Monday, January 19, 2009

Recipe of the Week: Meyer Lemon Curd Cupcakes!

Makes two Dozen
1 cup sugar
Zest of 3 lemons
3 large eggs
4 large egg yolks
1 cup Meyer lemon juice
5 ounces unsalted butter, chilled and cut into small pieces

1. Prepare and ice-water bath. Set a medium bowl in ice-water bath and set aside.

2. Place sugar and lemon zest in a mortar and grind with a pestle to combine and release the oils. Transfer sugar mixture to a medium heatproof bowl along with eggs and egg yolks; whisk to combine. Place over a saucepan of simmering water and whisk until sugar has dissolved. Add lemon juice and continue whisking until mixture is thick and reaches 160 degrees on an instant-read thermometer, scraping down sides of bowl as necessary. Add butter and whisk until well combined.

3. Strain lemon mixture through a fine mesh sieve set over prepared bowl. Cover lemon curd with plastic wrap, pressing plastic wrap directly onto surface. Transfer to refrigerator until completely chilled.


Anonymous said...

oh my gosh that cupcake look so good! Thanks for posting the recipe!

Winkie said...

You are So Welcome! I love your blog!!

SPG said...

mmmmmmmmmm...... I have never cooked cupcakes. One day Im going to try it!!

Amanda C. Bee said...

This cupcake makes my mouth water!

jane in the waiting line said...

mmm that cupcake looks delicious. just found your blog, super cute.