Easy No-Bake Lemon Cheesecake

This is my favourite cheesecake recipe which was kindly given to me by my high-school friend, Antonia. The filling has a silky texture with a delicious punch of lemon, and sets without needing gelatin. It’s a perfect no-stress summer dessert as you can make it the night before and leave it to set without a second thought.

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Ingredients (serves 8-10)
Juice and rind of 1 large lemon
400ml condensed milk
250g cream cheese, softened
300ml thickened cream
1 x 250g packet Arnott’s Granita biscuits (or equivalent)
75g butter, melted

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Method
Grease and line a 25cm round springform tin.

Crush the biscuits in a food processor and add the melted butter. Use the crumb mixture to line the bottom and part way up the sides of the prepared tin, pressing it in firmly with the bottom of a glass to ensure it is even.

In a large bowl, beat the cream cheese and condensed milk until smooth.

In a separate bowl, beat the cream until it is very thick but not fully whipped.

Gently combine the cream into the cream cheese mixture and stir until just combined. Add in the lemon rind and gradually add the juice (to taste).

Pour into the crumb lined tin. Cover the top with foil and secure with a rubber band.

Refrigerate overnight or until set (at least 7 hours).

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Recipe from Antonia

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Lemon & Raspberry Muffins

I love Nigella recipes because they’re consistently quick, easy and delicious. These muffins are no exception, taking under 40 minutes from start to finish. The recipe is also incredibly flexible – you can use fresh or frozen raspberries (or any other fruit for that matter) or try switching the lemon for another citrus fruit of your choice. Happy baking!

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Ingredients (makes 12)
60g butter
200g plain flour
2 teaspoon baking powder
½ teaspoon bicarb soda
150g caster sugar
Juice and z est of 1 lemon
Milk (approx. 120ml)
1 large egg
150g raspberries

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Method

Preheat the oven to 200ºC. Line a muffin tin with 12 patty pans.

Melt the butter in a medium bowl and set aside to cool.

In a large bowl, combine the flour, baking powder, bicarb, sugar and lemon zest.

Pour the lemon juice into a large measuring jug and add milk until it comes to 200ml (don’t worry about it curdling). Add the milk mixture to the melted butter and then beat in the egg.

Combine the wet ingredients with the dry ingredients until just combined (don’t overmix it as your muffins will be tough). Gently stir through the raspberries.

Spoon the batter into the patty pans and bake for 25 minutes or until the muffins spring back when touched. Enjoy!

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Recipe adapted from Nigella’s ‘Lemon-Raspberry Muffins’ in How to Be a Domestic Goddess.

Mini Lemon Meringue Pies

These adorable mini lemon meringue pies make entertaining simple. I use bought miniature pastry cases, filled them with the simplest ever homemade lemon curd and topped them with a dollop of meringue – delicious! The best part is, the recipe makes more lemon curd than is required for the pies so you will have plenty to use in cakes, on scones, to give as a gift, or to eat with a spoon (no shame!)

Note: for best results, make the lemon curd the day ahead

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Ingredients (makes 32 mini pies)
For the lemon curd
1 cup white sugar
3 eggs
1 cup fresh lemon juice (approx. 4-5 lemons)
zest of 2 lemons
½ cup butter, melted

30 x 5cm tart shells (I use the Baylies Epicurean Delights brand)
2 egg whites
½ cup caster sugar

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To make the curd,whisk together the sugar and eggs in a large microwave safe bowl until thoroughly combined. Whisk in lemon juice, zest and melted butter.

Cook in the microwave on full power for 50 second intervals, whisking after each interval. You will know your lemon curd is ready when it coats the back of a metal spoon (approximately 3-5 50 second intervals).

Pour into a sterile jar or container and allow to cool to room temperature before covering it with a lid and storing it in the refrigerator.

To assemble the pies, preheat oven 200°C (180°C fan-forced).

Place egg whites in a large bowl and beat with an electric mixer until soft peaks form. Gradually add the sugar, beating until it dissolved between additions. Spoon meringue into a piping bag with a large star tip nozzle.

Place pastry cases onto a baking tray and carefully fill each with lemon curd. Pipe stars of meringue onto each pie.

Bake in the oven for 8-10 minutes or until the meringue is lightly browned.

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Lemon curd recipe adapted from My Baking Addiction and meringue recipe from 9 Honey Kitchen.

 

Passionfruit Slice

Passionfruit is one of my favourite fruits – I love its intense tangy flavour which, to me, tastes like summer. It should come as no surprise then, that I love this slice which pairs passionfruit with lemon in a creamy cheesecake-like layer on top of a chewy coconut-ty base – delicious! I also love it because it’s so quick and easy to make, perfect for whipping up quickly the night before a morning tea at work.

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It smells so good that Bailey wouldn’t leave it alone! 

Ingredients (makes 24 pieces)
1 cup self-raising flour
1 cup desiccated coconut
½ cup caster sugar
100g butter, melted
395g can condensed milk
½ cup fresh lemon juice
4 tablespoons passionfruit pulp

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Method
Preheat oven to 180°C. Line a 16 x 26cm pan with non-stick baking paper, allowing it to hang over the sides.

Combine the flour, coconut, sugar and butter in a large bowl. Use your hands to bring it together into a dough. Using a metal spoon, press dough into the base of the prepared pan.

Bake for 12 minutes or until lightly golden. Set aside to cool.

Reduce oven temperature to 150°C. Whisk together condensed milk, lemon juice and passionfruit pulp in a large bowl until well-combined. Pour onto the cooled base and spread evenly.

