Spring Bakes From Mimi

With Spring well and truly here what better way to celebrate with some scrumptious lemony treats to serve in the garden? We have lemon meringue cupcakes, a delicious lemon drizzle and lemon biscuits to enjoy. Thank you Mimi for these delicious recipes, we can't wait to tuck in! 
Mini Lemon Meringue Cupcakes
Makes about 12
You Will Need : Muffin tin containing 12 cupcake cases
Preheat oven to 180 degrees c .....
  • For the cupcakes:
  • 100g butter
  • 100g caster sugar
  • 2 eggs
  • 1 tsp baking powder
  • 100g plain flour
  • 1 lemon, juiced and zested
  • For the topping:
  • 200ml double cream
  • 25g icing sugar
  • 150g lemon curd
  • 12 mini meringues (bought or made!)
  1. Firstly combine butter, eggs, caster sugar, flour, lemon juice and zest and baking powder... mix in a food processor until smooth.
  2. Divide equally between the 12 cupcake cases and cook in oven for 16-18 mins until golden and springy... remove from oven and cool.
  3. Whip the cream until fairly stiff then add the icing sugar...
  4. To assemble:- cut a thin layer from the top of each cupcake and spread about a teaspoon full of cream onto each one then top with a small amount of lemon curd and finish off with a mini meringue and lastly a drizzle of lemon curd if desired...
The Ultimate Lemon Cake
Serves 12
You Will Need: 2 x 8” greased and lined cake tins
  • 2 lemons
  • 275g caster sugar
  • 275g SR flour
  • 275g butter or margarine
  • 4 eggs
  • 2 tsp baking powder
For the icing:
  • 50g butter
  • 200g icing sugar
  • 250g full fat mascarpone
For the lemon glaze:
  • 175g icing sugar
  • About 2 tbsp lemon juice
  1. Preheat oven to 180 degrees c ...
  2. Place lemons in a saucepan filled with water and bring to the boil then simmer for 20 mins until soft. Drain and cut in half and remove and pips. Leave to cool then blitz in a food processor until thick and pulpy.
  3. Combine all the cake ingredients in a food processor and mix until smooth. Add in half of the lemon pulp then divide between the two tins and cook for about 18-20 mins until golden and well risen. Remove from the oven and tip out of tins into a wire tray to cool.
  4. Meanwhile make the icing by combining the icing sugar and butter. Then add the mascarpone and slowly blend until only just combined. Do not whisk vigorously as it will go runny! Stir through the remaining lemon pulp. If this is too runny just add a little more icing sugar.
  5. To make the lemon glaze just add enough lemon juice to the 175g icing sugar to make a runny, pourable mixture...
  6. Once the cakes are cool slice each sponge in half. Then place one sponge on a plate and spread some of the lemon icing over it, top with the next piece of sponge and spread a bit more icing on it, top with the next sponge, add icing then finally top with the final sponge and drizzle over the lemon glaze.
Simple Teatime Lemon Biscuits 🍋
  • 175g plain flour
  • 100g soft butter
  • Zest of 1 lemon
  • 50g caster sugar
  1. Preheat oven to 180 degrees c ...
  2. Combine flour and zest in a bowl then slowly rub in the butter and sugar and bring mixture together to form a stiff dough...
  3. Roll dough out on a floured surface to about 5mm thickness then cut into shapes of your choice... I like to use a heart and a flower shaped cutter myself!
  4. Place on a lined baking tray and cook for 6-10 mins until golden.
  5. Cool on a tray then serve with a nice cup of tea ☕️🍋 

Thank You Mimi xxxx