mary berry lemon curd muffins

lemon curd muffins

Basic ingredients for lemon curd muffins

  • Cupcakes: 180g butter, at ambient temperature
  • 135g sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 180g self-rising flour
  • Lemon curd: 1 lemon, zest, and juice
  • 150g butter
  • 125g sugar

How to make lemon curd muffins

  • Pre-heat the oven to 175C/ 345F. Now Line a muffin pan with 12 paper liners.
  • Mix the butter, sugar, and salt in a bowl until smooth. Mix in 2 eggs. Beat until well combined. Mix in the rest of the eggs. Add the vanilla extract and self-rising flour.
  • Beat until smooth. Remember Don’t overmix your batter. Now Mix it only until all ingredients are well combined. Over-mixing will cause gluten to form in the recipe.
  • Now This will cause your cake to rise beautifully in the oven and then fall once it is removed. Each cupcake liner should be half-full. After this, Bake at 350 degrees for 14-18 minutes or until a toothpick inserted in the center comes out clean.
  • Now Transfer cupcakes to a wire rack and let cool on a baking sheet.
  • Make the lemon curd in the meantime. Beat the egg, sugar, and lemon zest in a small bowl. Set aside. Combine the butter and lemon juice in a saucepan. Heat the butter on medium heat. Stir the butter into the egg mixture. Return the mixture to the saucepan.
  • After this, let the mixture cook on medium heat for about 10-13 minutes, stirring occasionally until it becomes creamy and thick enough that it coats the back of the spoon. The lemon curd should be taken off the heat.
  • Set aside to cool. Wrap it in plastic wrap. Cover it with plastic wrap.
  • Now let it cool for 10 minutes, then let it cool completely before storing it in the refrigerator for at least 20 minutes.
  • Now Transfer the lemon curd into a piping bag using a small tip. Frost the cupcakes. Enjoy this lemon curd muffins recipe.

see more recipes

Top recipes

Leave a Comment