A little while ago Courtenay posted up a recipe for Lemon Meringue Cupcakes and coincidentally my flatmate Ashley (who has previously contributed the Tropical Muffin recipe to our blog) had made some too!
Ashley’s (pictured in this post) were slightly different from Courtenay’s as they were popped them under the grill for a few seconds to brown the tops. She also made the lemon curd to go in the middle and has passed the recipe on to me, so I thought I would share it with you all :)
You will need:
6 tablespoons unsalted butter, softened at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
⅔ cup fresh lemon juice
1 teaspoon grated lemon zest
In a large bowl, beat the butter and sugar with an electric mixer for about 2 minutes. Slowly add the eggs and yolks. Beat for 1 minute. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth (the curdled appearance disappears as the butter in the mixture melts). Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. It should leave a path on the back of a spoon and will read 75°C on a thermometer. Don't let the mixture boil.
Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.
Thank you Ashley for the recipe and photos.