Easy because, I admit it, I bought the individual sponge cakes.
But the lemon filling is easy to make too.
All you need is:
1/3 cup cornstarch
pinch of salt
3/4 cup sugar
2 cups cold water
2 egg yolks, beaten
1/4 cup butter
1 lemon, zested and juiced
icing sugar to serve
Combine sugar, cornstarch and salt together in a saucepan, stir in water. Bring to boil over medium heat stirring constantly. Reduce heat and cook 3 more minutes, keep stirring. Remove from heat. Stir a small amount of cooked mixture into beaten egg yolks. Add egg mixture to remaining cooked mixture in saucepan. Return to heat and bring to boil over medium heat stirring constantly. Remove from heat. Stir in butter, lemon juice and zest.
Fill your little sponge cake cups with lemon filling and dust with icing sugar. Easy Peasy!
The lemon filling recipe was taken from the Five Roses cookbook for lemon meringue pie. I did make a small pie because I only made 6 little sponge cakes, I had filling left and I had the egg whites, so what the heck! You could probably fill about 18 lemon sponge cakes if you weren't going to make pie.
I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!