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Lemon lamingtons

NZ Herald

Photo by Carolyn Robertson

5.0 / 5 FROM 1

Makes 12 lamingtons.

1 packet	Jelly crystals, lemon
1¼ cups	Water, boiling
2 cups	Shredded coconut
225 g	Sponge cakes, store bought
½ cup	Cream, lightly whipped
3 Tbsp	Lemon curd
⅓ cup	Cherry jam, or use strawberry jam

In a bowl, combine jelly crystals with boiling water and stir until crystals dissolve.
Place jelly mixture in the fridge to cool and slightly set.
Trim any dark edges from sponge cake and slice into 12 equal squares or rectangles, as desired.
Spread coconut out on a tray.
Dip all sides of each sponge square in cold jelly mixture and then roll in coconut to coat.
Cut a slit in the top of each lamington.
Combine whipped cream and lemon curd and place a tablespoon or two in the slit of each lamington.
Decorate with a teaspoon of cherry jam.