50+ Easy and Delicious Easter Jamie Oliver Recipes You’ll Love

Easter is the perfect occasion to indulge in some delicious home-cooked meals, and who better to turn to for inspiration than Jamie Oliver?

Known for his approachable and vibrant cooking style, Jamie has an extensive collection of recipes that can bring flavor, creativity, and joy to your Easter celebrations.

Whether you’re hosting a lavish family gathering or enjoying a more intimate dinner, these 50+ Easter recipes by Jamie Oliver cover everything from hearty mains to indulgent desserts and refreshing sides.

In this article, we’ve compiled a variety of Jamie’s best Easter recipes, each guaranteed to bring something special to your holiday table.

Get ready to explore recipes that range from traditional classics like roast lamb and hot cross buns to fresh new takes on spring vegetables and decadent chocolate treats.

Let’s dive into these must-try dishes that will make your Easter meal unforgettable!

50+ Easy and Delicious Easter Jamie Oliver Recipes You’ll Love

Jamie Oliver’s recipes are designed to bring people together and create memorable meals, and this collection of 50+ Easter recipes is no exception.

With a perfect mix of traditional favorites and creative twists, these recipes offer something for every taste and occasion.

Whether you’re looking to impress your guests with a showstopping main course, whip up a batch of festive treats, or serve a light and fresh salad, Jamie’s recipes provide the perfect solutions.

So, this Easter, let Jamie Oliver’s delicious creations inspire your cooking and make your holiday feast one to remember.

Easter Lemon & Elderflower Cake

This light and zesty cake is perfect for an Easter celebration. The natural sweetness of elderflower paired with fresh lemon creates a refreshing and fragrant flavor. Topped with a delicate elderflower syrup and fresh berries, it’s a stunning dessert to impress your guests.

Ingredients:

• 250g self-raising flour
• 200g unsalted butter, softened
• 200g caster sugar
• 4 large eggs
• Zest of 2 lemons
• 2 tbsp elderflower cordial
• 50ml milk
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• Fresh berries (for decoration)

For the elderflower syrup:

• 100ml elderflower cordial
• 50g sugar
• Juice of 1 lemon

Method:

1. Preheat your oven to 180°C (350°F) and line a cake tin with baking paper.
2. In a large bowl, beat together the butter and sugar until light and fluffy. Gradually add the eggs, one at a time, ensuring each is fully incorporated.
3. Add the flour, lemon zest, elderflower cordial, milk, and vanilla extract. Mix until smooth.
4. Pour the mixture into the prepared tin and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
5. While the cake is baking, prepare the elderflower syrup. In a small saucepan, combine the elderflower cordial, sugar, and lemon juice. Heat gently until the sugar has dissolved, then set aside to cool.
6. Once the cake is baked and cooled, drizzle the elderflower syrup over the top and decorate with fresh berries.

The subtle elderflower and citrus flavors create a wonderfully refreshing cake, making it a delightful treat for any springtime celebration. This cake not only looks beautiful with its light glaze and vibrant berries but also delivers a burst of fresh, aromatic flavors that make it the perfect centerpiece for Easter.

Easter Roast Lamb with Garlic & Rosemary

This roast lamb recipe is a classic Easter dish, infused with the bold flavors of garlic and rosemary. The slow-cooked lamb will be tender and juicy, with a crispy, herb-infused crust, making it a perfect main course for a family feast.

Ingredients:

• 1.5kg leg of lamb
• 6 cloves garlic, minced
• 3 sprigs fresh rosemary, chopped
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• Salt and freshly ground black pepper
• 250ml red wine
• 1 tbsp balsamic vinegar

Method:

1. Preheat your oven to 180°C (350°F). Place the lamb on a roasting tray.
2. In a small bowl, mix the garlic, rosemary, olive oil, mustard, salt, and pepper together. Rub this mixture all over the lamb.
3. Roast the lamb for 1.5 to 2 hours, depending on your preferred doneness. Use a meat thermometer to check; 60°C (140°F) is medium-rare, while 70°C (160°F) is well-done.
4. Once the lamb is cooked to your liking, remove it from the oven and let it rest for 15 minutes.
5. While the lamb is resting, pour the red wine and balsamic vinegar into the roasting pan. Bring to a simmer on the stovetop and reduce by half, forming a rich gravy.
6. Carve the lamb and serve with the gravy on the side.

