Mini Lemon Curd Cakes
These Mini Lemon Curd Cakes are a delicious little slimming friendly treat whether you’re counting calories or following a plan like Weight Watchers.
Also in these categories:
NutritionPer Serving
- Calories24
- Carbs2g
- Protein2g
- Fat1g
- Saturates0.2g
- Sugars0.2g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
These Mini Lemon Curd Cakes are the perfect indulgent snack and look fantastic on a buffet table as well. They’re slimming friendly (but you’d never guess!) and great if you’re counting calories or following a plan like Weight Watchers.
We’ve used a whisked, fatless sponge for these Mini Lemon Curd Cakes which really helps to cut down on the calories.
We’ve also used quark in the lemon curd and to make the gorgeous, creamy topping, so that you can enjoy these sweet treats without worrying about going over your calories or going off plan!
Serve alongside other canapes on a buffet table or with a cup of coffee for a tasty snack!
What diets are these Mini Lemon Curd Cakes suitable for?
This Mini Lemon Curd Cakes recipe is suitable for vegetarian diets.
It can be made gluten free as long as you swap out the following ingredients for gluten free versions;
- Self raising flour
This recipe can also be made dairy free by swapping out the following ingredients for dairy free alternatives;
- Quark
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Mini Lemon Curd Cakes?
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You’ll need some disposable piping bags.
You also need a small star nozzle.
How many calories are in this Mini Lemon Curd Cakes recipe?
There are 24 calories per portion in these Mini Lemon Curd Cakes, which means it falls into our Everyday Light category.
This Mini Lemon Curd Cakes recipe is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Pre heat the oven to 180°C.
Step 2
Spray a 24 cup silicone muffin tray with a little low calorie cooking spray.
Step 3
Put the eggs and granulated sweetener into a clean bowl and whisk until the ‘ribbon stage’ is reached. This is when the mixture has thickened so that when you lift the whisk out it leaves a trail on the surface for a couple of seconds. You should probably use an electric whisk for this!
Step 4
Fold in the sifted flour and 1 tsp of vanilla extract.
Step 5
Divide the sponge mix equally between the 24 cups. You should get around ½ a tbsp of the batter in each muffin cup.
Step 6
Bake for 7-8 minutes, until the sponges are a light golden colour. Remove from the oven and allow to cool.
Step 7
Using a small knife or a small melon baller, remove a small ball from the the middle of each cake.
Step 8
Spoon ½ tsp of lemon Curd into the wells in the centre of each cake.
Step 9
Add the sweetened quark to a bowl and stir in the remaining 1/2 tsp of vanilla extract. Pour into a piping bag fitted with a small star nozzle and pipe a small swirl over the top of each cake to cover the lemon curd.
Step 10
Dust with a little cocoa powder or drinking chocolate if you want or sprinkle with a crushed up Flake.
to make the lemon curd
Step 1
You can make this lemon curd in advance and keep it in the fridge for about 5 days.
Step 2
Place the grated lemon rind and sweetener into a bowl In another bowl, whisk the lemon juice and eggs together, then pour the mixture over the sweetener.
Step 3
Place the bowl over a pan of barely simmering water, stirring frequently until thickened (takes 5-8 mins).
Step 4
Allow to cool slightly and then mix in the quark/fromage frais, whisking until smooth.
Step 5
Allow to cool, before storing in the fridge.
What could I serve with these Mini Lemon Curd Cakes?
These Mini Lemon Curd Cakes work fantastically as part of a buffet spread alongside the following recipes;
How do you know when these Mini Lemon Curd Cakes are cooked?
You should bake your Mini Lemon Curd Cakes for around 7 – 8 minutes or until the sponges are a light golden colour and an inserted skewer comes out clean.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep these Mini Lemon Curd Cakes in the fridge?
You can keep these Mini Lemon Curd Cakes in a container with a lid in the fridge. They should last for approximately 3 days or so.
Can I freeze these Mini Lemon Curd Cakes?
No, we don’t recommend freezing this recipe.
