Lemon lava cakes are a soft little sponge cake oozing with a zingy, molten hot lemon curd. They’re incredibly easy to make for such a decadent dessert. Molten lemon curd erupts when you cut into them, marrying the tender sponge cake with the curd.
Jen has the most fantastic lemon tree that just keeps producing fruit all year round, so we’re constantly looking for new recipes to use the lemons.
We never tire of lemon desserts and this winning little recipe is firmly in our repertoire. They’re a lemon lovers dream! Those that haven’t had this gorgeous dessert before, always ooh, and ahh, when they cut into it. Winner!
The lemon curd is seriously easy to make with the only watchpoint being not to boil it. However, if you’re short on time a good store bought curd will do the trick.
don’t have a piping bag
No problem. Simply put the cold curd into a plastic bag, twist the end of the bag and snip a wee cut at the corner of the bag and pipe away. Too easy!
You can make these little beauties the day before and bake them when you’re ready. Too easy!
Watch How To Make Lemon Lava Cakes
PLEASE SCROLL TO THE BOTTOM FOR LEMON LAVA CAKES RECIPE
Check out some more winning lemon dessert recipes
click on the link for the recipe…..Easy Crustless Lemon Tart
click on the link for the recipe…..Italian Lemon Mascarpone Tart
click on the link for the recipe…..Lemon Curd and Almond Rolled Pavlova.
click on the link for the recipe…..Italian Lemon, Almond and White Chocolate Cake – Gluten Free
click on the link for the recipe…..Edna’s Lemon Curd Cake
click on the link for the recipe…..Lemon Curd and Almond Butter Cake
What’s your go-to lemon dessert? We would love to hear from you in the comments below when you make these delicious lemon lava cakes.
Lemon Lava Cakes
Lemon lava cakes will have your guests oohing, and aahing when they cut into it and the molten lemon curd oozes out. Use store bought lemon curd for an even quicker result.
- juice of 3 lemons (about 110 mls - 3 3/4 fl ounces)
- 200g (7 ounces) caster sugar
- 2 whole large eggs, lightly whisked
- a pinch of salt
- 50g (1 3/4 ounces) cold unsalted butter, cubed
- 100g (3 1/2 ounces) soft unsalted butter, plus extra to grease the ramekins
- 80g (3 ounces) caster sugar, plus 1 tablespoon to dust the ramekins
- 2 whole large eggs
- 2 tablespoons whole milk
- zest of 3 lemons
- 100g (3 1/2 ounces) plain (all purpose) flour
lemon curd - make this first
- place lemon juice, sugar, eggs and salt in a medium saucepan on gentle heat
- whisk continuously for 5-8 minutes until mixture thickens - make sure you don't let it boil or the mixture will split
- whisk in butter and remove from heat once the butter has melted
- pour into a wide bowl to cool and place in the fridge
- when cool, put curd into a piping bag and keep refrigerated until ready to use
- preheat oven to 200c (390f) on bake, not fan
- lightly butter ramekins and dust with the extra sugar
- in a bowl beat the butter and sugar till fluffy
- gradually add the beaten eggs, then add the milk and zest
- sift in the flour and mix to incorporate well
- divide the batter between the 6 ramekins until just over half full
- take the piping bag (or plastic bag with the end snipped) and insert the tip of the nozzle into the middle of the mixture and pipe till the ramekin is two thirds full
- place ramekins on a baking tray and bake for 15-20 minutes, or until tops are golden and spring back when touched
- immediately run a knife around the edges of the cakes before turning them out onto plates
- serve and enjoy!
- leftover curd is delicious swirled through some yoghurt or smothered on toast
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g