Lemon curd lamingtons
makes 32
These lamingtons are great served with a fresh fruit salad for dessert or as a special treat for afternoon tea. They use bought trifle sponge and are a good project for junior chefs.
Lamingtons
| ¼ cup | Lemon juice |
| 1 ½ cups | Water |
| 1 packet | Lemon jelly crystals, 85g (Main) |
| 500 g | Trifle sponge (Main) |
Garnish
| 1 cup | Desiccated coconut |
| 1 cup | Cream |
| ½ cup | Lemon curd |
Directions
- To prepare the jelly, combine the lemon juice and water in a saucepan. Boil for 2 minutes. Place the jelly crystals in a bowl. Stir the boiling mixture into the jelly crystals. Cool and refrigerate until it has reached an egg-white consistency — about 1.5 hours.
- Trim any brown edges from the sponge. Cut the sponge into 4cm x 4cm cubes. Dip each side into the jelly to coat. Gently roll in the desiccated coconut. Refrigerate to set, about 15 minutes.
- Meanwhile, pour the cream into a bowl. Place the bowl on a dry tea towel to prevent it slipping. Whip the cream, until thick.
- To serve, cut the lamingtons in half — preferably with a fine breadknife — almost through to the other side. Fill with a heaped tablespoon of whipped cream and a small teaspoon of lemon curd.