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L is for Lemon

January 10, 2011

Lemon is one of my all time favorite dessert flavors right up there with cherry and blueberry. And since lemons are in season from January through March I find it a good time to start baking all of my favorite lemony things. Sunday I noticed a few beautifully ripe lemons hanging on our tree. So with the help of the lemon picking husband, I gathered a few and set to work on Fresh Lemon Muffins with Lemon Curd. All you need is a cup of tea and this afternoon treat will make you feel sunny even on the chilliest of winter days.

*My cookbook calls it lemon spread, I say lemon curd…tomato, tomahto

Fresh Lemon Muffins (adapted from Muffins by Elizabeth Alton)

Makes: 12 regular or 48 mini muffins

2 lemons, well scrubbed and patted dry

1/2 cup (1 stick) butter at room temperature

1 cup granulated sugar

2 large eggs

1 tsp baking soda

1 cup sour cream + 1 Tbs milk

2 cups all purpose flour

1/4 cup freshly squeezed lemon juice

2 Tbs granulated sugar

Heat oven to 375° F. Grease muffin cups or use paper baking cups. Finely grate the lemon peel so you have 2 Tbs. In the bowl of an electric mixer, beat butter and the 1 cup sugar until pale and fluffy. Beat in eggs, on at a time. Add lemon peel. Stir baking soda into sour cream and milk mixture; it may bubble. Mix flour into egg mixture one third at a time, alternating with the sour cream. When well blended, scoop into muffin cups using an ice cream scoop. Bake 18-20 minutes, or until lightly browned and springy to touch.

While muffins bake, mix lemon juice with the 2 Tbs sugar in a small bowl. Stir until sugar dissolves. When muffins are baked, remove from oven and let cool 3 to 5 minutes in pan. Remove from pan and dip top of muffins in lemon juice and sugar syrup.

Serve with lemon spread.

Lemon Spread (from Muffins by Elizabeth Alton)

Makes 2 cups

4 large eggs

3/4 cup granulated sugar

1 1/2 Tbs freshly grated lemon peel

1/2 cup freshly squeezed lemon juice

6 Tbs unsalted butter, cut into 12 pieces

Beat eggs with a stainless steel whisk in the top of a double boiler or in a medium-size stainless steel bowl. Whisk in sugar, lemon peel, and juice. Place over simmering water. Check to make sure the water isn’t touching the bottom of the bowl; otherwise, mixture  may get too hot and curdle. Stir mixture constantly with a wooden spoon, until it is hot to the touch.

Add butter on piece at a time, stirring until each piece is melted- this should take 8 to 12 minutes. When mixture is glossy, translucent and creamy, remove from heat. Pour  into a serving dish, or into two clean, dry, hot, 1/2-pint jars. Let cool about 1 hour. Cover tightly and store in refrigerator.

Keeps at least 2 month in the refrigerator.

Freutcake tip: Zest and juice lemons for both recipes together to save time. Also make the Lemon Spread first so that it has time to cool while the muffins bake. Enjoy!


4 Comments leave one →
  1. Lane Culpepper permalink
    January 10, 2011 9:16 pm

    Ooooh yummy yummy yummy! Thanks for putting the recipe up 🙂

  2. Mom permalink
    January 11, 2011 10:21 am

    Yum! My only question is, why haven’t you made these for me???

  3. Anouska permalink
    January 12, 2011 4:19 pm

    Yummy! I want to come over for tea!!! Beautiful pictures.

    • January 12, 2011 11:11 pm

      Thanks Anouska! I would love to have you over for tea and muffins…lets plan it soon.

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