The Queen’s Platinum Jubilee is in full swing this weekend! As part of the festivities, there was a national competition for the official Jubilee pudding. The dessert that won is a Lemon Swiss Roll and Amaretti Trifle, by a lady named Jemma from Southport. I briefly looked at the recipe and had two thoughts: 1) I can’t eat that because it’s full of dairy 2) That is way too much work! I decided to make a simplified version instead . My dessert is made with store-bought amaretti biscuits and a zingy lemon coconut curd. If you’re looking for a simple recipe for a celebration, why not give these Jubilee Lemon Bars a try?!
I had to work both bank holidays because it’s exam season, but I did manage to watch footage of Buckingham Palace, and saw some of the planes fly past Oxford. There is so much sadness and hardship going on in the world right now and it’s refreshing to see people celebrating together again for the Jubilee. For a few days, we can focus on the positives and celebrate a woman who has dedicated her whole life to serving this country and the commonwealth. The Queen will always have a special place in my heart because she reminds me of my own grandmother. I am honoured and excited to be able to celebrate her special day in some little way!
Jubilee Lemon Bars
- 250 g crunchy amaretti biscuits
- 100 g butter
- 360 ml coconut milk canned
- 180 ml lemon juice approx. 3 lemons
- 2 tsp. lemon zest
- ¾ cup granulated sugar
- 2 tbsp. cornstarch (cornflour)
- 1 ½ tsp. agar powder
- 1 tsp. vanilla
- powdered sugar for dusting
Make Biscuit Base
- Preheat oven to 180°C.
- Using a food processor or blender, blitz the amaretti cookies to a crumbly powder.
- In a microwave, or saucepan, melt the butter.
- In your baking dish, mix the biscuit crumbs and melted butter together. Then press down into a firm, even layer. I would suggest adding parchment to the bottom of the dish as my bars stuck a bit!
- Bake for 10 minutes.
Make Lemon Curd
- In a medium saucepan, combine coconut milk, lemon zest, vanilla, and sugar. Sift in the cornstarch and agar powder, and then use the sieve to strain in the lemon juice to avoid lumps.
- Bring to a boil on medium heat, whisking constantly. Cook for 3-5 minutes until thick.
- Pour the lemon curd over the biscuit base, and let cool until room temperature. Tap the baking dish on the counter to remove excess air bubbles.
- Once cool, put in the fridge and chill overnight (or 8 hours).
- Serve with a dusting of icing sugar.
Happy Jubilee, everyone!