This roast lamb recipe is full of rich flavors, and the garlic and rosemary infuse the meat with a savory depth. The slow roasting results in a tender, melt-in-your-mouth texture, while the crispy outer layer adds a satisfying contrast. Pair this dish with roasted vegetables and potatoes for a complete Easter feast.

Easter Hot Cross Buns

Hot cross buns are a traditional Easter treat, and this recipe brings a twist on the classic with a hint of cinnamon and orange zest. Soft, sweet, and warmly spiced, these buns are perfect for breakfast or as an afternoon snack during the holiday season.

Ingredients:

• 500g strong white bread flour
• 10g salt
• 75g sugar
• 10g instant yeast
• 200ml warm milk
• 1 large egg
• 75g unsalted butter, softened
• 1 tsp ground cinnamon
• Zest of 1 orange
• 200g mixed dried fruit
• 100g candied peel
• 2 tbsp milk (for glazing)

For the cross:

• 75g plain flour
• 50ml water

Method:

1. In a large bowl, combine the bread flour, salt, sugar, yeast, cinnamon, and orange zest. Make a well in the center.
2. Warm the milk and butter together until the butter has melted. Pour the milk mixture and egg into the well and mix to form a dough.
3. Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Add the dried fruit and candied peel and knead until evenly distributed.
4. Place the dough in a lightly oiled bowl, cover with a damp tea towel, and let it rise for about 1 hour, or until doubled in size.
5. Preheat your oven to 220°C (425°F). Punch down the dough and divide it into 12 equal portions. Roll each portion into a ball and arrange them on a baking tray.
6. For the cross, mix the plain flour and water to form a smooth paste. Pipe the mixture over the buns in a cross pattern.
7. Bake for 20-25 minutes, or until golden brown. Brush the buns with warm milk to glaze them.

Hot cross buns are a classic symbol of Easter, and with their deliciously soft texture and sweet, spiced flavor, they’re sure to be a hit at your holiday gathering. The citrusy twist and rich dried fruit add extra layers of flavor, while the warm glaze creates a glossy finish that makes these buns truly irresistible. They’re perfect for serving at breakfast, tea, or as part of an Easter brunch.

Easter Simnel Cake

Simnel cake is a traditional Easter cake, rich in dried fruit, spices, and topped with marzipan. The cake has a lovely dense texture and is typically enjoyed at Easter as a symbol of renewal and rebirth. This version is beautifully spiced and decorated with eleven marzipan balls to represent the apostles (excluding Judas).

Ingredients:

• 200g unsalted butter, softened
• 200g light muscovado sugar
• 4 large eggs
• 200g self-raising flour
• 100g ground almonds
• 1 tsp mixed spice
• 1 tsp ground cinnamon
• 50g glacé cherries, chopped
• 100g currants
• 100g sultanas
• 50g candied peel, chopped
• 50g almonds (for decoration)
• 250g marzipan
• 2 tbsp apricot jam (for glazing)

Method:

1. Preheat your oven to 160°C (320°F). Grease and line a round cake tin.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition.
3. Fold in the flour, ground almonds, mixed spice, and cinnamon. Stir in the dried fruit and candied peel.
4. Pour half of the cake batter into the tin, and roll out 150g of marzipan to fit the top of the cake. Place the marzipan on top of the batter and cover with the remaining batter.
5. Bake for 1.5 to 2 hours, or until a skewer comes out clean. If the top starts to brown too quickly, cover it with foil.
6. Once the cake is baked and cooled, brush the top with apricot jam. Roll out the remaining marzipan and place it on top, creating a flat layer. Cut 11 small marzipan balls and place them evenly around the top of the cake.
7. Grill the cake under a low heat for 2-3 minutes to lightly brown the marzipan.

Simnel cake is wonderfully rich and fruity, with the perfect balance of spices. The marzipan adds a sweet, nutty finish that complements the cake’s dense texture. This cake is a traditional Easter treat and makes a wonderful addition to any holiday table, offering both a visual and flavorful treat.

Easter Chocolate Nest Cake

This fun and festive Easter chocolate nest cake is easy to make and a real crowd-pleaser. It’s an indulgent, chocolatey dessert with a crunchy cereal base, topped with mini chocolate eggs, making it a perfect treat for both children and adults alike during the Easter holidays.

