Mini Lemon Curd Cakes

  • 15MINS
  • 8MINS
  • 24KCAL

These Mini Lemon Curd Cakes are a delicious little slimming friendly treat whether you’re counting calories or following a plan like Weight Watchers.

Easy Peasy Mini Lemon Curd Cakes pinchofnom.com
4

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.

How Weight Watchers friendly is this Mini Lemon Curd Cakes recipe?

  • You need to count 1 Point per portion of this Mini Lemon Curd Cakes recipe if you’re on WW Green.
  • You need to count 1 Point per portion of this Mini Lemon Curd Cakes recipe if you’re on WW Blue.
  • You need to count 1 Point per portion of this Mini Lemon Curd Cakes recipe if you’re on WW Purple.

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;

Mini Victoria Sponge Cakes pinchofnom.com
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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
WW Points
  • 1 Green
  • 1 Blue
  • 1 Purple

Ingredients

  • 50 g self raising flour sifted
  • 2 eggs
  • 4 tbsp granulated sweetener
  • tsp vanilla extract
  • 130 g quark sweetened to taste with a little sweetener or sugar free vanilla syrup
  • 12 tsp Pinch of Nom lemon curd see ingredients below
  • low calorie cooking spray

For the lemon curd

  • 3 tbsp granulated sweetener
  • 1 lemon juice and zest
  • 2 large eggs
  • 55 g quark or fromage frais

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

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Instructions

  1. Pre heat the oven to 180°C.
  2. Spray a 24 cup silicone muffin tray with a little low calorie cooking spray.
  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!
  4. Fold in the sifted flour and 1 tsp of vanilla extract.
  5. Divide the sponge mix equally between the 24 cups. You should get around ½ a tbsp of the batter in each muffin cup.
  6. Bake for 7-8 minutes, until the sponges are a light golden colour. Remove from the oven and allow to cool.
  7. Using a small knife or a small melon baller, remove a small ball from the the middle of each cake.
  8. Spoon ½ tsp of lemon curd into the wells in the centre of each cake.
  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.
  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
  1. You can make this lemon curd in advance and keep it in the fridge for about 5 days
  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
  3. Place the bowl over a pan of barely simmering water, stirring frequently until thickened (takes 5-8 mins)
  4. Allow to cool slightly, and then mix in the quark/fromage frais, whisking until smooth
  5. Allow to cool, before storing in the fridge

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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

Reply

    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!

    Reply

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