square cooked sponge (frozen)
500g Barker’s Professional Lemon Curd
to coat coconut
200g whipped cream
Cut the frozen sponge into even squares.
Mix together 300g of Barker’s Professional Lemon Curd and water until smooth.
Using a fork, roll the sponge squares in the curd mixture to coat all over. Then roll in coconut.
Place the lamingtons in the chiller for approximately 30 minutes to set.
Whisk together 200g of Barker’s Professional Lemon Curd and whipped cream until smooth.
Make a diagonal cut halfway into the lamingtons. Fill with a quantity of Barker’s Professional Lemon Curd and the lemon cream mixture.