Ingredients:

• 200g milk chocolate
• 100g dark chocolate
• 50g unsalted butter
• 200g cornflakes or rice krispies
• 1 tbsp golden syrup
• Mini chocolate eggs (for decoration)
• 100g white chocolate (optional, for drizzling)

Method:

1. Break the milk and dark chocolate into pieces and melt together with the butter and golden syrup in a heatproof bowl over simmering water, stirring occasionally.
2. Once the chocolate mixture is smooth and melted, remove from heat and stir in the cornflakes until they are fully coated with the chocolate.
3. Spoon the mixture into cupcake cases or a lined muffin tin and shape into small nests.
4. Allow the nests to set in the fridge for at least 1 hour.
5. Once the nests are set, top them with mini chocolate eggs. For an extra touch, melt the white chocolate and drizzle it over the nests.
6. Serve and enjoy this sweet, crunchy Easter treat!

The combination of chocolate and crispy cornflakes creates a delightful texture, while the mini eggs on top make this cake look just like an Easter nest. It’s a fun, easy dessert that’s perfect for a casual Easter gathering or as a treat for the kids. Plus, it’s so simple to make that you’ll want to include it in every Easter celebration.

Easter Lemon & Poppy Seed Muffins

These light and fluffy lemon poppy seed muffins are a delightful springtime treat, bursting with fresh citrus flavor. The poppy seeds add a subtle crunch, and the lemon glaze on top makes them extra special for Easter brunch or a springtime tea.

Ingredients:

• 250g plain flour
• 150g caster sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tbsp poppy seeds
• Zest of 2 lemons
• 2 large eggs
• 120ml whole milk
• 80g unsalted butter, melted
• 1 tsp vanilla extract
• 2 tbsp lemon juice

For the lemon glaze:

• 100g icing sugar
• 2 tbsp lemon juice

Method:

1. Preheat your oven to 180°C (350°F). Line a muffin tin with paper cases.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, poppy seeds, and lemon zest.
3. In a separate bowl, whisk the eggs, milk, melted butter, vanilla extract, and lemon juice until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Spoon the mixture into the muffin cases, filling them about two-thirds full.
6. Bake for 20-25 minutes or until a skewer comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
7. For the glaze, mix the icing sugar and lemon juice together. Drizzle the glaze over the cooled muffins.

These muffins are the perfect balance of tangy lemon and a light, airy texture. The poppy seeds give them an extra bit of crunch, while the glaze provides a sweet citrus finish. They’re ideal for an Easter brunch or as an afternoon snack, bringing a burst of spring flavor to any gathering.

Easter Carrot & Walnut Cake

This rich and moist carrot cake, studded with crunchy walnuts and spiced with cinnamon, is a perfect treat for Easter. Topped with a creamy cream cheese frosting, it’s a comforting dessert that embodies the flavors of spring and is sure to impress at your Easter table.

Ingredients:

• 300g carrots, grated
• 200g light brown sugar
• 4 large eggs
• 200ml sunflower oil
• 200g self-raising flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 100g chopped walnuts
• 1 tsp vanilla extract
• 1 pinch of salt

For the cream cheese frosting:

• 200g cream cheese, softened
• 100g unsalted butter, softened
• 250g icing sugar
• 1 tsp vanilla extract

Method:

1. Preheat the oven to 180°C (350°F) and grease and line a round cake tin.
2. In a large bowl, whisk together the eggs, sugar, and oil until smooth. Stir in the grated carrots and walnuts.
3. Sift together the flour, baking powder, cinnamon, nutmeg, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
4. Pour the batter into the prepared tin and bake for 30-35 minutes, or until a skewer comes out clean. Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
5. While the cake is cooling, make the frosting by beating together the cream cheese, butter, icing sugar, and vanilla extract until smooth.
6. Once the cake is cool, spread the cream cheese frosting evenly over the top and sides of the cake. Decorate with additional chopped walnuts or carrot decorations for an Easter touch.

This carrot and walnut cake is wonderfully rich and flavorful, with the cinnamon and nutmeg bringing out the natural sweetness of the carrots. The cream cheese frosting adds a smooth, tangy contrast that perfectly balances the cake’s spiced texture. It’s an Easter classic that will be the star of your dessert table.

Easter Spring Vegetable Tart

This savory vegetable tart is a wonderful addition to any Easter meal, showcasing fresh seasonal vegetables like asparagus, peas, and leeks. With a buttery, flaky pastry base and a creamy filling, it’s a flavorful and visually stunning dish perfect for brunch or a light Easter dinner.

