Sweet lemon bake

Sweet lemon bake

These are an alternative to the lemon tart. Leaves out having to make pastry. You could serve with the super almond cookies.
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Servings 2


  • 2 eggs free range
  • 1 lemon zest and juice
  • 125 g dextrose/glucose powder
  • 30 ml coconut cream or almond milk


  • Pre heat the oven to 170 fan, 190 electric or Gas 5.
  • In a jug, whisk everything together.
  • Boil the kettle. In a deep baking tray place 2 ramekins. Into the baking tray, pour in the boiling water so that it comes up about halfway up to the outside of the ramekins.
  • Pour the mixture into the two ramekins.
  • Carefully place in the oven and bake for about 1 hour or until set with a slight wobble.
  • Remove the ramekins and allow to cool. I think they're nicer chilled, but room temperature is good too.


Here is the link for the super almond cookies

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