Triple Lemon Muffins with Homemade Lemon Curd

17 mins
Serves 1
facebook.com

Directions

  1. 1Preheat oven and line muffin tin with paper liners.
  2. 2Preheat oven and line muffin tin with paper liners.
  3. 3Preheat oven and line muffin tin with paper liners.
  4. 4Combine dry ingredients in a bowl.
  5. 5Combine dry ingredients in a bowl.
  6. 6Combine dry ingredients in a bowl.
  7. 7In a separate bowl, whisk together wet ingredients.
  8. 8In a separate bowl, whisk together wet ingredients.
  9. 9In a separate bowl, whisk together wet ingredients.
  10. 10Gently fold wet ingredients into dry ingredients.
  11. 11Gently fold wet ingredients into dry ingredients.
  12. 12Gently fold wet ingredients into dry ingredients.
  13. 13Fill muffin liners about 2/3 full.
  14. 14Fill muffin liners about 2/3 full.
  15. 15Fill muffin liners about 2/3 full.
  16. 16Bake until golden brown.
  17. 17Bake until golden brown.
  18. 18Bake until golden brown.
  19. 19While muffins are baking, prepare lemon curd by whisking together lemon juice, sugar, butter, eggs, and lemon zest in a saucepan.
  20. 20While muffins are baking, prepare lemon curd by whisking together lemon juice, sugar, butter, eggs, and lemon zest in a saucepan.
  21. 21While muffins are baking, prepare lemon curd by whisking together lemon juice, sugar, butter, eggs, and lemon zest in a saucepan.
  22. 22Cook over low heat, stirring constantly, until thickened.
  23. 23Cook over low heat, stirring constantly, until thickened.
  24. 24Cook over low heat, stirring constantly, until thickened.
  25. 25Let the lemon curd cool completely.
  26. 26Let the lemon curd cool completely.
  27. 27Let the lemon curd cool completely.
  28. 28Once muffins have cooled, sift powdered sugar over the top.
  29. 29Once muffins have cooled, sift powdered sugar over the top.
  30. 30Once muffins have cooled, sift powdered sugar over the top.
  31. 31Pipe lemon curd onto the muffins.
  32. 32Pipe lemon curd onto the muffins.
  33. 33Pipe lemon curd onto the muffins.

Ingredients

  • 1.5 cups all-purpose flour
  • 1.5 cups all-purpose flour
  • 1.5 cups all-purpose flour
  • 0.5 tablespoons corn starch
  • 0.5 tablespoons corn starch
  • 0.5 tablespoons corn starch
  • 0.5 teaspoons baking powder
  • 0.5 teaspoons baking powder
  • 0.5 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1 teaspoons baking soda
  • 1 teaspoons baking soda
  • 1 teaspoons salt
  • 1 teaspoons salt
  • 1 teaspoons salt
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 1 cups cane sugar
  • 1 cups cane sugar
  • 1 cups cane sugar
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 lemons lemon zest
  • 2 lemons lemon zest
  • 2 lemons lemon zest
  • 0.33 cups fresh lemon juice
  • 0.33 cups fresh lemon juice
  • 0.33 cups fresh lemon juice
  • 1 teaspoon lemon extract
  • 1 teaspoon lemon extract
  • 1 teaspoon lemon extract
  • 0.5 cups olive oil
  • 0.5 cups olive oil
  • 0.5 cups olive oil
  • 0.75 cups plain Greek yogurt
  • 0.75 cups plain Greek yogurt
  • 0.75 cups plain Greek yogurt
  • 0.75 cups fresh lemon juice
  • 0.75 cups fresh lemon juice
  • 0.75 cups fresh lemon juice
  • 0.75 cups white sugar
  • 0.75 cups white sugar
  • 0.75 cups white sugar
  • 0.5 cups unsalted butter
  • 0.5 cups unsalted butter
  • 0.5 cups unsalted butter
  • 3 large eggs
  • 3 large eggs
  • 3 large eggs
  • 1 tablespoon grated lemon zest
  • 1 tablespoon grated lemon zest
  • 1 tablespoon grated lemon zest
  • 0.75 cups powdered sugar
  • 0.75 cups powdered sugar
  • 0.75 cups powdered sugar

Equipment

ovenmuffin tinmeasuring cupsmeasuring spoonsmixing bowlswhiskcookie scooppiping bagsieve