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Sunday 25th May 2008

Meyer Lemon Kisses

Lemon Kisses

Meyer Lemon Kisses for My Sweethearts

I love to share kisses with my sweetheart and he has a special affection for anything related to sponge cake, citrus and especially Meyer lemons, so these particular kisses are always a great hit with J.

Cheekily he remarked that some of the kisses look like they had their tongues hanging out.
Say what?! French kissing Kisses?! - now they would be sure to make some of our older Aunts *blush!*

Red Leaves

Anyway I digress, these Kisses are for another sweetheart of mine, a sweetheart that sadly I’ve never met, I know this sweetheart only through food blogging and emails, perhaps you know her too?! I think she is the definition of a “sweetheart“.
She is generous and kind and has an enormous heart of gold. She is made of all things nice and makes beautiful, stunning pastries with sugar and spice.

She is Helen, she is our Tartelette and she is our hostest with the mostest for this month’s Sugar High Friday! a food blogging event created by the Domestic Goddess

Lemon Kisses

Lemon Kisses

  • Meyer Lemon Kisses
  • 2 free range eggs
  • ¼ cup of caster / superfine sugar
  • Grated zest of one Meyer Lemon
  • ¼ cup of plain white flour
  • ½ teaspoon of baking powder
  • extra caster sugar to sprinkle
  • 200 ml (7floz) of whipping cream
  • Meyer Lemon curd or Lemon honey - see recipe below
  1. Preheat the oven to 190°C.
  2. Line a baking sheet tray with cooking paper or a silcon mat.
  3. Whisk the eggs and caster sugar with an electric mixer or beater on high until the mixture resembles a thick stable foam and a mark from a spoon dragged through the mixture doesn’t disappear.
  4. Add the lemon zest and continue beating until well combined.
  5. Sift in the flour and baking powder and very gently fold the flour in with a large metal spoon.
  6. Gently drop tablespoonfuls of mixture onto the lined baking sheet to form approximately 32 even sized rounds and leaving some room for spreading.
  7. Sprinkle the tops with a little extra caster sugar.
  8. Bake for 6 to 8 minutes or until they are light golden and spring back with a light touch.
  9. Remove to a cake rack covered with a clean dry tea towel and allow to cool.
  10. Whip the cream together with a couple of tablespoons of lemon curd to taste.
  11. A few minutes before serving place two of the halves together with a spoonful of the curd flavoured cream and a little extra lemon curd.
  12. Makes 16 Kisses
  • Meyer Lemon curd
  • ¾ cup of white sugar
  • 1 ½ tablespoons of cornflour (cornstarch)
  • ½ cup of water
  • ½ cup of Meyer lemon juice, freshly squeezed
  • Grated zest of two Meyer lemons
  • 2 egg yolks
  • 40 grams (1½ oz) of butter, cubed
  1. Stir the sugar, cornflour, water, lemon juice and grated lemon zest over a low heat until all the sugar has dissolved
  2. Continue to heat gently until the mixture has thickened somewhat.
  3. Remove from the heat and whisk in the egg yolks and butter.
  4. Continue to cook over a bain marie until the desired, fairly thick consistency has been reached.
  5. Pour into a sterilised jar and use as required.



  1. YOU are such a sweetheart for your kind words…you make me blush! Ok, so I said I was swamped but I HAD to come see what you made, ehehe!! As always: fantastic!! I love the kisses..they are truly sticking their tongues at me which is a thing I often do in pictures! Thank you for a great addition to SHF and Meyer lemons can’t be beat for sure!!
    I do hope we can share a few of these one day together :)

    Tartelette — Sunday 25th May 2008 7:49 pm

  2. Delicious Meyer lemon kisses! And what a beautiful way to share the love. :)

    Suzana — Sunday 25th May 2008 10:43 pm

  3. I wish Meyer lemons were easier to find here in the northeast US. They are definitely a specialty item, which means they are very expensive when available at all — and they certainly are not grown locally. Tongues hanging out or not, these kisses look good enough to, well, kiss!