Ingredients:

• 1 sheet puff pastry
• 200g asparagus, trimmed
• 100g peas (fresh or frozen)
• 1 leek, sliced
• 100g ricotta cheese
• 150ml double cream
• 2 large eggs
• 1 tsp Dijon mustard
• 1 tbsp olive oil
• Salt and freshly ground black pepper
• Fresh herbs (such as parsley or thyme) for garnish

Method:

1. Preheat your oven to 200°C (400°F). Roll out the puff pastry and fit it into a tart tin, trimming any excess pastry. Line the pastry with baking parchment and fill with baking beans or rice. Bake for 10-12 minutes to blind bake the crust.
2. While the crust is baking, heat olive oil in a pan and sauté the leek for 5 minutes until softened. Add the asparagus and peas and cook for another 3-4 minutes. Season with salt and pepper, then remove from the heat.
3. In a bowl, whisk together the ricotta, double cream, eggs, and Dijon mustard. Season with salt and pepper.
4. Once the tart base is blind-baked, remove the baking beans and parchment. Layer the sautéed vegetables into the tart shell, then pour over the cream and egg mixture.
5. Return the tart to the oven and bake for 25-30 minutes, or until the filling is set and golden brown.
6. Garnish with fresh herbs and serve warm.

This spring vegetable tart offers a delightful combination of creamy richness and fresh, earthy flavors. The flaky puff pastry provides a perfect contrast to the soft, custard-like filling, and the vibrant vegetables bring color and freshness to the dish. It’s a wonderful vegetarian option for Easter and a great way to enjoy the season’s best produce.

Easter Raspberry & White Chocolate Cheesecake

This no-bake cheesecake is a refreshing and indulgent treat for Easter, with the sweetness of white chocolate balanced by the tartness of fresh raspberries. The creamy filling is rich yet light, making it a perfect dessert for celebrating the holiday.

Ingredients:

• 200g digestive biscuits, crushed
• 100g unsalted butter, melted
• 200g white chocolate, melted
• 300g cream cheese, softened
• 150ml double cream
• 100g icing sugar
• 1 tsp vanilla extract
• 150g fresh raspberries (plus extra for decoration)
• Zest of 1 lemon

Method:

1. In a bowl, combine the crushed digestive biscuits and melted butter. Press the mixture into the base of a springform pan to form a firm, even base. Chill in the fridge for at least 30 minutes to set.
2. In a separate bowl, whisk the cream cheese, double cream, and icing sugar together until smooth and thick. Stir in the melted white chocolate, vanilla extract, and lemon zest.
3. Gently fold in the fresh raspberries, being careful not to break them up too much.
4. Spoon the cream mixture onto the biscuit base and smooth the top with a spatula. Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set properly.
5. Before serving, top the cheesecake with extra fresh raspberries and a sprinkle of lemon zest for a fresh, vibrant finish.

This raspberry and white chocolate cheesecake is creamy, smooth, and bursting with flavor. The combination of the tangy raspberries and the sweetness of the white chocolate makes every bite a delightful experience. The no-bake method makes it easy to prepare ahead of time, leaving you with more time to enjoy the Easter festivities.

Easter Hot Cross Bun Loaf

This twist on the classic hot cross bun turns the traditional Easter treat into a light, fluffy loaf, perfect for serving at breakfast or tea. With the signature spiced flavor of cinnamon and nutmeg, plus the familiar cross on top, this loaf is a comforting, aromatic treat.

Ingredients:

• 500g strong white bread flour
• 75g caster sugar
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 10g salt
• 10g instant yeast
• 300ml warm milk
• 50g unsalted butter, melted
• 1 large egg
• 300g mixed dried fruit (raisins, sultanas, currants)
• 1 tsp vanilla extract

For the cross:

• 75g plain flour
• 50ml water

For the glaze:

• 3 tbsp apricot jam

Method:

1. In a large bowl, combine the flour, sugar, cinnamon, nutmeg, salt, and yeast. Make a well in the center.
2. Warm the milk and butter together until the butter is melted. Pour the milk mixture, egg, and vanilla extract into the well and mix to form a dough.
3. Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic. Add the dried fruit and knead until evenly distributed.
4. Place the dough in an oiled bowl, cover with a tea towel, and leave to rise for 1-1.5 hours or until doubled in size.
5. Preheat your oven to 180°C (350°F). Once the dough has risen, turn it out onto a floured surface and shape it into a loaf. Place the dough into a greased loaf tin.
6. To make the cross, mix the plain flour and water to form a smooth paste. Pipe the cross over the top of the loaf.
7. Bake for 30-35 minutes, or until golden brown. While the loaf is baking, heat the apricot jam in a saucepan and brush it over the top of the loaf as soon as it comes out of the oven.
8. Let the loaf cool before slicing and serving.

