Substitute 3/4 cup of milk with 1/4 cup and 2 tbsp of milk and 1/4cup and 2 tbsp lemon juice. Add the lemon juice first and mix. If you want more lemon, add 3/4 cup of lemon and no milk.
Add Zest of one lemon.
Lemon Curd
4 large egg yolks
2/3 cup sugar
6 tbsp freshly squeezed lemon juice, strained
6 tbsp unsalted butter, cut into small pieces
1/2 cup whipping cream
4 tsp powdered sugar
2/3 cup sugar
6 tbsp freshly squeezed lemon juice, strained
6 tbsp unsalted butter, cut into small pieces
1/2 cup whipping cream
4 tsp powdered sugar
Whisk together egg yolks, sugar, and lemon juice in a small saucepan.
Cook over low heat, stirring constantly, until mixture coats the back of a spoon.
Transfer to a bowl and stir in butter, piece by piece.
Cover and cool in the refrigerator.
By hand, whip together cream and powdered sugar until soft peaks form.
Fold cream into the chilled curd.
By hand, whip together cream and powdered sugar until soft peaks form.
Fold cream into the chilled curd.
Fill a long tipped piping bag with Lemon curd and fill the baked cupcakes once they have cooled.
I frosted my cupcakes with my Butter Cream Frosting mixed with some lemon zest and raspberry jelly. For some, it may be too sweet, so try dusting with icing sugar instead.
Filled with Lemon Curd
Raspberry Jelly
Lemon Curd
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