    Lydia (The Perfect Pantry) — Monday 26th May 2008 12:03 am

  4. You are so right Bron, Helen is the definition of Sweetheart in so many ways! These are truly worthy of the Tartelette. Wish I could make something nearly as lovely!
    And by the way, I know you for a sweetheart too!

    MyKitchenInHalfCups — Monday 26th May 2008 6:03 am

  5. Anything lemon gets my attention — these are really gorgeous, and the first thing I’ll make when I pick up some Meyer lemons. Thanks for the recipe!

    Lori — Monday 26th May 2008 7:25 am

  6. Oh Bron! These look so yummy! From what I’ve seen so far this SHF roundup is going to be absolutely killer!

    Holly — Monday 26th May 2008 2:52 pm

  7. Yummy and love the autumn colours. I do miss the autumn colours.

    barbara — Monday 26th May 2008 6:01 pm

  8. These are amazing, Bron! Those photos are beautiful, my friend.

    Patricia Scarpin — Tuesday 27th May 2008 6:39 am

  9. Oh, I love your post! The food, the colors & photos. What a soft and refreshing dessert. I tried to find Meyer Lemons but don’t think they are in season here for us. I will save this recipe for when I find them.

    Kim — Tuesday 27th May 2008 11:25 pm

  10. i’m patiently waiting for my meyer lemons on the tree to go from green to yellow. (sigh) it’s been 2 months of teasing me!

    steamy kitchen — Thursday 29th May 2008 12:59 am

  11. Those kisses are gorgeous! I love anything lemon, especially Meyer lemon. Thanks for the great recipe!

    paula — Thursday 29th May 2008 5:20 am

  12. Tartelette is a sweetheart, isn’t she? I agree…the kisses do look a tad on the en française side ;)


    jasmine — Thursday 29th May 2008 12:54 pm

  13. they look lovely bron! uhm.. kisses and melting moments, are they cousins or twins?

    arfi — Thursday 29th May 2008 8:05 pm

  14. Those look so fresh and inviting! Sunny love on a plate!

    Gabi — Friday 30th May 2008 11:22 am

  15. Wow, these look delicious…so cute!!

    sara — Saturday 31st May 2008 6:18 am

  16. wow! Those is to die for. I could have a few of them in one go with my tea.

    The Cooking Ninja — Saturday 31st May 2008 9:55 am

  17. I have to say I love visiting Tartelettes site if not for her BEAUTIFUL pastries then for all her beautiful sentiments. What a lovely person inside and out!

    Lori — Saturday 31st May 2008 10:52 am

  18. Those look absolutely delicious! Have to try them sometime. :)

    Angelica at Butter&Beans — Sunday 1st June 2008 10:13 am

  19. The kisses look delightful. I love lemon anything, so I’m a sucker for these. Is it strange that I am slightly charmed that the lemon on top of the creme looks a bit like an egg sunny side up?

    Erin @ The Skinny Gourmet — Thursday 5th June 2008 3:26 pm

  20. These look gorgeous, Bron. Perfect for afternoon tea!

    Angela — Thursday 5th June 2008 11:14 pm

  21. I love Meyer Lemons. This is just beautiful as all of your food and foodography. I will try this recipe and let you know. If I do I will post and credit you. Thank you so much for your lovely site.

    Debby and I am getting a little better with the camera. Still need a tripod. :)

    debby — Friday 6th June 2008 2:47 am

  22. Thank you for your lovely, delicious and praising comments everyone. You’re truly super and I love getting your feedback! ;-)

    bron — Monday 9th June 2008 12:35 pm

  23. Wonderful, WONDERFUL recipe!
    I recently moved from San Francisco, California to Dallas, Texas and was sadly forced to leave my Meyer lemon tree behind. I’ve since bought a new one locally, and it seems quite happy here. These lovely cookies will be the first things I bake!

    Jeff Wincek — Friday 13th June 2008 7:25 am

  24. These look amazing! I can’t wait for meyer lemon season-these look like a must bake!

    E for KC — Monday 28th July 2008 10:14 am

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