This hot cross bun loaf is a wonderful mix of traditional Easter flavors in a new form. The spiced dough, packed with dried fruit, is soft and comforting, while the sweet glaze and signature cross add a festive touch. Perfect for sharing with family and friends over Easter weekend.

Easter Chocolate & Almond Tart

This indulgent chocolate and almond tart is the ultimate Easter dessert for chocolate lovers. The rich, smooth chocolate filling is perfectly complemented by a nutty almond crust and a dusting of cocoa powder. It’s a decadent treat that will be the centerpiece of any Easter celebration.

Ingredients:

• 200g digestive biscuits, crushed
• 100g ground almonds
• 50g unsalted butter, melted
• 1 tbsp sugar
• 300g dark chocolate (70% cocoa), chopped
• 150ml double cream
• 2 tbsp almond liqueur (optional)
• 50g ground almonds (for the filling)
• 1 tbsp honey
• Cocoa powder (for dusting)

Method:

1. Preheat your oven to 180°C (350°F). Grease a tart tin and line it with parchment paper.
2. In a bowl, combine the crushed digestive biscuits, ground almonds, sugar, and melted butter. Press the mixture into the base of the tart tin and bake for 10 minutes until golden. Allow to cool.
3. In a heatproof bowl, melt the dark chocolate with the double cream over a pan of simmering water (or use a microwave in short bursts).
4. Once the chocolate is melted and smooth, stir in the almond liqueur, ground almonds, and honey until fully combined.
5. Pour the chocolate mixture into the cooled tart crust and smooth the top with a spatula.
6. Refrigerate the tart for at least 3 hours, or until set.
7. Before serving, dust the tart with cocoa powder for a beautiful finish.

The rich chocolate filling is perfectly balanced by the nutty almond crust, making this tart an indulgent treat. The hint of almond liqueur enhances the flavor and elevates this dessert to a whole new level of sophistication. This chocolate and almond tart is the perfect dessert for Easter dinner, sure to delight your guests with its depth of flavor and elegant presentation.

Easter Lemon & Blueberry Panna Cotta

This refreshing lemon and blueberry panna cotta is a light yet creamy dessert that’s perfect for springtime. The citrusy lemon flavor pairs beautifully with the sweet, tangy blueberries, creating a dessert that’s both elegant and easy to make.

Ingredients:

• 500ml double cream
• 250ml whole milk
• 100g sugar
• Zest of 1 lemon
• 2 tsp lemon juice
• 1 tbsp gelatin powder
• 100g fresh blueberries
• 1 tbsp honey
• Fresh mint leaves (for garnish)

Method:

1. In a saucepan, heat the cream, milk, sugar, and lemon zest over medium heat until it just begins to simmer. Remove from the heat.
2. In a small bowl, sprinkle the gelatin powder over 2 tbsp of cold water and let it bloom for 5 minutes. Stir the gelatin into the warm cream mixture until dissolved.
3. Stir in the lemon juice and strain the mixture through a fine sieve to remove the zest.
4. Pour the panna cotta mixture into individual glasses or ramekins and refrigerate for at least 4 hours, or until set.
5. For the blueberry compote, combine the blueberries and honey in a small saucepan. Heat over low heat for 5-7 minutes, gently crushing the berries as they cook, until the mixture thickens slightly.
6. Spoon the compote over the set panna cotta and garnish with fresh mint leaves before serving.

This lemon and blueberry panna cotta is an elegant and refreshing dessert with a delicate balance of creamy richness and tart fruitiness. The fresh blueberries and lemon make it the ideal choice for an Easter dessert, offering both a light, satisfying finish to your meal and a beautiful touch to your holiday spread.

Easter Orange & Pistachio Cake

This vibrant orange and pistachio cake is a perfect Easter treat, bursting with citrusy freshness and nutty flavor. It’s light yet moist, and the pistachios give it a delightful crunch, making it a festive and refreshing dessert to serve during the holiday.

