You know that saying, ‘if life gives you lemons, make lemonade? Or throw them at someone’s head?’ Well, I’ve decided to make something sweet instead.
This recipe was my solution to use up lemons that were falling desperately off the tree.
|| Muffin batter
105 grams salted butter
80 grams brown sugar
50 grams honey
200 grams all-purpose flour
60g soy milk (lactose intolerant option)
Zest from 1 lemon, plus 1/2 tsp of lemon juice
8 grams baking powder
1/4 tsp vanilla extract
Make sure butter is kept at room temperature, and beat for at least two minutes on medium speed until smooth. Keep beating while adding the honey and sugar. Add the lemon zest and vanilla paste until combined. Beat in one egg at a time, making sure you incorporate well before adding the other egg.
Sift the flour with the baking powder beforehand; add into the butter mix along with the liquids (soy milk and lemon juice).
Let the batter set for at least an hour before cooking; this helps the flour to absorb the liquid, which makes the dough become very moist.
Fill greased muffin pan or individuals up to 3/4. Preheat the oven to 165ºC and bake for 25-30 minutes.
|| Lemon curd
(Bimby’s recipe – our favorite kitchen gadjet – it’s better than a Kitchenaid – no, seriously)
160 grams caster sugar
60 grams salted butter
2 lemons (zest and juice)
Melt the sugar with the lemon juice on low heat – don’t let it boil. Stir the syrup into previously beaten eggs and continue to mix while slowly incorporating it. Cook again on low heat, always stirring. You will recognise it’s done when a dipped spoon becomes drenched with thickened curd. Off the heated stove, add the butter and let it melt slowly.
Scientifically, eggs start to coagulate around 60°C; a bit higher they will curdle and separate. The key is a low temperature, plenty of stirring, without overcooking. Plus don’t forget to stir. If a very silky smooth texture is desired, pulsing it in a blender will do the trick.
Cut out a hole in the baked muffins and fill with the curd, sprinkle with powdered sugar or dress up with fresh thyme.
Any leftover lemon curd? Mix it with plain yoghurt and muesli. Use it as a pancake topping, a simple spread for toast or combine with salty cheese for a sweet tangy contrast.