Ingredients
Scale
- For the Lemon Curd:
- Juice of 2 organic lemons
- 50 g sugar
- 10 g cornstarch
- 2 eggs
- 20 g butter
- For the Muffin Batter:
- 100 g butter
- 2 eggs
- 60 g ground almonds
- 170 g powdered sugar
- 120 g flour
- 1 1/2 teaspoons baking powder
- Zest of 1 organic lemon
- For Dusting:
- 10 g powdered sugar
Instructions
- In a pot over low heat, melt the juice of two lemons and 50g of sugar.
- Increase the heat slightly and stir in the cornstarch and eggs.
- Continue to stir for 5 minutes until the mixture thickens.
- Remove from heat and stir in 20g of butter until melted.
- Pour the lemon curd into ice cube trays and freeze for at least three hours.
- Preheat the oven to 200°C (392°F).
- In a bowl, mix the eggs and sugar until creamy.
- Add the soft butter, flour, ground almonds, lemon zest, and baking powder, mixing until just combined.
- Grease a muffin tin well.
- Fill each muffin cup about halfway with batter.
- Place a frozen lemon curd cube in each muffin cup.
- Top with the remaining batter, covering the curd completely.
- Bake for 10 minutes at 200°C (392°F).
- Allow to cool slightly before removing from the tin.
- Dust with powdered sugar before serving.
Notes
Enjoy these muffins warm for a gooey filling, or cold for a delightful snack. Store in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 15g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg