For the Custard Club’s morning tea last week – something I call “lemongtons”.

Lemon butter sponge for the cake component, coated with lemon jelly and coconut.

I split them and filled with lemon curd I made very recently.

Topped with a tiny swirl of whipped cream and a sprinkle of lemon zest.

They were well received I’m told. I didn’t go as I had a mountain of lemons to preserve here.