Sigh. I have a feeling that the bakes from Sweet and Simple Bakes is going to make me gain 10 pounds!
I think this has got to be one of my most favorite bakes so far. Not only were we to make muffins with a to-die-for lemon curd filling, I also got to make my own lemon curd. And I must say, the lemon curd was just… UNBELIEVABLE!! I couldn’t stop tasting it and was seriously considering making a second batch!
(recipe from S & SB)
55 g/ 22 oz Butter
8 oz Sugar
2 Eggs, lightly beaten
Grate the rinds of the lemon and squeeze out the juice.
Set up a double boiler with a glass bowl over a pan of boiling water. Add the butter and sugar to the glass bowl. Keep stirring until the butter is melted.
Add the rind and the juice and continue stirring for a minute. Now stir in the eggs and stir constantly for 30 minutes, until a spoon drawn through the lemon curd lets you see the bottom of the glass bowl.
Pour into a sterilized jar. It will keep up to a month (sadly I don’t have any left!).
Now onto the luscious muffins 🙂
Lemon Curd Muffins
(Recipe from S & SB)
7 oz Self-Raising Flour
3 1/2 oz Golden Caster Sugar (I used regular caster sugar)
1 large Egg
3 fl oz Oil
5 fl oz Milk
1/2 tsp Vanilla Extract
12 tsp Lemon Curd
For the Glaze/ Coating:
4 tbsp Lemon Curd
2 oz Caster Sugar
Preheat the oven to 190 deg C.
For the muffins, mix together all the dry ingredients (flour, sugar) in one bowl and the wet ingredients (except the lemon curd) in another. Slowly add the wet to the dry ingredients until combined.
Line a muffin pan. Put a teaspoon of the batter into the lined muffin pan. Top with one teaspoon of lemon curd. Now add the rest of the batter.
Bake for 15-20 minutes.
While it is baking, melt the lemon curd for the glaze over the stove top or in the microwave. Spread on the muffins when they come out of the oven and sprinkle with the caster sugar.
Oh goodness they were so delicious!!! And the inside was gooey and just perfect – a lovely combination of tart and sweet!