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Lemon Hearts with Vanilla Cream and Syrupy Lemons

Serves 5


  • 100g Australian unsalted butter
  • 40g icing sugar
  • 1 egg yolk
  • 120g plain flour
  • 5g grated lemon rind
  • PASTRY CREAM (creme patissiere)
  • 150ml Australian milk
  • 1/2 vanilla bean
  • 2 egg yolks, extra
  • 25g plain flour, extra
  • 60g caster sugar
  • 150ml Australian sour cream
  • 2-3 lemons, sliced
  • 400ml water
  • 200g sugar, extra
Download Recipe (PDF)


  1. 1. To make Lemon Biscuits, cream butter and icing sugar, add egg yolk, flour and lemon rind, knead and chill for 2-3 hours.
  2. 2. Roll thinly, cut into 15 heart shapes and bake at 180°C for 10-12 minutes. Allow to cool.
  3. 3. To make Pastry Cream, heat milk and vanilla bean until almost boiling, strain, then add to beaten extra yolks, flour and sugar. Return to heat and cook gently until thick. Chill then fold in sour cream.
  4. 4. Poach lemons in water and extra sugar for 10 minutes. Remove and cool. Reduce lemon syrup until thickened.
  5. 5. For each serving, layer 3 Lemon Biscuits with Pastry Cream and lemon slices. Dust with icing sugar and serve with 30ml Lemon Syrup.

Nutritional Information

Nutrients per serve:
Energy (kj) 2716
Protein (g) 7
Fat, Total (g) 32
Carbohydrates (g) 86
Sodium (mg) 0
Calcium (mg) 101
Iron (mg) 0


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