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Lime Lamingtons Gluten Free
Servings: 12 Lamingtons
Lime Curd
  • 4 eggs
  • ¾ cup caster sugar
  • 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
  • cup icing sugar
  • 4 tablespoons boiling water
  • 2 cups desiccated coconut
Lime Curd
  1. 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
  1. Preheat oven to 170°C or 150°C fan forced and grease a 12 hole muffin tray.
  2. 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.

  3. 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
  1. 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.

  2. 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.