Ingredients:

• 200g self-raising flour
• 150g ground pistachios
• 200g caster sugar
• 4 large eggs
• 150ml sunflower oil
• Zest of 2 oranges
• Juice of 1 orange
• 1 tsp vanilla extract
• Pinch of salt

For the glaze:

• 100g icing sugar
• 2 tbsp fresh orange juice
• Chopped pistachios (for decoration)

Method:

1. Preheat your oven to 180°C (350°F). Grease and line a round cake tin.
2. In a large bowl, whisk together the eggs, sugar, and oil until smooth and well combined.
3. Stir in the orange zest, juice, and vanilla extract.
4. Fold in the flour, ground pistachios, and salt until the mixture is smooth.
5. Pour the batter into the prepared cake tin and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
6. While the cake cools, make the glaze by mixing the icing sugar and orange juice together to form a smooth, pourable consistency.
7. Once the cake is cool, drizzle the glaze over the top and sprinkle with chopped pistachios for a festive touch.

This cake is a beautiful blend of citrus and nuts, with the orange zest infusing the cake with a fresh, tangy flavor, while the pistachios add a nice crunch and depth. The glaze gives it a sweet finish, making it a lovely Easter centerpiece for your dessert table.

Easter Strawberry & Mascarpone Tart

This strawberry and mascarpone tart is a simple yet elegant dessert, featuring a buttery tart crust filled with a creamy mascarpone filling and topped with fresh, juicy strawberries. It’s a stunning and light dessert that’s perfect for the Easter season, when strawberries are in peak season.

Ingredients:

• 1 sheet of shortcrust pastry
• 250g mascarpone cheese
• 150ml double cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 500g fresh strawberries, hulled and halved
• Apricot jam (for glazing)

Method:

1. Preheat the oven to 180°C (350°F). Roll out the shortcrust pastry and fit it into a tart tin. Prick the base with a fork and line with baking parchment, then fill with baking beans or rice to blind bake.
2. Bake the pastry for 15-20 minutes or until golden, then remove from the oven and allow to cool.
3. While the tart base cools, make the filling. In a mixing bowl, beat the mascarpone cheese with the double cream, powdered sugar, and vanilla extract until smooth and thick.
4. Once the pastry is completely cool, spread the mascarpone mixture evenly into the tart shell.
5. Arrange the halved strawberries on top of the mascarpone filling in a decorative pattern.
6. Gently heat the apricot jam in a small saucepan and strain it to remove any pieces of fruit. Brush the jam over the strawberries for a glossy finish.
7. Chill the tart in the fridge for at least an hour before serving.

The combination of creamy mascarpone and fresh strawberries creates a light, refreshing flavor, while the crisp pastry base adds texture. The apricot glaze gives the tart a beautiful shine and an extra hint of sweetness. This dessert is a delightful, seasonal option for Easter gatherings, showcasing fresh strawberries in a simple, yet luxurious way.

Easter Lemon Meringue Pie

Lemon meringue pie is a classic dessert that always feels festive and special. The tangy lemon curd filling is perfectly balanced by the sweet, fluffy meringue topping. This version is the perfect balance of flavors and textures, making it an ideal Easter dessert.

Ingredients:

• 200g digestive biscuits, crushed
• 100g unsalted butter, melted
• 4 large eggs, separated
• 150g caster sugar
• 200ml lemon juice (about 3-4 lemons)
• Zest of 2 lemons
• 1 tsp cornflour
• 150ml water
• 1/2 tsp cream of tartar

Method:

1. Preheat the oven to 180°C (350°F). Grease and line a pie dish.
2. In a bowl, combine the crushed digestive biscuits and melted butter. Press the mixture into the base of the pie dish to form a firm crust. Bake for 10-12 minutes, then remove from the oven and set aside.
3. For the lemon filling, whisk the egg yolks with the sugar until smooth. In a saucepan, combine the lemon juice, lemon zest, cornflour, and water. Bring to a gentle simmer, whisking until thickened.
4. Gradually pour the hot lemon mixture into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and cook for 3-4 minutes until thick and smooth. Remove from the heat and pour into the baked biscuit crust.
5. In a separate bowl, whisk the egg whites with the cream of tartar until soft peaks form. Gradually add the remaining sugar and whisk until stiff peaks form.
6. Spoon the meringue over the lemon filling, spreading it to the edges of the crust to seal the filling. Bake for 10-12 minutes, or until the meringue is golden brown.
7. Allow the pie to cool before serving.

This lemon meringue pie is the perfect balance of tangy and sweet, with the smooth lemon filling contrasting wonderfully with the light, fluffy meringue topping. The biscuit crust adds a crunch to every bite, making it a delightful choice for Easter dessert. It’s a comforting and visually stunning treat that will be loved by all.

Note: More recipes​ are coming soon!