Lemon Delights

Lemon delicacies, also called nuns’ uncles, are sweets of Campania origin made of sponge cake filled with lemon cream and wrapped in a creamy icing. Delicious!



  • 6 eggs at room temperature;
  • 200 g sugar;
  • 200 g flour.


  • 3 egg yolks;
  • 100 ml of water;
  • 100 gr of butter;
  • 100 gr of sugar 2 lemon peel;
  • 9 gr of jelly in sheets;
  • 30 ml of limoncello.


  • 3 egg yolks;
  • 50 g flour;
  • 50 g sugar;
  • 170 ml milk;
  • 170 ml cream liquidala;
  • rind of a lemon.


  • 50 g sugar;
  • 50 g water;
  • 75 ml lemon;
  • cellola with one lemon rind.


  • lemon cream;
  • 250 ml of liquid cream;
  • 50 ml of milk.


First of all, start by preparing the sponge cake domes according to our sponge cake recipe and using special hemispherical moulds with a diameter of 8 cm. Once cooked, let them cool down, then unmould them and keep them aside.

Proceed with the preparation of the custard. Soak the gelatine in cold water and leave it aside. Put the sugar with the lemon rind and water in a saucepan. Bring to the boil and let go for about ten minutes. Filter the liquid and pour it over the yolks, which you have put in another saucepan over a low heat, while it is still hot. Bring to the boil, then add the butter in cubes. Once the butter has amalgamated, add the squeezed gelatine and limoncello.

Amalgamate the cream, then once it has reached the right consistency, put it in a bowl, cover it with the transparent film and let it cool in the refrigerator.

Pass to the preparation of the second cream. In a small saucepan heat the milk together with the cream, being careful not to bring it to a boil. In another pan, mix the egg yolks with the sugar over a low heat, then add the lemon rind in pieces (to remove it more easily later) and the flour. Stir well to prevent lumps from forming. Add the hot milk with the cream and let the cream thicken. Turn off the heat, remove from the heat and remove the lemon rind.

At this point, proceed with the bagna al limoncello. Put water, sugar, limoncello and lemon rind in a small pot in large pieces and simmer for about ten minutes. Turn off the heat and let it cool down.

Take the previously prepared cupolas of sponge cake and cut the base to make a disc about 1.5 cm high. Dig into the remaining cupola a small hollow.

Brush the inside and the base with the bagna al limoncello, then fill the cavity with the custard to which you have added half of the lemon cream. Reform the dome by bringing together the disc at the base and turn over the lemon delight just created.

To obtain the icing with which to cover the delicacies, mix the remaining half of the lemon cream with whipped cream and milk until you get a compound dense enough but still enough to pour it on the delicacies.

With a ladle make sure to pour it directly on the delicacies arranged on a grill. Cool in the refrigerator and decorate to taste with whipped cream and lemon peel.