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Lemon Curd Muffins
- Preparation and cooking time
- Total time
- More effort
- Makes Muffins
Lemon muffins with lemon curd
- 200g/7oz self-raising flour
- 100g/3 ½ oz golden caster sugar
- 1 large egg
- 75ml/3fl oz sunflower oil
- 150ml/5fl oz milk
- ½ tsp vanilla extract
- 60ml/12 tsp lemon curd
For the sugar coating:
- 60ml/4 tbsp lemon curd
- 50g/2oz golden caster sugar
- STEP 1Heat the oven to 190oC/375oF/gas 5. Line a 12 whole muffin tin with paper cases.
- STEP 2Sieve the flour into a bowl mix in the sugar
- STEP 3mix together the egg, sunflower oil, milk and vanilla extract in a bowl
- STEP 4Make a well in the flour and sugar mix add some of the liquid mix into the centre of the well in the flour mix then stir in (this helps the dry and wet mixes mix together) continue to stir in the wet mix to the dry mis to make the muffin batter add some juice of a lemon stir it in.
- STEP 5fill the muffin cases half full withthe batter then place 1 tsp of lemon curd on top then top up the muffin cases with remaining muffin batter.
- STEP 6place in the pre heated oven on the middle shelf DO NOT SLAM the door. Bake for 10-15 minutes until risen and firm.
- STEP 7For the sugar coating, microwave the lemon curd on high for 1 minute until melted. Put the sugar into a shallow bowl. Brush on the melted lemon curd top of each muffin and dip the tops of each muffin in the sugar to coat the tops.
- STEP 8If anyone can't get hold of Lemon Curd at your local store, you can make your own. Below I have included a recipe but feel free to use your own recipe.
- STEP 9The following will make a single large jar of lemon curd. Obviously you can multiply up the quantities to make more.
- STEP 10Put a large bowl over a pan of water. Put this on the heat, and once the water has come to the boil put 55g (2oz) of unsalted butter and 225g (8oz) of sugar into the bowl.
- STEP 11Meanwhile, grate the rind of two lemons and squeeze their juice into another bowl. Once the butter has fully melted, add the rind and juice to your large bowl over the pan. Finally, beat two eggs and pour them into the mixture. Stir the mixture with a wooden spoon. Keep it moving slowly all the time so that it coats the edges of the bowl. This will allow it to start cooking on the hot glass. Over the next 20 to 30 minutes it will thicken and you may start to see some white parts forming in the otherwise yellow mixture. This is perfectly normal. Eventually you will see that the mix has become considerably thicker and you will be able to draw the spoon through it and see the bottom of the bowl. Once you have reached this stage it is ready to be poured into the jar.
- STEP 12Remove the pan from the heat and very carefully ladle the hot mixture into a sterilised jar using a funnel if necessary to help you get it in, without it running down the sides.