Lemon spoon cakes are a classic Australian treat.
They are made with a sweet, tangy lemon sauce that’s then cooked until it’s soft and golden.
But this version is a little different.
The recipe has you adding a little salt and a little black pepper to make it more like a traditional dessert.
The trick here is to make sure that you add a little more lemon than you think you need, so that the sauce is just right.
Get to know the secret to making lemon spooncakes This recipe makes about 1.5 litres of lemon soup.
To make it even easier, add half the lemon juice to the lemon sauce, add the remaining lemon and stir to combine.
Cook the soup until it thickens, about 10 minutes, then reduce the heat and simmer for 10 minutes more.
Stir the soup into the baking dish and bake for about 10-15 minutes.
If you’re making the soup for a family, make it ahead of time and leave a little room in the oven.
The sauce will thicken even more if left to sit out.
Notes You can use regular lemon juice, or you can add some lemon juice from the fridge.
If using the same lemon juice you used for the recipe, you can also add a splash of water to the soup. 3.2.2925