Lemon curd pikelets

There's something divine about the tanginess of lemon curd coupled with freshly made pikelets. Easy to make, they're the ideal mid-morning or afternoon snack.

  • 20 mins cooking
  • Makes 16 Item
  • Print


Lemon curd pikelets
  • 1 cup (150g) self-raising flour
  • pinch bicarbonate of soda (baking soda)
  • 1/4 cup (55g) caster (superfine) sugar
  • 2 teaspoon finely grated lemon rind
  • 3/4 cup (180ml) milk
  • 1 egg
  • 30 gram (1 ounce) butter
  • 3/4 cup (180ml) thick (double) cream
  • 1/2 cup (160g) lemon curd, store-bought or homemade


Lemon curd pikelets
  • 1
    Sift flour, soda and sugar into a medium bowl; stir in rind. Make a well in centre; gradually whisk in combined milk and egg.
  • 2
    Heat a large frying pan over medium heat. Add a quarter of the butter; swirl around pan until greased all over. Drop tablespoons of mixture into pan; allow room for spreading. Cook until browned both sides. Remove from pan; cover to keep warm. Repeat with remaining butter and mixture.
  • 3
    Serve pikelets with thick cream and lemon curd.

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