With an exploding centre, these lemon lava cakes really are spectacle! Found this recipe by Rachel Khoo. With lightly crisped edges and oh-so oozy delicious lemony centre, you can make your own lemon curd. I am too lazy to make and opt for the shop bought lemon curd !
Ingredients:
- 4 ramekins, buttered and dust with caster sugar
- 100g butter, softened
- 80g caster sugar, plus 1 tbsp to dust the ramekins
- 2 eggs
- 2 tbsp whole milk
- zest of 3 unwaxed lemons
- 100g plain flour
- 6 tbsp of lemon curd
Method:
Beat the butter and sugar until fluffy. Lightly beat the eggs and gradually add them to the mix, beating all the time, followed by the milk and lemon zest. Sift the flour into the mix and incorporate well.
Divide the cake batter between the ramekins until just over half full.
Take the pipping or food bag and snip off the corner. Insert the tip into the centre of each batter-filled ramekin. pipe the curd into each one until the ramekins are two-thirds full. Place on a baking tray .
Bake for 15-20 minutes, or until the tops are golden and spring back when touched.
Immediately run a knife around the edges of the cakes before turning out from the ramekins on to a serving plates. Serve straight away.
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