Who knows why but I decided to make lemon curd on a Saturday night. Off I went to buy some lemons, passing students already at the kebab shop, home a little earlier than planned after overdoing it on Halloween weekend. Everyone at the grocery store was buying booze. I got:
3 lemons (1/2 cup lemon juice)
1/2 cup sugar
2 large egg yolks
2 large eggs
1/4 cup butter
a pinch of salt
This was my first time making lemon curd, and it was surprisingly easy. Start by setting a pan full of water over medium heat and bring the water to a good simmer. Squeeze the juice out of the lemons. Then whisk the eggs, egg yolks, sugar, lemon juice and salt in a heat proof bowl that will fit over your pan of simmering water (this is a bain marie). Once you have whisked everything together, cube the butter and throw it in with the mixture. Put your bowl over the simmering water and whisk constantly until the butter melts and the mixture thickens. This will take around 10 minutes of constant whisking! If you lift some mixture up with the whisk and it holds some of its shape when it falls back into the pan it, you’re done!
The result should be smooth, you don’t want scrambled egg in there! You can press the curd through a wire strainer to get rid of any lumps that may have formed (I didn’t do this). Store in an air tight container in the fridge for up to one week.
So after the lemon curd inspiration I needed to use it on something. It’s actually just great on its own by the spoonful… but I remembered some cute mini silicone cupcake holders I had never used before and had been meaning to try out. I used my favourite vanilla cupcake recipe from Magnolia Bakery and piped some lemon curd on each mini cupcake. If I’m honest I think I prefer normal sized cupcakes; for some reason I found it hard to get an even bake on these mini ones and they also seem to dry out quite quickly. But they’re super cute! I’d recommend eating them on the day you bake them.
Vanilla Cupcakes (adapted from Magnolia Bakery’s Vanilla Cupcakes)
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, softened
1 cup sugar
2 medium eggs
1/2 cup milk
1 teaspoon vanilla essence
1 teaspoon baking powder
Preheat oven to 160°C.
Butter 12 silicone mini cupcake holders (or line a mini muffin tin or normal muffin tin with cupcake holders).
In a small bowl, combine the flour, baking powder, and salt. In a large bowl, beat the butter until pale and smooth. Add the sugar and beat for 3 minutes until fluffly. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Spoon batter into prepared cupcake holders, filling them about three-quarters full. Bake for about 20 minutes, or until a cake tester or sharp knife inserted into the centre of the cupcake comes out clean.
Leave the cupcakes to cool. Pipe a dollop of lemon curd on to each cupcake and serve!