Lemon Curd Muffins

I often make my desserts based on cravings. And I have a lot of random cravings. I run to the grocery store several times a week for just a few items. It drives the boyfriend crazy but hey, once I have a great idea for a dish there's no stopping me.
I try to get everything I need so I don't have to keep going to the store but it's hard to predict what I'll need. Sometimes though, I'll buy ingredients I never normally would just in the hopes that it will inspire something interesting.
And that's how I purchased  a bag of lemons. I love limes in desserts, but I don't often make lemon flavored sweets,... I've always loved a good key lime pie, but I don't remember ever tasting a lemon meringue pie.


I bought the lemons with the intention of changing my opinion on them. And I didn't want to make a typical meringue pie either.

This inspired me to finally attempt a lemon-centered recipe... and I had heard a lot about lemon curd so I started there.
Making lemon curd is a lot easier than I thought... Actually I don't know what I thought. I definitely didn't expect it to taste so delicious. It hit the spot for a lemon craving that I didn't know I had. I could eat it off a spoon for hours... but I shouldn't.


If you're too lazy to make lemon curd, I have heard Trader Joe's makes a fantastic little jar that happens to be imported, and I promise I won't judge you if you go for it.

I baked simple almond buttermilk muffins and put lemon curd on top before baking. But then I decided I wanted even more lemon curd and spread it on top after baking as well. I regret nothing.


Overall, these muffins were seriously tasty and oh-so-simple!

Lemon Curd Muffins
(from an online recipe, but I lost the link!)
Makes 12


1 1/3 cup all-purpose flour
1/2 cup almond flour
1/3 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 1/4 cup buttermilk
4 tbs butter, melted
Zest of 2 lemons


Preheat the oven to 350 degrees F.


Whisk together the flours, sugar, baking powder, baking soda and salt in a large bowl. Lightly beat the eggs, buttermilk, butter and zest; pour over the flour mixture and stir until just blended.


Divide the batter in a muffin pan. Top each cup with 1 teaspoon of lemon curd.


Bake 15-20 minutes or until the tops just turn golden and are firm to the touch.


Cool for 10 minutes before removing and serving.


*Note: If you don't have buttermilk, you can replace it with nonfat yogurt.
*Note: You can use regular flour in place of almond flour and the recipe will still turn out great.


Lemon Curd:


1 tbs + 2 tsp finely grated lemon zest
1 cup fresh lemon juice
1 1/3 cup sugar
4 large eggs
6 ounces butter
pinch of salt


Whisk the zest, lemon juice, sugar, eggs, and pinch of salt together in a saucepan. Add the butter and cook over moderately low heat, whisking constantly until the curd is thick and bubbles break the surface. This should take about 10 minutes. Immediately pour through a fine sieve into a bowl. Cover and chill before use.