Earl Grey & Lemon Tea Biscuits


One of the great things about tea is how versatile it is – no matter what your taste is, there’s bound to be a tea to suit. Even Kevin, who claimed he just didn’t like tea in the slightest, has found a couple of varieties he likes – it turns out green tea with a little citrus is right up his alley!

But one of the most overlooked things about tea is how many ways you can use it across all sorts of edible treats – think tea infused jam, cupcakes, loaves and biscuits! All you need to do is fine the right tea and work out which other flavours to team the tea up with.

One of my favourite teas to both drink and bake with is Early Grey. Because Earl Grey tea is blended with bergamot oil (which comes from a bergamot orange) it’s perfect for teaming up with other light citrus flavours – like lemon! Which is why these Earl Grey & lemon tea biscuits are so delicious – the flavours just work.

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Lemon & oat crumble slice


One of my favourite things about this time of year is seeing lemon trees absolutely bursting with fruit. Lemons are undoubtedly my favourite fruit to use in my baking – and one of my favourite flavours in general – so as soon as I see the trees covered in bright yellow splotches my mind beginning ticking over with things to make.

Luckily for us we were given a bag of lemons from a friend, so I’ve been able to get into some lemony baking . The result? A beautiful baked lemon and oat slice that’s out of this world delicious. Imagine a chewy oat base topped with a layer of lemony condensed milk and finished with a generous helping of crumbled oat mixture, then baked. Sounds delicious, right?

The best thing about this recipe is how easy it is to make – the same mixture is used for the base and crumble topping, so after five minutes of mixing you’re pretty much finished! The base itself needs to be baked for 15 minutes before any of the toppings are added, giving you the perfect window to get the delicious condensed milk filling ready.

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Vanilla & lemon cake pops


Makes approx. 30 cake pops


  • 10 vanilla cupcakes
  • 75g butter, softened
  • 2- 2 ½ cups icing sugar
  • 1 Tbsp lemon curd
  • 1-2 Tbsp milk
  • 2 bags vanilla candy melts
  • Lollipop sticks
  • Confetti sprinkles


  1. Trim the baked tops off the cupcakes. Cut each cupcake in half.
  2. Over a large bowl, rub together two cupcake halves to crumble the cake. Repeat until all cupcakes have been crumbled.
  3. In a separate bowl, beat the butter until smooth. Add 2 cups icing sugar and mix until well combined. Mix in lemon curd. Add milk or icing sugar as required until your reach a consistency you are happy with.
  4. Measure 1 cup of lemon buttercream and add to the cupcake crumbs. Mix until well combined and crumbs can be easily shaped into a ball.
  5. Take heaped teaspoons of mixture and roll into a smooth, even ball. Place on a lined baking tray. Repeat until all mixture is in balls. Place in the fridge for 30 minutes or until firm to the touch.
  6. Place candy melts in a microwave-safe bowl and melt in 30 second bursts, mixing well between each. Once smooth, transfer vanilla melts into a small, deep bowl or large mug.
  7. Dip a lollipop stick in the melts about 1cm deep, then poke into a chilled cake ball. Repeat until all balls have a stick inserted.
  8. Holding the lollipop stick, dip each cake ball in the melts until entire ball is covered. Do not wiggle around in the melts as this will loosen the stick. Pull cake ball straight up by the lollipop stick and allow excess coating to run off.
  9. Over a small plate, sprinkle the wet cake pop with confetti sprinkles. Place on lined baking sheet to set.
  10. Repeat until all cake pops have been coated. If you find melts are beginning to thicken, add vegetable oil by the teaspoon and mix well.
  11. Place in fridge to set.

Note: this method creates cake pops with flat bottoms, perfect for displaying on cake stands. 

Lemon meringue pie


Recipe amended from Treats from Little & Friday (pastry) and All Recipes



  • 2 ¾ cups plain flour
  • 1 cup icing sugar
  • 250g butter, chopped
  • 1 egg, medium
  • 1 tsp lemon juice
  • 2 tsp vanilla essence


  • 1 cup white sugar
  • 2 Tbsp flour, plain
  • 3 Tbsp cornflour
  • 1 ½ cups water
  • 2 lemons, juiced and zested
  • 30g butter, chopped
  • 4 egg yolks, lightly beaten


  • 4 egg whites
  • 6 Tbsp white sugar



  1. Combine flour and icing sugar in food processor and pulse to aerate and combine
  2. Add butter and pulse until mixture resembles breadcrumbs
  3. Add egg, lemon juice and vanilla essence and pulse until mixture looks dry and crumbly
  4. Turn onto work surface and shape into ball. Wrap in glad wrap and chill for 2 hours.
  5. Lightly dust work surface with icing sugar and roll pastry to 3mm thickness. Use pastry to line loose bottomed tartlet tin and trim excess. Allow to rest in fridge for 30 minutes.
  6. Pre-heat oven to 180 degrees Celsius. Place prepared tartlet pans on oven tray. Line pastry with baking paper and cover with rice. Bake for 15 minutes.
  7. Remove tartlets from the oven and carefully remove rice/baking paper. Reduce heat to 150 degrees Celsius and bake for a further 10 minutes. Allow to cool completely.


  1. In a saucepan, whisk together sugar, flour and corn flour.
  2. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently until mixture comes to boil. Stir in butter.
  3. Place egg yolks in a small bowl and gradually whisk in ½ cup of the hot sugar mixture. Whisk this mixture back into remaining sugar mixture.
  4. Bring back to the boil and stir until thick. Remove from heat and pour into prepared tartlet pans.


  1. Preheat oven to 180 degrees Celsius. Place egg whites in a large bowl and whisk until foamy.
  2. Gradually add sugar, one tablespoon at a time until thick and glossy with soft peaks.
  3. Scoop or pipe onto prepared tartlets. Place on oven tray and bake for 10 minutes or until meringue is golden.
  4. Allow to cool before removing from tartlet tins.