Posts Tagged ‘Lemon Curd’

With my left over Lemon Curd, I wanted to make some kind of biscuit type things… I’m not a huge fan of proper crunchy biscuits and I didn’t want another muffin/cake type… so I thought i’d go for something in the middle, and seeing as I invented the recipe, I can call it what I like. So I’ve chosen ‘Lemon Curd Jaffa Cakes’…. Not a biscuit, not a cake… Somewhere in the middle. 

Makes 24 (plus I had a tiny little bit left over so I put them in petit four tins and made 6 mini ones!)


320 g SR flour,

225 g Butter,

150 g Caster sugar,

1 tsp Vanilla extract

Some Lemon Curd (you could use bought stuff, but if you’re already making homemade ‘biscuits’ you might as well go the whole hog!)


Preheat the oven to gas mark 4. Cream the butter and sugar together in a bowl then add the flour and vanilla extract. Put some elbow grease into the mixing….! Then stir in a couple of spoons full of lemon curd. 

Grease some muffin tins, then take a bit of dough, and roll it into a ball in your hands. About a 3 cm wide ball…. Plop them in the muffin tins then press the middle down with your thumb. 

Bake in the oven for about 15-20 minutes, until golden brown! Take them out and pipe some more lemon curd into the centre then put them back in the oven for 2 more minutes to firm up the curd.

And… you’re… DONE.

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A couple of weeks ago I needed to make some sort of sweet sugary something to take with us to a quiz. So it was experiment time!

I thought it would be fun to make a muffin with a lemon curd centre, so that when you cut it open you could see a little pool of glorious curd staring at you! And thankfully, they turned out well!

So this is Karen’s vanilla muffins with a lemon curd centre, recipe!

Makes about 8 big muffins! You could make smaller cup cake ones, and i’d think you’d get maybe 15 depending on the size! I was feeding men…. So knew that small ones would be laughed at!


1 Batch of lemon curd (You could use bought stuff! Or you could make it yourself with this Homemade Lemon Curd recipe!)

6 oz SR flour,

6 oz Caster sugar,

6 oz Butter (softened),

3 Large eggs,

1 tsp Vanilla extract.

Preheat the oven to gas mark 4. (To get really risen muffins, you need to give them a big blast of heat when they first go in, so I tend to turn it up to full, to heat up, while I make the mix, then turn it down to 4 when I put them in…)

I’m a huge fan of mixing by hand, but you could of course use a mixer if you wanted! Cream the butter and sugar together in a bowl. Chuck in the vanilla, and then add the egg and flour alternately…. one egg, a spoonful of flour and so on so on… until its all combined. Give it a good beating.

Line muffin tins with the little muffin cases. Then fill the cases half way up, put a dollop of lemon curd on top and then fill them to the top with more mix. (The lemon curd will soak into the cake, this wont be the oozy centre, that comes last! This is just for flavour! )

Whack them in the oven. They should take about 20-25 minutes to cook. When you can stick a skewer in and it comes out clean, they’re done.

Unless you specifically love sunken muffins, be sure to not open the oven door until at least 10 minutes after beginning to cook! Don’t be impatient!

So, once they’re cooked, take them out. Leave them in the tins for 5 minutes or so, to keep their shape then transfer them to the cooling rack.

Put the Lemon Curd into a piping bag. Once the muffins have cooled, so they’re still warm, but not HOT, cut a little cross in the top, and push the piping bag into the hole. Fill the centre with curd. Do this to them all, and leave for the muffins to cool properly.

And you’re done.


Fresh from the oven…


Piped and ready to go!


You can add an icing on top too if you want… I went for a Greek yogurt and lemon icing glaze- a spoon of Greek yoghurt, icing sugar and lemon juice.


But they’re brilliant plain too!



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I have never (until now….) made lemon curd! My Great Aunt Rosie was an absolute whiz when it came to this lemony treat, so I felt it only right that I should pull upon my inner Forrest talents and whip up a batch…. It went well! So thought I would share it with the world! But if you’re looking for low calorie stuff……. keep looking. This is in no way healthy… apart from the vitamins in the lemons and the protein in the egg….. But that’s just me trying to justify it! Ha.

It was pretty ruddy easy and tasted FIT though, so a must try.

I was making it for some lemon curd muffins (recipe to follow) so truly, I couldn’t tell you how much it makes, probably a large jar, or 2 small jars. And you could seal it in jars to last longer! But, it wasn’t around long enough for me to bother!


When life gives you lemons… make lemon curd…. It’s much better than lemon-ADE!


4 Lemons (zest and juice!),

200 g Caster sugar,

100 g Butter,

3 Whole Free Range Eggs, plus One Single Egg Yolk. (Don’t be silly and throw the spare white away! Make some tiny meringue bites, or something…)

Put the lemon zest and juice into a heatproof bowl with the sugar and butter. Put the bowl over a pan of simmering water, making sure the water doesn’t touch the bottom of the bowl! Heat gently over a medium flame until the juice, sugar and butter have all melted together!

Lightly whisk the eggs just so they’re all combined, then put them into the sugar/butter/lemon mix, and whisk until they’re all mixed together. Leave it to cook for about 10-15 minutes, stirring or whisking  pretty much all the time. You don’t want the eggs to cook and have a lemony scrambled egg, that would be rough.

It will seem like it’s never going to thicken, but keep going, it really will!! It’ll suddenly change and confuse you! You want it to be thick enough to coat the spoon.

Remove it from the heat, and let it cool. Stir it occasionally as it cools!

And it’s done!

I’m kicking myself that I forgot to take a picture! Forgive me. You’ll just have to make your own to see!



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