Wow, it’s been a while since I’ve blogged but I’m back with this yummy Gluten Free Lemon Meringue Pie so I’m sure all is forgiven?!
If you couldn’t already tell based on past recipes I LOVE lemon curd. So when my sister gifted us some lemons from their lemon tree it didn’t take long to decide on making this pie. Let me know if you get the time to bake this one, it won’t disappoint!
Since moving house, it’s been a little crazy in our kitchen — but the good kind of crazy with the end result being this Gluten Free Lemon Meringue Layer Cake. Jesse requested a Lemon Meringue Layer Cake for his birthday. Although a week late (yes I’m a terrible wife) and a trip to the hardware store later for a blowtorch, I am super proud of how the cake turned out.
If you want to make a special cake for a loved one I would highly recommend this amazing cake! The cake is filled with two layers of lemon curd and is super fluffy. Oh but don’t worry you don’t have to go out and buy a blowtorch to make this lemon meringue cake. You can simply use the oven to brown the meringue.
Thanks for stopping by. Hope you’re having a great week!
The Naughty Dietitian
After a few busy weeks I finally got back into the kitchen on the weekend and made a this Gluten Free Lemon Curd Slice. It’s a gluten free version of Meyer lemon bars, or “slice” as we call it in Australia. These bite size treats have been on my todo/bake list for a while now and they didn’t disappoint.
If you like the tangy sweetness of lemon curd you might also like the Lemon Curd Cheesecake I made for Jesse’s birthday last year or these Lime Lamingtons I made for Australia Day with a lime curd filling.
Hope you had a lovely weekend. Thanks for stopping by.
I decided I would make my own Wedding Cupcakes and although their was a few hiccups along the way I am really proud of how they turned out! My sister kindly agreed to make the top tier cake (a caramel mud cake) to match my cupcakes – a selection of Brown sugar cupcakes with Salted Caramel filling and buttercream and Vanilla cupcakes filled with Lemon curd.
The majority of the cupcakes were made with normal flour, but I also made a batch of gluten free salted caramel cupcakes for a few guests and my sister and I who are gluten free.
In the end I have to say the best part of baking my own wedding cupcakes was being able to share my love for baking with our guests. It gave me great pleasure to see some guests devour not 1 but 2 cupcakes on the night although there weren’t any leftovers.
Here are the recipes for my salted caramel and vanilla with lemon curd cupcakes in case you might want to bake them one day.