Mrs Smith was a lady who lived over the road from us when I was a kid. Mum acquired the recipe for her well loved lemon balls which is basically a kiddie friendly rum ball. We like to make it even more kiddie friendly and replace some of the sultanas with some milk chocolate chips.
Making Mrs Smith’s Lemon Balls yesterday was the kids project and I warn you it was messy. I have never seen such a flurry of activity in the kitchen before. The rules were clearly outlined. No eating any sticky mixture until all the balls were rolled and safely tucked away in the fridge. If you were unable to resist then you were off the cooking team. Essie failed. She had to go and eat the remaining mixture off her hands and then wash her hands in the bathroom.
She came back with an idea. She would just roll the balls in the coconut whilst Levi and Tilly did all the rolling. So she was back on the team and it seemed to work quite smoothly. Everyone was very proud of their efforts and all the lemon balls are hidden in the downstairs fridge ready to snack on over Christmas.
I would recommend making a double batch especially if you are leaving the cooking to children. We chopped up a big block of milk chocolate and mixed it in along with about 1/3 cup of sultanas. You can play around with extra additions.
mrs smith’s lemon balls
10 weetbix, crushed
1/2 cup desiccated coconut
1/2 cup sultanas (I go half and half with chocolate chips)
2 tablespoons cocoa powder
2 tablespoons lemon juice
tin of condensed milk
extra desiccated coconut to coat
Combine all the ingredients in a large bowl. Roll tablespoons of the mixture into a ball. Roll these in a plate of extra desiccated coconut.
Store in the fridge in an airtight container. Best made the day before.