Lemon Whoopie Cakes

Ingredients

• 225g self raising flour
• 2 eggs
• 1 lemon zest and juice
• 150g caster sugar
• 150g butter at room temp
• 60ml milk

 Lemon Butter (make in advance)

• 2 eggs
• 100g sugar
• 50ml lemon juice
• 50g butter, diced & chilled
• 2g cornflour
• 100-200ml whipped cream
• Strawberries
  
  

Method

Heat oven to 170°C. Beat the butter and sugar until light & fluffy, add eggs one at a time. Fold in sifted flour and milk and then lemon juice and zest. With an icecream scoop or tablespoon, spoon onto lined baking trays and bake 10-15 mins. Cool on a wire rack. 

For the Lemon Filling

mix together in a saucepan, the eggs, sugar, cornflour and lemon juice. Cook on medium heat, stirring continuously until thick. Take off the heat and add butter. Allow to cool, preferably over night. Place into a bowl and add enough whipped cream to reach the desired flavour. Pipe onto the base of a whoopie cake and add sliced strawberries and place another whoopie cake on top. Dust with icing sugar and enjoy with a cup of tea or coffee, on your own or with great company!