Bake for 15 minutes or until just firm. Set aside to cool completely before cutting into squares. Enjoy!

thumb_IMG_0282_1024Adapted from Passionfruit Slice on Taste.com.au

 

Easter Reblog: Figolli (Maltese Easter Biscuits)

These rich buttery biscuits with a chewy almond-citrus filling are my favourite Easter treat. Topped with a simple icing and a mini egg, they are gorgeous to give as gifts, or to eat yourself. They also give some relief from the chocolate-laden treats so abundant at Easter time. Happy baking!! xx

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Ingredients
Pastry
400g plain flour, sifted
175g caster sugar
200g butter
2 egg yolks
Grated rind of ½ a lemon

Filling
300g icing sugar, icing
300g ground almonds
2 egg whites
Grated rind of 1 lemon
2-2½ teaspoons orange blossom water

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Method
In a food processor, blitz flour, sugar & butter until it resembles fine breadcrumbs.

Add egg yolks, lemon zest & sufficient cold water to bring together. Knead gently to form a smooth ball and then cover in cling film and refrigerate for 20mins.

Meanwhile, add the lemon zest, orange blossom water, egg whites & sugar to the ground almonds. Mix until combined.

Preheat oven to 180°C or 160°C fan-forced.

Roll pastry out to a 2-3mm thickness on a lightly floured surface. Cut out 2 of each shape (we used round & oval shaped cutters of varying sizes).

Spread almond paste on one half and lay matching shapes on top, pressing the edges together.

Bake for approximately 20 mins or until golden brown.

Allow to cool before decorating with glacé icing & mini easter eggs or speckled eggs.

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Adapted from ‘The Food and Cookery of Malta’ (1999)

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Tangy Lemon Tart

Since moving to Adelaide, I’ve been lucky enough to have access to an abundance of homegrown lemons. In our rental house in 2013, our lemon tree provided perfect fruit almost all year round, and my Aunt & Uncle also grow outstanding citrus and always seem to have plenty to give away. This has meant lots of experimentation with lemon desserts and this one has to be one of my most popular! This tart has a strong, slightly tart lemon flavour and  gorgeously short, melt-in-your-mouth pastry. Serve dusted with icing sugar and with thickened cream or ice cream for a perfect dinner party dessert.

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Ingredients (Serves 12)
Pastry
2 cups plain flour
½ cup icing sugar, sifted
180g cold unsalted butter, chopped
1 egg, lightly beaten

Filling
5 eggs
3 egg yolks
150g caster sugar
200ml freshly squeezed lemon juice, strained
100ml freshly squeezed orange juice, strained
250ml pouring cream

Icing sugar, to dust
Double cream or vanilla ice cream, to serve

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Method
To make the pastry, process the flour, icing sugar & butter in a food processor until the mixture resembles breadcrumbs. Add the egg and process until the mix just comes together. Form the pastry into a disc, wrap in glad wrap and refrigerate for at least 2 hours.

Preheat oven to 180°C (160°C fan-forced). Spray a 27cm tart pan with a removable base with cooking oil. Roll out pastry on a lightly floured surface until 4mm thick and use to line the prepared pan. Trim the edge, then line with baking paper and fill with pastry weights (or dried rice). Bake for 15mins then remove weights and paper and cook for a further 5mins until golden. Set aside.

Reduce oven to 150°C.

To make lemon filling, place eggs, yolks & sugar into a bowl and stir until just combined (try to avoid creating bubbles). Gently stir in lemon and orange juices. Pour cream into a small saucepan and bring almost to the boil, then stir it into egg mixture. Using a fine sieve, strain lemon filling into a jug. Place tart shell onto an oven tray and pour in the filling.

Bake for 15mins, then carefully rotate to ensure even cooking. Bake for a further 10mins or until just set. To check, gently shake the tart; it should be slightly wobbly in the centre.

Cool the tart to room temperature, then dust with icing sugar and serve with double cream or ice cream.

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Adapted from Matt Moran’s Lemon Tart featured in MasterChef Magazine – Issue 3, July 2010.

Key Lime Pie

Happy Pi Day everyone! And what an exciting one it is (3.14.15).
This pie is perfectly seasonal – being both a pie (for Pi day) and a fabulous shade of green which is appropriate for St. Patrick’s Day next week 🙂
It’s also very easy to make and a delicious way to take advantage of the abundance of limes we are lucky to have at this time of the year.

Ingredients (serves 8-10)
135g digestive biscuits, finely crushed
60g caster sugar
75g butter, softened
1x 400g can sweetened condensed milk
125ml fresh lime juice
2 teaspoons grated lime zest
2 eggs, separated
Green food colouring (optional)
300ml thickened cream

Method
Preheat oven to 170°C. In a shallow 20-23cm pie dish, press combined biscuit crumbs, sugar & butter into the base and up this sides, making a small rim.

In a medium bowl, whisk condensed milk with lime juice, zest and egg yolks until the mixture thickens. Add 1-2 drops of green food colouring.

In a small bowl with electric mixer on full power, beat egg whites to stiff peaks. Gently fold into lime mixture.

Pour lime filling into the biscuit crust and smooth the top.

Bake the pie for 15-20 mins or until lime filling is just firm.

Cool pie in this dish and then refrigerate until chilled, approximately 3 hours.

Whip cream in a small bowl until stiff peaks form. Pipe a border of cream around the edge of the pie and top with h lime wedges if desired. Enjoy!

Adapted from Mary Berry’s ‘Key lime Pie’ in Step By Step Desserts and Confections.