbean? If not, we at least hope they'll get you in the mood for better weather ahead!

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Also hefty