Lemon Lamington

Ingredients

• Square cooked sponge (frozen)

• 500g Barker’s Professional Lemon Curd

• 300g water

• Coconut to coat

• 200g whipped cream

Method

1. Cut the frozen sponge into even squares.

2. Mix together 200g of Barker’s Professional Lemon Curd and 300g of water until smooth.

3. Using a fork, roll the sponge squares in the curd mixture to coat all over. Then roll in coconut.

4. Place the lamingtons in the chiller for approximately 30 minuets to set.

5. Whisk together 200g of Barker’s Professional Lemon Curd and 200g whipped cream until smooth.

6. Make a diagonal cut halfway into the lamingtons. Fill with a quantity of Barker’s Professional Lemon Curd and the lemon cream mixture.

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