Lemon Curd:
Mix Ingredients:
In a clean bowl, mix sugar, salt, and butter.
Add the egg and egg yolk, one at a time, then add the lemon juice.
Cook:
Pour the mixture into a saucepan and heat over low heat, stirring continuously until the texture becomes smooth and thickens.
Remove and Cool:
Remove from heat once it reaches a thick, non-flowing consistency.
Sift the lemon curd and place it in a clean container. Let it cool at room temperature.
Store:
Store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Muffin Batter:
Preheat Oven:
Preheat the oven to 170°C (340°F).
Prepare Sugar Mixture:
In a clean bowl, mix sugar and lemon zest. Rub the zest into the sugar with your fingers to release the lemon flavor.
Combine Wet Ingredients:
Add the egg, vanilla extract, and vegetable oil. Mix until the sugar is well dissolved.
Mix Dry Ingredients:
In another bowl, mix all the dry ingredients (flour, corn starch, baking powder, salt). Sift and add to the wet mixture in two portions, alternating with the milk.
Combine:
Mix until smooth.
Fill Muffin Tin:
Fill a prepared muffin tin with batter until 3/4 full.
Bake:
Bake in the preheated oven for about 15-18 minutes.
Cool:
Let the muffins cool in the tin for a few minutes, then transfer to a cooling rack.
Top with Lemon Curd:
Once completely cooled, add lemon curd to the top of the muffins.
Notes:
For an extra lemony kick, add a bit more lemon zest to the batter.
Ensure the muffins are completely cooled before adding the lemon curd to prevent it from melting.
Prep Time:
20 minutes
Cooking Time:
18 minutes
Total Time:
38 minutes
Kcal:
Approx. 220 kcal per serving
Servings:
