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Mini Lemon Curd Cakes

  • Prep Time
    15 MINS
  • Cook Time
    8 MINS
  • KCals 24
  • Carbs 2G
  • WW Points:
  • 1 Green
  • 1 Blue
  • 1 Purple
24 Servings


  • 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


  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