Lemon Curd Muffins

These suckers are stupid easy to make, which is up my alley as you know that I am no baker.  One of my greatest failures in the kitchen, and a dish that lives on in infamy, were the Wolfgang Puck Lemon Bars I attempted to make many years ago.  My grandmother had brought us a bounty of grapefruit-sized lemons from her garden, and I knew I had to do something other than a million citron pressés with the mess of citrus.  Why not lemon bars?  Wolfgang Puck is kinda awesome – this must be a good recipe.  Ugh, they were so bad – too tart, not entirely set, just awful.  I don’t blame Wolfgang so much as myself for not being able to pull things off.  Worst of all, I kept on making my sister eat them so that we could get rid of them.  To this day, she is terrified of the words “lemon bar” – I take the blame.

Fast forward to this Christmas and I myself was stuck with a bumper crop of lemons from my tree in the back yard.  I found a recipe for Lemon Shortbread Bars on Chow that featured an ever so easy lemon curd with no precooking or tempering of the eggs and lemon.  Just mix, bake and go.  I planned to tackle the recipe with my sister, but after a marathon of baking and decorating gingerbread, it was time to keep things simple.  Using sugar cookie dough out of the Pillsbury tube, I pressed out mini tarts into a muffin pan and topped them with the lemon curd.  A short bake later, and we were all treated to chewy, lemony goodness with a snowy topping of powdered sugar.  I didn’t even have to get my sister to eat them – she just went to town on a truly good thing.  Here’s to the little victories in life, to include my ability to actually bake something awesome.

 

Recipe for

Lemon Curd Muffins

Ingredients
1 tube of pillsbury sugar cookie dough
1 3/4 cups granulated sugar
6 large eggs
1 cup freshly squeezed lemon juice (about 6 lemons)
3 tbs. of flour
pinch of salt
powdered sugar for dusting

Preheat the oven to 350°. Spray a muffin tin with large cups (mine has 6) with cooking spray, preferably the kind for baking with flour mixed in.  Cut the sugar cookie dough into 6 chunks and press each chunk in the bottom of the muffin tins, slightly raising the sides to form a mini tart. Place tarts in the stove and bake dough for 12 minutes.

In a mixer or a large bowl with an egg beater, beat together the sugar, eggs, lemon juice, flour and salt.  Take the dough out of the oven and prick with a fork to release the air from the dough.  Pour the lemon curd over the dough and bake for an additional 20-25 minutes in the oven.  Let the muffins rest for a few minutes and then remove to a plate.  Using a sifter, sprinkle powdered sugar over the muffins.  Serve warm or cold.

5 thoughts on “Lemon Curd Muffins”

    1. Aw, you're too kind! And I checked out your site and found myself jonesing for all the foods you've featured as well. Great photos! Your blog is equally dangerous for the hungry reader.

    1. Savory OR sweet.  I am the LEMON QUEEN.  Or you are.  Or maybe we both are.  I can’t be sure until I see what the obligations are for the Lemon Queen Title.

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