Ingredients
Scale
- 120 g Butter
- 4 Eggs
- 60 g Ground Almonds
- 170 g Powdered Sugar
- 120 g Flour
- 1 1/2 tsp Baking Powder
- Zest of 1 Lemon
- Juice of 2 Lemons
- 50 g Sugar
- 10 g Cornstarch
- 2 Eggs
- 20 g Butter
- 10 g Powdered Sugar
Instructions
- Cook the lemon curd: Heat the juice of two lemons with 50 g sugar in a pot. Add cornstarch and two eggs, stirring vigorously over medium heat.
- Let the mixture simmer for about 5 minutes, stirring continuously until thickened. Remove from heat and stir in 20 g of chopped butter.
- Pour the cooled lemon curd into an ice cube tray and freeze for at least three hours.
- Preheat the oven to 200°C (400°F).
- Mix the eggs and powdered sugar in a bowl. Add the soft butter, flour, ground almonds, lemon zest, and baking powder, and mix well.
- Grease a muffin tin and fill the molds slightly more than halfway with the batter.
- Take the lemon curd ice cubes out of the freezer and press one cube into the center of the batter in each mold.
- Cover the cubes with the remaining batter until the molds are well-filled.
- Bake the muffins for 10 minutes at 200°C. Allow to cool after baking.
- Dust the finished lemon muffins with some powdered sugar before serving.
Notes
Best enjoyed warm for a gooey filling; can be served with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg