Cartier Masthead Final Weeks

Recipe: Lemon Delicious Brioche Pots

Chrissy Dupé

A few weeks ago I shared my left-handed strawberries and cream hotcake, after burning the heck out of my right hand during my first attempt. Thankfully, my redemption hotcake turned out a treat.

It was actually inspired by one of my favourite childhood treats — Strawberries and Cream lollies (and my then-BFF Strawberry Shortcake) — and it got me thinking about how the foods you loved as a kid stay with you. And when you eat them as an adult they take you straight to your happy place; just like a certain scent can transport you to a particular point in time.

Processed with VSCOcam with f2 preset

So I threw out a challenge for you to share your favourite childhood treat and I’d choose one to turn into a delicious little recipe. I got loads of great ideas and I really wanted to try them all, but I just couldn’t go past this quintessential Aussie dessert.

Lemons are in season in Australia at the moment, so I thought why not do a twist on a classic and and turn an old family favourite into a tasty little brunch treat.

Enter: Lemon delicious brioche pots with basil lemon curd.

These pretty little ladies are the love child of the lemon delicious and a brioche french toast. And because lemons are the ‘hero’ of the dish (this reality show-ism is almost as annoying as calling meat a ‘protein’ and talking about your food journey), I decided to give them a luscious lemon curd centre.


Basil and lemon is a great combo, so I thought I’d infuse the lemon curd with some fresh basil leaves while it was cooking, which freshened it up and gave it a lovely pop of herbaceousness.

Serve it up with a dollop of whipped creme fraiche and double cream to cut through the sweetness of the brioche and the tartness of the curd and there you are, right back at nanna’s kitchen table; feet swinging, mouth full of deliciousness and not a care in the world.

Thanks for the memories guys! Now take yourself off to your happy place and give this fresh take on a family favourite a go for brunch this weekend.

Get this and other delicious little recipes from Little food blog.

Lemon Delicious Brioche Pots with Basil lemon curd 

Serves: 4
Prep time: 15 mins
Cook time: 45 mins


Basil lemon curd

1 egg, 3 egg yolks
8 basil leaves, whole
2 lemons, juice and rind
100g unsalted butter, cubed
120g caster sugar

Lemon delicious brioche pots
(Recipe adapted from’s Lemon delicious pudding)

100g brioche (or other sweet bread), cut into 3cm x 3cm squares
1 lemon (juice and zest)
3 eggs, separated (keep 3 yolks but only 2 egg whites)
115ml milk (3/4 cup)
Melted butter to grease
75g self-raising flour
1/2 cup caster sugar (110g)

To serve

Icing sugar to dust
Basil leaves to garnish
1/4 cup double cream and 1/4 cup creme fraiche, combined and lightly whipped



For the curd

Whisk egg and egg yolks and sugar together til smooth. Cook in a medium saucepan on a low heat while gradually adding the cubed butter until it’s all incorporated.

Add the lemon juice, zest and basil and mix through. Cook on very low heat for around 10 minutes, stirring regularly until thickened. Don’t let it curdle – if it starts to, take it off the heat for a moment and stir until smooth then add back on.

Remove from heat. Strain the curd through a fine sieve to remove basil leaves and any zest and lumps so it’s nice and smooth, then cover with the lid and set aside.

For the Lemon delicious brioche pots

Preheat oven to 170C (fan-forced).

Grease 4 ramekins or other small, oven-proof containers with melted butter.

Place lemon juice, zest, milk, egg yolks flour and 75g of the caster sugar in large bowl and whisk until smooth. Add in the brioche pieces and gently mix to coat, leaving to soak.

Put two egg whites into a clean glass bowl (you can use a little white vinegar to clean out with a paper towel to make it extra clean) and beat with an electric whisk or beaters until soft peaks form. Add the rest of the caster sugar and beat briefly until glossy.

Gently fold half of egg white mixture into the lemon and brioche mixture, then fold in the rest.
Spoon half the mixture into the ramekins. Add a tablespoon of lemon curd in the middle, then fill with the rest of the mixture so it comes up to just under the rims.

Place the ramekins into a roasting pan and fill the pan with boiling water so it comes half way up the sides of the ramekins. Bake in the oven for around 30 mins or until golden on top.

Dust with icing sugar, garnish with basil leaves and serve with whipped cream/creme fraiche mixture and extra lemon curd on the side.

As first published on Little Food Blog


Chrissy Dupé

Chrissy is a communications professional with 15 years experience in public relations and communications. She has a love for writing, and a penchant for lists! When she's not putting pen to paper you'll find her at home with her husband, daughter and fur baby, making a delicious mess in the kitchen. More about the Author

Handmade Leaderboard AW18