Lemon Curd Muffins

15 January, 2008 at 11:54 am | Posted in » Handful Muffins & Cupcakes, » Recipes | 1 Comment
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Made these lovely tangy Lemon Curd Muffins yesterday… they are such a lovely treat! I love the taste of the lemons combined with the butter & sweetness of the sugar…. it’s a perfect match!

Look at the Lemn Curd filling oozing out… yummy!

However, I had a little problem when piping the lemon curd filling into the muffins… maybe the piping tip I used was too big, the filling flows out to the top of the muffins and I have to wipe it off to clean the mess… maybe next time I try to use a smaller tip and see what is the outcome…

Makes 12

Lemon Curd
3 tablespoons plus 1-1/2 teaspoons granulated sugar
3 tablespoons lemon juice
4-1/2 teaspoons butter
1 egg, lightly beaten
1 teaspoon grated lemon peel

OR, alternately use store-bought ready made lemon curd (a 10-ounce jar will be sufficient for this recipe)

3/4 cup (1 1/2 sticks/6 oz./170g) butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup buttermilk

2 tablespoons (1/4 stick/1 oz./28g) butter, softened
1/2 teaspoon vanilla extract
Pinch salt
2 cups confectioners’ sugar
2 to 4 tablespoons milk
Yellow food coloring (optional)

Garnish: (optional)
Thin strips of lemon peel


For Lemon Curd
1.        In a heavy saucepan, cook and stir sugar, lemon juice and butter until smooth.
2.       Stir a small amount into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer.
3.       Stir in lemon peel. Cool 10 minutes. Cover and chill for 1-1/2 hours or until thickened.
(Or, alternately use store-bought ready made lemon curd).  

For Cupcake Batter
1.        In a mixing bowl, cream butter and sugar.
2.       Add eggs, one at a time, beating well after each.
3.       Add vanilla and lemon peel.
4.       Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.
5.       Fill 12 paper-lined muffin cups three-fourths full. Bake at 350 degrees F/180 degrees C for 20-25 minutes or until a toothpick comes out clean. Cool 10 minutes; remove from pan to a wire rack. Cool completely.
6.       Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill bag with lemon curd. Insert tip 1 inch into center of each cupcake; fill with curd just until tops of cupcakes begin to crack.  

For Frosting and Garnish
1.        Place all frosting ingredients (including a couple of drops of yellow food coloring, if using) in mixing bowl and beat on medium-low speed with an electric mixer for 30 seconds, then increase speed to medium and beat for an additional 2-3 minutes until frosting is dense and creamy.
2.       Frost cooled and filled cupcakes.

If desired, garnish each cupcake with thin strips of lemon peel. Store cupcakes in refrigerator loosely covered with plastic wrap.


1 Comment »

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  1. I LOVE anything lemon! These look fab! yum!

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