Lemon Lava Cakes

Lemon Lava Cakes
Lemon Lava Cakes

Without further ado, let’s get on with the recipe. This recipe serves 2. Here’s what you need:

For the Lemon Curd ‘Lava’:

Juice of 1 & 1/2 lemon
Caster Sugar – 100 g
Egg – 1

A pinch of salt
Unsalted Butter – 20 g, cold and cubed
For the Lemon Sponge:

Unsalted Butter – 50 g, room temperature + extra for greasing
Sugar – 40 g + extra for dusting ramekins
Egg – 1

Greek Yogurt – 1 tbsp
Zest of 1 & 1/2 lemon
All Purpose Flour – 50 g
Vanilla Extract – 1/2 tsp
Icing Sugar – 2 tbsp
Here’s how you make these gorgeous, golden Lemon Lava Cakes:

For the Lemon Curd: Place the lemon juice, sugar, egg and salt in a bowl placed over a pot of simmering water. Make sure the water does not touch the base of the bowl. Gently stir the mixture continuously for 5-8 minutes until it is thick and glossy. Immediately strain the Lemon Curd and whisk in the unsalted butter, one cube at a time, ensuring that the butter has completely melted into the curd before the next addition. Cover and set aside to cool for 30 minutes. Then pour the Lemon Curd into a piping bag and refrigerate until using.

For the Lemon Sponge: Beat butter and sugar until light and fluffy. Lightly beat the egg and pour it into the batter while simultaneously mixing. Add in the lemon zest, Greek yogurt and vanilla extract. Sift the flour into the batter and beat until just mixed through.

Recipe Source: Lemon Lava Cakes

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