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  • Sarah Rainey

Lemon bon bons

Forget the chewy, tooth-achingly sweet, lemon bon bons of your youth, the sort that came by the quarter in paper bags from the sweetie shop. These little gems herald a whole new era in lemon bon bons… made with just three ingredients.

They're citrussy, crunchy and slathered in white chocolate. Better still, you can whip up a batch in just 10 minutes - and the results will look like you slaved away for hours. AND the secret ingredient is another retro favourite... the custard cream.

They make the perfect after-dinner treat, mid-afternoon snack - or pop a pile of them in some greaseproof paper and tie them up with a ribbon for a homemade gift.

Makes 14


180g custard creams

3 tbsp lemon curd

100g white chocolate


Crush the custard creams – either by putting them in ziplock bag and bashing with a rolling pin, or putting them in a food processor and blitzing until they turn to crumbs.

Add the lemon curd and combine. You should end up with a sticky, dough-like mixture. Tip this out into a bowl.

Wet your hands – this makes it easier to handle – and, taking small handfuls of the mix, roll them between your palms to make balls (roughly the size of 10p pieces).

Melt the white chocolate, either in a Pyrex bowl suspended over a saucepan of boiling water, or in 20-second bursts in the microwave, stirring between each.

Drizzle the melted chocolate over the bon bons. Put them in the fridge to set – this should take around an hour – before tucking in. They’ll keep in the fridge for up to a week.

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