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Lemon Muffins
6 muffins
Lemon curd
White sugar 90g
A pinch of salt
Unsalted butter 40g
Egg 1
Egg yolk 1
Lemon juice 80ml(from 2 lemons)
Muffin batter
Sugar (organic cane sugar) 100g
Lemon zest (from 2 lemons)
Egg 1
Vanilla extract 1/2 tsp
Vegetable oil 75g
All purpose flour 125g
Corn starch 10g
Baking powder 6g
Salt 1/4 tsp
Milk 90ml
Please prepare ✔️
Prepare all ingredients at room temperature.
Prepare lemon zest and lemon juice from 2 lemons.
Preheat the oven to 170 degrees.
🍋 How To Make Lemon Curd
1. Mix sugar, salt, and butter in a clean bowl.
2. Add eggs one by one. Then add lemon juice.
3. Put the batter in a saucepan and heat over low heat until the texture becomes smooth. (Continue stirring without stopping)
4. Turn off the heat when it reaches a thick, non-flowing consistency.
5. Sift the lemon curd and place it in a clean container. Close the top and let cool at room temperature.
🔅 How to store - Can be stored in the refrigerator for about 2 weeks and in the freezer for up to 3 months.
1. Mix sugar and lemon zest in a clean bowl. Rub it with the fingers so that the lemon flavor is well absorbed into the sugar.
2. Add egg, vanilla extract, and vegetable oil. Mix smoothly until all sugar is well dissolved.
3. Mix all the dry ingredients in another clean bowl. Sift and add into the bowl in 2 portions. And then add milk.
4. Add all remaining dry ingredients and mix smoothly.
5. Fill the prepared muffin tin with batter to 3/4 full. Bake in an oven preheated to 170 degrees for about 15-18 minutes.
6. Let the baked muffins cool down, then take them out of the pan and place them on a cooling rack.
7. Finish by adding lemon curd to the completely cooled muffins.
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#LemonMuffins #LemonCake #LemonCurd
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