Lemon Curd Filled Muffins Recipes

Steps:

• Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
• Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
• Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

Steps:

• In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
• Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
• Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.

Steps:

• In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

Steps:

• Preheat oven to 350 degrees; line a 12-cup muffin pan with paper liners.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt.
• In a large bowl, using an electric mixer on med-high speed, beat sugar, butter and lemon zest until light and fluffy.
• Beat in cream cheese until blended.
• Beat in egg, lemon juice and vanilla until blended.
• Add the flour mixture to the egg mixture and gently stir with a wooden spoon until just blended.
• Divide half the batter equally among prepared muffin cups.
• Spoon 2 tsp of the lemon curd into the center of each cup of batter.
• Top with the remaining batter and sprinkle with turbinado sugar.
• Bake in oven for 22-24 minutes or until tops are golden brown and spring back when touched.
• Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

Steps:

• Preheat the oven to 170°C/325°F and line a muffin pan with paper cases.
• Sift flour, baking powder and caster sugar together.
• Add lemon zest.
• Mix together the milk, egg, butter, lemon curd and vanilla essence.
• Mix together the cream cheese and icing sugar in a seperate bowl.
• Make a well in centre of the dry ingredients, quickly stir in the wet ingredients using no more than 12 strokes.
• Put 1 tablespoon of the muffin mix into the base of the muffin pans.
• Pop a fraction (1/6th) of the cream cheese mixture on top and then cover with the remaining muffin mixture.
• The tins should be almost full to the top.
• Bake in the centre of the preheated oven for 20 minutes.
• Prepare the glaze by mixing the icing sugar and lemon juice together.
• Remove the muffins from their tins, cool for five minutes and then drizzle with the glaze.