I have seen on British TV a few a lemon curd muffin recipes. I thought I would give it a try. I wanted to make Lemon tart at first, but just the thought of making meringue and all, made me wanted to give up without even starting first. My husband doesn't like lemony food, but lemon curd yes!
I have started the lemon curd first.
3 eggs
juice of 3 lemons
150 gr of sugar
1 table spoon of corn starch
30gr to 50 gr of unsalted butter cut in cubes
(the "authentic" version doesn't have corn starch)
Start whisking the eggs and the sugar first, then add the lemon juice and the corn starch.
Put the mixture in a bowl that will go over a bain-marie.
Whisk whisk whisk until it starts to thicken. Add the butter cubes.
It may take more than 5 minutes. I was about to give up and then it started to thicken. Now it's ready.
You can put the lemon curd in a jar, it will last up to a week.
Update 19/07/2013 : The bain-marie is not really necessary, you can put the pan directly on the heat. It will work too. Just set the heat on medium or low.
It goes well with:
-crêpes
-yougurt
-cake
-muffin
Lemon curd muffins
I made my muffins with the french" yogurt cake" recipe, they use the cup of the yogurt for measurement.
Use the cup of the yogurt to measure the ingredients, do not throw this away!
-3 eggs
-2 cups of sugar (cup of the yogurt)
-3 cups of flour (cup of the yogurt)
-10 g of baking powder
-1/2 cup of the vegetable oil (cup of the yogurt)
Mix all the ingredients together and grate a little bit of lemon zest and add it to the mix.
Prepare le muffin tin and the muffin cases.
Put a table spoon of the cake mixture in the muffin cases (it should be half of the muffin case) and add a spoon of the lemon curd, then another spoon of the cake mixture.
Bake in the oven at 200 degree Celsius or 392 degree Fahrenheit (lower depending on your oven), for 30 minutes.
