Long ago Mum gave me the recipe for homemade lemon butter, it was always a favourite when the lemon tree was producing lots of fruit.  Nowadays it’s a lot easier to just buy a jar at the supermarket – doesn’t taste as good though.  So for this recipe if you’ve got the time, and the lemons, you can use homemade, but if not go with the bought variety.


I would never have imagined that you could use rice cakes to make the base of a lemon meringue pie, but this recipe from Sunrice Australia published in the Women’s Weekly does just that.  In the picture the base looks quite good, it does have some crushed biscuits in there as well as coconut, so I guess it works and the filling has rice in it as well.   It’s certainly a different lemon meringue pie!!



I haven’t made this Lemon and Blueberry Tart yet as I’ve only just found the recipe in Mum’s collection.  It looks great though and pretty easy to make.  Because it uses frozen blueberries you can make it all year round, so I think I’ll try it out for our next family get together.

Lemon & Blueberry Tart



I’ll admit that sometimes when I don’t have a lot of time to spare I buy a lemon tart from my local cake shop, but this old recipe of Mum’s reminds me that making your own isn’t all that hard.  The advantage of making it yourself is that you can give it a bit more lemon flavour, bought ones are usually a bit sweeter and don’t have that real lemon kick.

Lemon Tart




Back when I was little these were a family favourite, especially in the winter.  Now I’m older I can see why – they are sweet, filling, cheap and also quick and easy to make. They can be a bit stodgy, but a light touch will give you a light, fluffy and richly flavoured dessert, which is especially good with some runny cream on top.  Great on cold winter nights.

Golden Syrup Dumplings & Cream