Lemon Curd Tea Cake


Afternoon Tea Classics

pink flowers (2 of 5)

belgian tea cake (1 of 1)

Belgian Lemon Tea Cake

Easy to make and delicious served with fresh whipped cream

This was one of my mothers go-to recipes for afternoon tea with friends. She loved to serve in on the verandah overlooking the harbour when we lived at McMahons Point just behind the Sydney Harbour Bridge. Served with fresh whipped cream and a cup of hot Assam tea or good brewed coffee and watching the boats sail criss-cross up the harbour .. nothing better.You can bake it in a spring form tin or a long flan tin.


  • 1/ cup sugar
  • 1 cup Self Raising Flour
  • pinch salt
  • 60 gms butter
  • 1 egg


  • Sift the dry ingredients into a bowl and rub in the butter
  • Add egg and mix to a moist dough (or put all in a kitchen wizz, egg last)
  • Use half the dough and press it into the bottom of a spring form tin (and save the other half for later)

Lemon Curd Ingredients

  • 1 level dstp lemon rind
  • 3 tabs lemon juice
  • 1 beaten egg
  • 120 gms sugar
  • 60 gms butter
  • Slivered almonds


  • Combine in a saucepan.
  • Stir on low heat until thick.
  • Crumble the remain dough over the top.
  • Sprinkle with slithered almonds
  • Baked in a moderate oven