• Iris Windsor

Lemon Curd Teacake

Sometimes, particularly in this weather, we are looking for something sweet. Deserts usually need to be planned for but most cooks would probably have most of these ingredients on hand. This one was really delicious. I used limes instead of lemons but oranges (with a dash of Orange Liqueur) would be a nice change also.

It was very quick to make

Lemon Curd Teacake

Ingredients -


2 cups SR flour,

125g butter (add a little more if needed),

1 cup sugar,

2 eggs -

Place all ingredients into a large bowl & beat with electric mixer.

Lemon Curd


3/4 cup lemon juice, (lime or orange also works)

125g butter,

1 cup sugar,

2 eggs -

Place all ingredients into a saucepan and whisk over medium heat until the mixture begins to boil & thickens slightly.

Careful, if you really boil it, it will curdle

Method -

Grease & line a round springform cake pan.

Preheat oven to 180C

Spread half of the cake mixture over the bottom of the pan.

Pour lemon curd over cake mixture.

Sprinkle dollops of the remaining cake mixture over top of lemon curd.

Bake 30 minutes or until cake mixture is cooked through.

Sprinkle with icing sugar and serve warm with dollop cream & ice-cream.

A few things to note -

The cake mixture will be really thick, almost like cookie dough.

Just press it lightly over the base of your tin with the back of a spoon.

The lemon curd will be quite runny, and that's okay - it will seep into the cake when cooking.

Also I only beat the cake mixture for a few minutes then mixed lightly with a wooden spoon as it is quite messy with beaters.

I used a large 23cm springform tart tin for mine. You could, however, go up a size if you needed more slices as it is quite thick and very rich.

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