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Mini Lemon Curd Cakes
These Mini Lemon Curd Cakes are a delicious little slimming friendly treat whether you’re counting calories or following a plan like Weight Watchers.
-
Prep Time
15 MINS
-
Cook Time
8 MINS
- KCals 24
- Carbs 2G
Instructions
- Pre heat the oven to 180°C.
- Spray a 24 cup silicone muffin tray with a little low calorie cooking spray.
- Put the eggs and granulated sweetener into a clean bowl and whisk until the 'ribbon stage' is reached. This is when the mixture has thickened so that when you lift the whisk out it leaves a trail on the surface for a couple of seconds. You should probably use an electric whisk for this!
- Fold in the sifted flour and 1 tsp of vanilla extract.
- Divide the sponge mix equally between the 24 cups. You should get around ½ a tbsp of the batter in each muffin cup.
- Bake for 7-8 minutes, until the sponges are a light golden colour. Remove from the oven and allow to cool.
- Using a small knife or a small melon baller, remove a small ball from the the middle of each cake.
- Spoon ½ tsp of lemon curd into the wells in the centre of each cake.
- Add the sweetened quark to a bowl and stir in the remaining 1/2 tsp of vanilla extract. Pour into a piping bag fitted with a small star nozzle and pipe a small swirl over the top of each cake to cover the lemon curd.
- Dust with a little cocoa powder or drinking chocolate if you want or sprinkle with a crushed up Flake.
To make the lemon curd
- You can make this lemon curd in advance and keep it in the fridge for about 5 days
- Place the grated lemon rind and sweetener into a bowl In another bowl, whisk the lemon juice and eggs together, then pour the mixture over the sweetener
- Place the bowl over a pan of barely simmering water, stirring frequently until thickened (takes 5-8 mins)
- Allow to cool slightly, and then mix in the quark/fromage frais, whisking until smooth
- Allow to cool, before storing in the fridge
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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16 comments
See what others have to say
M McleanSunday 15th March 2020
Is this and the chocolate brownie recipe in your two cook books ? Thanks
Holly LevellWednesday 13th May 2020
Hello, our Chocolate Brownie recipe and Mini Lemon Curd Cakes are website recipes only. Make sure you look at the Sweet Treats section of our website for more inspiration!
KaliWednesday 19th June 2019
What happens to the other 1/2 tsp of vanilla extract? Does it go into the sweetened Quark? Cheers.
Holly LevellThursday 14th May 2020
Hi Kali, sorry for the confusion we have now tweaked the method of this recipe. You are correct add the extra 1/2 tsp of vanilla extract to the quark thanks for your message!
SandyThursday 7th March 2019
Hi, as I live in Greece at the moment, quark is unavailable! Could I use Greek yogurt instead?
KinSaturday 12th May 2018
Hi please could you confirm if quark is used in the cake mixture or whether it’s only for the lemon curd?
Also, can Fromage Frais be used instead of quark? If so would I use the same quantity as quark?
Thanks
Cathy RandsWednesday 15th November 2017
Hi, could you tell me how much longer you would have to cook them if you made 12 full size instead of the 24 mini cakes
Thanks
Cathy
Linda RobertsSaturday 28th October 2017
Quark is in the list for the sponge and curd so when do you add it to the sponge
Jacqui shieldsSaturday 21st October 2017
Your recipient state where you add the 130h of what for the cake
Emma HughesMonday 9th January 2017
If I were to use coconut flour, what would the changes in quantity be? Thank you ????
Michelle HolmesMonday 17th October 2016
When do you put the quark into the sponge mixture?
LucyTuesday 11th October 2016
Sorry not use to new phone and predictive text that was suppose to say sw website x
barbaraTuesday 11th October 2016
Do you use sukrin flour amounts the same as normal flour
barbaraTuesday 11th October 2016
Do you use the same amount of sukrin flour as normal
SuzanneFriday 7th October 2016
I can’t find sukrin anywhere, where do you buy it?
KR
Suzanne
KayTuesday 11th October 2016
sukrin.co.uk 🙂
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