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Lemon curd muffins are an easy and delectable treat for people to make when they have a craving for something sweet and tangy. Soft, delicate sponge cake encompassing a dollop of tart, citrusy, yellow custard known as lemon curd is the best way to describe lemon curd muffins. It is popular to make these refreshing little treats in the springtime because of their bright flavor and soft texture. Even the novice baker can have fun baking these little sponge cakes with a custardy surprise in the center.
This simple recipe can be made using store-bought lemon curd or homemade lemon curd. When using store-bought lemon curd, a high-quality product will be preferred to get the full flavor of the lemons throughout the muffin. People also will commonly add a topping to the muffins for an extra kick of sweetness.
As with most muffins, lemon curd muffins begin with a dry mixture of flour and sugar. The wet ingredients — eggs, oil, milk and vanilla extract — are beat together in a large mixing bowl until combined. The dry ingredients are slowly added to the mixture of wet ingredients, and everything is mixed until thoroughly blended.
Lemon curd can be made from scratch for a more homemade taste. A double broiler can be set up, and the baker can continually whisk together eggs, sugar and lemon juice for about 10 minutes until the mixture reaches 160°F (about 71°C). It is then strained to remove any lumps, and butter is whisked in until it is thoroughly melted. Lemon zest is added, and the mixture is is covered and cool.
A portion of the muffin batter can be spooned into a paper-lined muffin pan, filling each individual cup about halfway. A small amount of lemon curd can be used as the filling in the lemon curd muffins. It should be placed in the center of the apportioned muffin batter, and additional batter mixture should be spooned over the lemon curd. The muffins should be baked in an ovens at 375° Fahrenheit (about 190° Celsius) for 15-20 minutes or until the tops are golden brown and the muffins are firm to the touch.
It is common for a topping to be added as a finishing touch. Any remaining lemon curd can be warmed in the microwave for about 10 seconds and drizzled over the muffins. The muffins can then be dipped in sugar or coconut shavings. Lemon curd muffins can be served warm or cool.
@Scrbblchick -- I'd like your recipe for lemon curd. I've never tried it, but I have done custards and the recipes I've seen for it sound similar to a custard. Maybe I'll just find a recipe that looks good and will test it.
I think filled cupcakes are wonderful. The filling helps keep the cake moist, and it's always a delicious treat to bite into a cupcake and get a little surprise in the middle with some kind of filling.
I want to do devil's food cupcakes with a chocolate filling. I'm busy searching for recipes for that filling right now.
But I'm going to try some lemon curd and see how that turns out. I can't think it would be any tougher than custard to make.
I took some shortcuts when I made my lemon curd cupcakes. I did make the curd myself. That was a necessity. However, I did use a lemon cake mix for the cupcakes themselves. I did add extra lemon juice and zest though, to intensify the lemon flavor. That made them taste completely homemade.
I had a little cupcake kit I bought at a department store and it had a filling tip with it. I just filled up the pastry bag with the curd and filled the cupcakes with it. I added some lemon buttercream frosting and a little lemon candy on top. They didn't look like a professional baker had done them (nothing I decorate ever does), but they did look very nice, and they were very yummy! To me, that's the most important part.
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