Lime Lamingtons Gluten Free
Servings: 12 Lamingtons
Ingredients
Lime Curd
- 4 eggs
- ¾ cup caster sugar
- ⅓ cup lime juice (approximately 2½ limes)
- 100 g butter, chopped
Lime Lamingtons
- 125 g butter, at room temperature
- ¾ cup caster sugar
- Zest of 2 limes
- 3 eggs
- ½ cup sour cream
- 1 cup gluten free self raising flour, sifted
Lamington Glaze
- 1½ cup icing sugar
- 4 tablespoons boiling water
- 2 cups desiccated coconut
Instructions
Lime Curd
Whisk eggs and sugar in a large microwave safe bowl, until well combined. Add juice and butter and microwave uncovered, on medium power (50%) for 6-8 minutes, whisking every minute, until thick. Refrigerate in an airtight container.
Lime Lamingtons
- Preheat oven to 170°C or 150°C fan forced and grease a 12 hole muffin tray.
Using a stand mixer or electric mixer, beat butter, caster sugar and lime zest until creamy. Add eggs one at a time, beating well after each addition. Add sour cream and beat until combined before folding in flour.
- Divide batter between muffin holes and bake for 15-20 minutes until a skewer inserted comes out clean. Cool lamingtons in muffin tray for 5 minutes before transferring to a wire rack to completely cool.
Lamington Glaze
Mix together icing sugar and enough boiling water to form a runny paste. Carefully roll each lamington in icing paste and then in coconut, gently pressing down to coat all over.
- Cut each lamington in half and spread lime curd over the base then sandwich together with the top of the lamington. Refrigerate for 10 minutes, until firm.