Lemon Lava Cakes

For the Lemon Curd ‘Lava’:

Juice of 1 & 1/2 lemon
Caster Sugar – 100 g
Egg – 1
A pinch of salt
Unsalted Butter – 20 g, cold and cubed

For the Lemon Sponge:

Unsalted Butter – 50 g, room temperature + extra for greasing
Sugar – 40 g + extra for dusting ramekins
Egg – 1
Greek Yogurt – 1 tbsp
Zest of 1 & 1/2 lemon
All Purpose Flour – 50 g
Vanilla Extract – 1/2 tsp
Icing Sugar – 2 tbsp

Here’s how you make these gorgeous, golden Lemon Lava Cakes:

For the Lemon Curd: Place the lemon juice, sugar, egg and salt in a bowl placed over a pot of simmering water. Make sure the water does not touch the base of the bowl.

Gently stir the mixture continuously for 5-8 minutes until it is thick and glossy. Immediately strain the Lemon Curd and whisk in the unsalted butter, one cube at a time, ensuring that the butter has completely melted into the curd before the next addition.

Cover and set aside to cool for 30 minutes. Then pour the Lemon Curd into a piping bag and refrigerate until using.

For the Lemon Sponge: Beat butter and sugar until light and fluffy. Lightly beat the egg and pour it into the batter while simultaneously mixing.

Add in the lemon zest, Greek yogurt and vanilla extract. Sift the flour into the batter and beat until just mixed through.

Preheat the oven to 190 °C/ 375 °F. Lightly grease the ramekins with butter and dust with caster sugar.

Then divide the batter between the two ramekins until half full, reserving a little. Snip the piping bag, insert the tip into the centre of the batter and pipe in the Lemon curd until two-thirds full. Spoon the remaining batter into the ramekins and place them on a baking sheet.

Bake for 15-20 minutes (I baked these lava cakes for 18 minutes).

Once done, pull the ramekins out and run a sharp knife around the edges. Turn the cakes out onto plates, dust some icing sugar over them and serve immediately.

Recipe Source: https://thefoodscape.com/2017/09/25/monday-muse-lemon-lava-cakes/

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