Photography by Ben Dearnley

Ingredients:

(serves 10)

• 125g unsalted butter, softened
• 2 tsp finely grated lemon rind
• 1 cup sugar
• 3 eggs
• ½  cup semolina
• 1 cup self-raising flour, sifted  OR plain flour with 1 tsp baking powder

Lemon syrup:

• ¼  cup icing sugar
• ½  cup lemon juice, strained
• ½  cup water

Method:

1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm round (base) spring form cake pan.
2. Using an electric mixer, beat butter, lemon rind and sugar on high speed until pale and creamy. Add eggs, 1 at a time, beating between each addition. Stir in semolina and flour.
3. Spread mixture into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean.
4. Meanwhile, make lemon syrup: mix sugar, lemon juice and ½  cup cold water stirring, until sugar has dissolved. Pour the syrup over baked cake. Stand for 15 minutes. Turn out on to a plate. Serve with lemon or fruity yoghurt.

Notes: Semolina is the heart of the durum wheat kernel, separated during processing. Most good-quality pasta, gnocchi and couscous is made from semolina. It’s also popular for puddings, cakes, porridge, pancakes and desserts. This is Dairy Free recipe!

Ingredients:

400 g sweet short pastry

Filling:

½ custard powder

1 cup sugar

4 tsp grated lemon rind

1 cup lemon juice

1cup water

50 g butter

6 egg yolks

Meringue:

6egg whites

¾ cup sugar

Method:

Roll pastry on a lightly floured board to a 4mm thickness and line the base and sides of 24 cm pie dish. Bake blind at 190 degrees Celsius until slightly golden.

Mix custard powder, sugar, lemon rind in a saucepan. Add water and lemon juice, mix until smooth. Cook over medium heat until thick stirring constantly. Remove from heat, add in butter and egg yolks by constant stirring, then return to heat and cook foe additional minute until thickens.

Pour filling into pastry shell.

Beat egg whites and sugar together until glossy and thick.

Cover the pie with meringue and bake at 190 degrees Celsius for 10 minutes or until lightly golden.

Note: This is my favourite recipe that never fails and is often on the table during lemon season. And it is Dairy Free!