1

Lemon Lava Cakes

Decadent lemon cakes with runny lemon centres and topped with meringue. Impressive dessert to serve guests. It is a twist on a similar recipe used in the Masterchef TV series.

2

Eggs Benedict

A decadent breakfast treat which, for little effort, has great results!

3

Butter roast chicken

Turn your regular whole roast chicken into a zingy, zesty favourite.

4

Little Lemon Custard Cakes

These are very easy to make and taste sensational - the burst of lemon custard is very refreshing!

5

Green Smoothie Bowl

Green smoothies are a simple way to increase your daily vegetable intake. This version does just that, without compromising on taste – a squeeze of lime juice can also be added for a zesty twist.

6

No-bake lemon cheesecake

This no-bake cheesecake impresses with the perfect balance of creaminess, tang and luxurious richness, all with the most incredible lemon ﬂavour.

7

Cupcakes

Quick and easy, and with a beautiful texture, these cupcakes are perfect for parties, school fundraisers, thank yous and… just ’cos!

9

White Chocolate and Raspberry Cheesecake

A light and fluffy cheesecake, and for someone who doesn't like cheesecake, this is nice and not too sweet and heavy.

10

Creamy and tangy with a gorgeous lemon hue, lemon butter is also known as lemon curd and is an old-school spread that can be added to both sweet and savoury dishes. Easy to prepare, and totally addictive, you’ll find yourself whipping up a new batch of this recipe on a regular basis. How to make lemon butter: key tips This recipe uses the double boiler method. Whisk the eggs and sugar in a heatproof bowl so that they are well combined before placing it over a saucepan of barely simmering water (try a medium-low heat). Note that you don’t want the water too hot and bubbling, and it’s best that the bowl doesn’t touch the water in the pan. Be sure to whisk the mixture constantly so that it cooks evenly. Now, it’s time to add the remaining ingredients, reduce the heat to low, and get ready to whisk for about 20 minutes (yikes!). It’s important to cook your lemon butter over a low heat as you want the mixture to slowly emulsify and not ‘scramble’, so don’t be tempted to turn up the heat to get the job done faster. Your lemon butter will thicken as it cooks. It is ready when it coats the back of your spoon and running a clean finger down the back of the spoon creates a distinct line. This recipe makes about 2 cups of lemon butter. Key ingredients in this lemon butter recipe Lemons are clearly the key ingredient and you can use whichever variety you have at hand. It’s worth noting, though, that Meyer lemons are the sweetest and their juice will create an elegant smooth butter. Whatever variety you use, ensure you choose lemons with a lovely outer, as you’ll also need to use the rind in this recipe. You’ll also need 4 large fresh eggs. Take these from a 700g carton, so that the eggs are roughly 58g each. It’s best to use caster sugar for lemon butter, as it dissolves easily into the egg and butter mixture. And you can use either salted or unsalted butter – both would do the job. You might also like to try this microwaved lemon butter and some passionfruit butter. This recipe was originally submitted by lee.rob, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.