Lemon Curd Muffins V2 Recipe

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Lemon Curd Muffins V2
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  • 100 g/3 1/2 oz golden caster sugar
  • 1 large egg
  • 75 ml/3fl oz sunflower oil
  • 150 ml/5fl oz milk
  • 60 ml/12 tsp lemon curd
  • for the sugar coating
  • 60 ml/4 tbsp lemon curd
  • for the sugar coating
  • 60 ml/4 tbsp lemon curd
  • 55 g (2oz) of unsalted butter
  • 225 g (8oz) of sugar


  1. Muffins:
  2. Heat the oven to 190oC/375oF/gas 5. Line a 12 hole muffin tin with paper cases.
  3. Sieve the flour into a bowl and stir in the sugar. In a large jug mix together the egg, sunflower oil, milk and vanilla extract using a fork. Pour the wet ingredients into the dry and stir gently together until just combined. Put a teaspoon of mixture in the base of each paper case. Top with 1 tsp lemon curd. Top with the rest of the muffin mixture.
  4. Bake for 10-15 minutes until risen and firm.
  5. Sugar Coating:
  6. Microwave the lemon curd on high for 1 minute until melted. Put the sugar into a shallow bowl. Brush on top of each muffin and dip the tops of each one in sugar to coat the tops.
  7. Lemon curd:
  8. If anyone can't get hold of Lemon Curd at your local store, you can make your own. Below I have included a recipe but feel free to use your own recipe.
  9. The following will make a single large jar of lemon curd. Obviously you can multiply up the quantities to make more.
  10. Put a large bowl over a pan of water.
  11. Put this on the heat, and once the water has come to the boil put 55g (2oz) of unsalted butter and 225g (8oz) of sugar into the bowl.
  12. Meanwhile, grate the rind of two lemons and squeeze their juice into another bowl.
  13. Once the butter has fully melted, add the rind and juice to your large bowl over the pan. Finally, beat two eggs and pour them into the mixture.
  14. Stir the mixture with a wooden spoon. Keep it moving slowly all the time so that it coats the edges of the bowl.
  15. This will allow it to start cooking on the hot glass. Over the next 20 to 30 minutes it will thicken and you may start to see some white parts forming in the otherwise yellow mixture. This is perfectly normal. Eventually you will see that the mix has become considerably thicker and you will be able to draw the spoon through it and see the bottom of the bowl. Once you have reached this stage it is ready to be poured into the jar.
  16. Remove the pan from the heat and very carefully ladle the hot mixture into a sterilised jar using a funnel if necessary to help you get it in, without it running down the sides.
  17. Seal the jar so that it is airtight and store the curd in the fridge. It should keep for around a month.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3213.13 Kcal (13453 kJ)
Calories from fat 1004.18 Kcal
% Daily Value*
Total Fat 111.58g 172%
Cholesterol 295.12mg 98%
Sodium 107.9mg 4%
Potassium 86.57mg 2%
Total Carbs 569.65g 190%
Sugars 538.5g 2154%
Dietary Fiber 0.74g 3%
Protein 2.7g 5%
Vitamin C 7.1mg 12%
Vitamin A 1.3mg 43%
Iron 0.2mg 1%
Calcium 63.8mg 6%
Amount Per 100 g
Calories 439.37 Kcal (1840 kJ)
Calories from fat 137.31 Kcal
% Daily Value*
Total Fat 15.26g 172%
Cholesterol 40.36mg 98%
Sodium 14.75mg 4%
Potassium 11.84mg 2%
Total Carbs 77.9g 190%
Sugars 73.64g 2154%
Dietary Fiber 0.1g 3%
Protein 0.37g 5%
Vitamin C 1mg 12%
Vitamin A 0.2mg 43%
Calcium 8.7mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 73.4
  • 91

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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