Lemons Tips & Lemon Curd Muffins
The Ultimate Lemon Muffin & A Lemon Week Recap
If you check in with us every week here on Live Pretty, you may know that last week we had the opportunity to hangout on Google+ with the lovely Christine of Cook The Story & Katie of Katie’s Cucina to talk lemons. We talked about great tips for cooking with lemons, and shared some lemon knowledge and great recipes.
You can view the entire video chat through this link:
(Please let us know what you think – it is our YouTube debut :-)).
With a few more lemon ideas floating round in my mind, this week I wanted to share some lemon tips and tricks that we learned in our study of the mighty lemon, and another lemon recipe perfect for the end of summer – Lemon Curd Muffins.
First, some tips:
- To Your Health. Lemons have so many health benefits – they are a top source of potassium, they aid digestion, and, in case you find yourself adrift at sea or potentially without access to citrus for a period of time, make sure to bring a lemon or two along as they prevent scurvy (which includes such awesome symptoms as loose teeth).
- Think Organic. If you are using the zest of a lemon in your recipe, make sure to grab organic lemons. All lemons have some type of wax on them – whether it is a natural wax from a lemon right off the tree, or the man-made wax on the lemon you grab in the store. Once picked, lemons (and most citrus) are cleaned thoroughly and this cleaning removes their natural wax, so a wax must be added to aid in making them survive the travel to you. The difference is that organic lemons have a wax that does not contain preservatives, fungicides, or petroleum-based ingredients. If just using the juice, conventional lemons are an OK choice.
- Find The Juice. When juicing a lemon, you can make the process a bit easier by either rolling the lemon on the counter for a few seconds or microwaving it for 10 seconds before juicing. You will get more juice out of the lemon and have more to cook with.
- Revel In The Rind. Lemon zest can be frozen and lemon rind has so many uses. Check out what Christine has to say about zesting and preserving lemon rind before you grab your next lemon.
Second, some beautiful lemon recipes from Katie & Christine:
Third, the recipe for the ultimate lemon muffin!
After making the last batch of these sweet lemon gems, I believe the Live Pretty family devoured them in under a few hours. This lemon curd muffin is fluffy and has the perfect balance of tangy and sweet, and is topped of by a sugary and sturdy glaze.
You can buy your lemon curd at a local specialty food store, or make this simple lemon curd the day before and store it away.
So, please make a batch and savor these Lemon Curd Muffins this upcoming week as a dedication to the last days of a sweet, sweet summer.
Lemon Curd Muffins
Yield: 12-18 Muffins (Depending on the size of your muffin tins)
The combination of creamy lemony goodness in the muffin and a sweet glaze on top make these the true, ultimate lemon muffin.
1 stick unsalted butter, softened and room temperature
1 1/4 cup sugar
2 large eggs
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 cup unbleached all purpose flour
1/2 cup milk (2% or whole is best)
1/2 cup plain Greek yogurt
1 cup lemon curd (homemade using this recipe for simple lemon curd, or from a jar)
3 cups powdered sugar
Juice of 3 lemons (3 conventional lemons or 4-5 organic lemons)
Zest of 2 organic lemons
PREP NOTE: If making your lemon curd, make at least 3-4 hours prior to making these muffins, or make the curd the day before.
To Make The Muffins:
Generously butter 12-18 non-stick muffin tins, or line with paper liners. Heat oven to 375 degrees F.
Cream butter and sugar until light and fluffy. Add your eggs, one at a time, until fully incorporated.
Mix in the yogurt and lemon curd just until fully incorporated.
In another bowl, or large measuring cup with a spout, whisk together the flour, baking powder and salt. Slowly add to your muffin mixture, beating until all the flour mixture is incorporated.
Mix in the milk and beat until the entire mixture comes together and has a creamy texture (about 1-2 minutes).
Spoon two to three generous tablespoons of muffin mixture into your prepared muffin tins, filling until about 3/4 full.
Just before you put the muffins in the oven, turn the oven down to 325 degrees F.
Bake the muffins for 15-18 minutes, until a toothpick inserted into the middle of the muffin comes out clean. Then remove from the oven to rest for 2-3 minutes before turning over to remove them from the pan. Once turned over, carefully place the muffins on a rack positioned over newspaper or paper towels. NOTE: if you did not use muffin papers, make sure to loosen the muffins by sliding a fine-tipped knife around the muffins before turning them out.
To Make The Glaze:
While your muffins are cooking, or right after they come out of the oven, whisk the powdered sugar, lemon juice and lemon zest in a large glass measuring cup (your Pyrex will do) or bowl with a spout. Put some muscle into it and whisk the glaze until it is totally smooth.
Pour the glaze over the muffins while they are still warm. Rest them until the glaze hardens (or dive in and enjoy!)