Lemon and Orange cream filling

Lemon and Orange cream filling

Lemon cream filling
Print Recipe
Servings Prep Time
12 people 15 min
Cook Time Passive Time
10 min 20 min
Servings Prep Time
12 people 15 min
Cook Time Passive Time
10 min 20 min
Lemon cream filling
Print Recipe
Servings Prep Time
12 people 15 min
Cook Time Passive Time
10 min 20 min
Servings Prep Time
12 people 15 min
Cook Time Passive Time
10 min 20 min
Ingredients
Servings: people
Instructions
  1. In a saucepan over medium heat mix the caster sugar, flour, orange juice, orange zest, lemon juice and the egg.
  2. Cook until thickened. Remove from heat and let cool completely
  3. when cool fold in the whipped cream.
  4. Makes enough to fill one 2 layer 23cm round layer cake
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Lemon drizzle muffins

Lemon drizzle muffins in ellesmere port

Lemon drizzle muffins

Lemon drizzle muffins in ellesmere port
Lemon drizzle muffins
Print Recipe
Lemon drizzle muffins
Servings Prep Time
12 muffins 15 min
Cook Time
20 min
Servings Prep Time
12 muffins 15 min
Cook Time
20 min
Lemon drizzle muffins in ellesmere port
Lemon drizzle muffins
Print Recipe
Lemon drizzle muffins
Servings Prep Time
12 muffins 15 min
Cook Time
20 min
Servings Prep Time
12 muffins 15 min
Cook Time
20 min
Ingredients
sponge
Lemon drizzle
Servings: muffins
Instructions
  1. Line a 12 cup muffin tin with paper cases.
  2. In a large bowl, combine the first six ingredients.
  3. In another bowl, beat the egg, yoghurt, butter and lemon juice. Stir into dry ingredients just until moistened. Take care not to overmix.
  4. Fill muffin cases 2/3 full. Bake at 200 C / Gas 6 for 20-24 minutes or until a skewer comes out clean.
  5. Cool for 5 minutes; leave muffins in tin. Using a skewer, poke 6-8 holes in each muffin.
  6. In a saucepan, combine the lemon drizzle ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.
  7. For an added extra take 500ml of double cream and grate a lemon zest into it, wip it up and pipe onto muffins, decorate with slice of lemon
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