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In a small saucepan, combine the white sugar, a pinch of salt, and butter. Heat over medium heat, stirring until the butter melts. Add the egg and egg yolk, then pour in the fresh lemon juice. Whisk continuously to avoid curdling the eggs. Cook the mixture for about 5-7 minutes, or until it thickens into a smooth curd. Remove from heat and let it cool.
Prepare the Muffin Batter:
Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners. In a bowl, combine the organic cane sugar and lemon zest. Whisk them together to release the oils from the zest. Add the egg, vanilla extract, and vegetable oil, mixing until smooth.
Add the Dry Ingredients:
Sift together the all-purpose flour and corn starch, then fold them into the wet ingredients. Stir until the batter is just combined. Be careful not to overmix.
Assemble the Muffins:
Spoon a small amount of batter into each muffin cup, just enough to cover the bottom. Then add about a teaspoon of the lemon curd in the center of each muffin. Top with more muffin batter, covering the curd completely.
Bake:
Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean when inserted into the center of the muffin.
Cool and Serve:
Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely. Serve and enjoy!
Serving and Storage Tips:
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