Tag Archives: muffin

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

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.