A Zingy & Zesty Spring Treat Made With LemonGold

Words: Crush

Spring is finally in sight, and we can’t think of a better way to celebrate than with these zesty, posset-inspired LemonGold Cups. They’re the ideal treat for when those sweet cravings hit, and taste like a ray of sunshine, much like LemonGold lemons…

Citrus at its best!

Whether baking, cooking or fixing drinks, you’ll always catch us reaching for a LemonGold; they’re our go-to ingredient for a squeeze of deliciousness. Packaged with care and hand-picked for premium quality, a LemonGold isn’t just a lemon, it’s citrus at its best!

LemonGold lemons are conveniently seedless.

Create yummy breakfasts, light lunches and fragrant dishes with this super ingredient, or infuse zesty goodness into refreshing desserts. Oh, and did we mention that LemonGold lemons are conveniently seedless? The fact that you can just squeeze without having to scoop out the seeds makes them an absolute dream for bakers.

A Lemony, Retro Treat

With spring calling, we couldn’t help but make these delightful retro-inspired treats. And because we want to spend as much time soaking up the sunshine with friends and family, we’ve created a dessert that’s as easy to make as it is tasty.

All you have to do is wash your LemonGold lemons, then slice them in half, remove the flesh from the fruit, and mix the juice and zest with the condensed milk. For an ultra-creamy texture, fold the mixture into whipped fresh cream; this also provides the perfect balance of flavour. Pour the filling into your LemonGold moulds and load them in the fridge to set. You’ll be scooping those LemonGold Cups in no time.

 A dessert that’s as easy to make as it is tasty.

Hosting a special occasion? Take these treats a step further and create a cheat’s Lemon Meringue by topping the Cups with mini meringues! But if you truly want to impress, add candied LemonGold slices to these picturesque treats, and watch guests marvel.

Recipe: LemonGold Cups

A sweet way to serve a delightfully lemony dessert. 

Yields: 12 | Prep: 20 minutes | Set: 4 hours (or overnight) | Difficulty: easy


Lemon Dessert

8 LemonGold seedless lemons (2 for zesting and juice, 6 to make cups)
1x 385 g tin condensed milk
juice of 2 LemonGold seedless lemons
fine zest of 1 LemonGold
½ C (125 ml) whipping cream

Mini Meringues (optional)

3 egg whites
1 tsp (5 ml ) cream of tartar
¼ C (60 ml) castor sugar

Candied Lemon (optional)

1 LemonGold, sliced
1 C (250 ml) sugar
1 C (250 ml) water


Lemon Desserts

Wash the LemonGold lemons. Slice in half widthways and carefully juice using a citrus ream; try not to squeeze the fruit too much as you need to keep the skins intact to set the dessert in. Use a small, sharp knife to cut an incision where the pith joins the skin on the inside of the lemon, this will help loosen. Insert a spoon where you slit the pith and pull it towards yourself, scooping the pith and the juiced flesh, it should come out in one whole piece. Repeat to create cups with all of the lemon halves.

Add the condensed milk to a glass bowl, add the lemon juice and zest and mix together. Whip the cream to medium-stiff peaks form, being careful not to overwhip. Fold the cream into the condensed milk mixture in thirds.

Pour the mixture into the lemon cups, smooth out the tops and place into the fridge for 4 hours or overnight. Set any leftover mixture in dessert ramekins/glasses.

Mini Meringues 

Preheat the oven to 100 ºC.

Place the egg whites into a clean, dry bowl; using an electric hand mixer, beat until frothy. While beating the egg whites, add the cream of tartar and beat until soft peaks form. Continue beating and gradually add in the sugar, one tablespoon at a time, until the sugar is dissolved and you have stiff, glossy peaks.

Line a baking tray with baking paper. Place the egg whites into a piping bag fitted with a decorative star nozzle. Pipe mini meringues, you can make some slightly smaller if you want differing shapes. You will need about 3-4 per lemon cup.

Bake in the oven for 1½ hours, then switch the oven off and leave the meringues to dry out completely without colouring.

Candied Lemon (optional)

Add the water and sugar to a small saucepan and place over medium heat. Bring to a light simmer, while stirring to dissolve the sugar. Simmer for 1 minute and then add the lemon slices; stir to coat and cover evenly in the syrup. Simmer for about 5-8 minutes turning now and then to ensure that both sides of each slice come into contact with the syrup. They should be glossy and almost transparent when ready to take out. Remove from the syrup and place onto grease-proof paper to set and harden.

To Serve

Just before serving, remove the lemon desserts from the fridge and add 3-4 mini meringues to the top of each dessert. Add a small piece of candied lemon, a little lemon zest and serve immediately.

LemonGold lemons are available exclusively at Woolworths stores, nationwide. For more zesty deliciousness, try these LemonGold recipes.

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