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These Lemon Lava Cakes by this week’s Monday Muse Rachel Khoo are pure sunshine!
INGREDIENTS
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
INSTRUCTIONS
Please visit thefoodscape.com for full instructions.
