Mini Meyer Lemon Curd Cupcakes

Mini Meyer Lemon Curd Cupcakes (Wendy Goodfriend)

Sponsored by

Become a KQED sponsor

Chances are, if you live in the Bay Area or surrounding area, you either have a Meyer lemon tree heavy with fruit at this time of year, or there is someone in your neighborhood who has one. Make friends with that person, because, really, they should share. Worst case, many markets will carry them. Meyer lemons, for the uninitiated, are quite frankly the gem of the citrus world. A cross between a lemon and a tangerine, these gorgeous specimens are sweetly tangy with a floral fragrance and a delicate flavor. I am a very big fan.

You can make these cupcakes plain without the curd—they are quite yummy on their own—but I don’t recommend it. Take them to the next level of yumminess with silky, fragrant Meyer lemon curd.

If you can’t find Meyer lemons, don’t despair, just use Eureka lemons instead. The result will be a bit more tart and not as fragrant, but still, if you are a total lemonhead like I am, you will still love them dearly.

 Mini Meyer Lemon Curd Cupcakes
Mini Meyer Lemon Curd Cupcakes (Wendy Goodfriend)

Recipe: Mini Meyer Lemon Curd Cupcakes

Makes about 38 mini cupcakes

Ingredients:

    Lemon curd

  • 2 large eggs
  • 6 large egg yolks
  • 3/4 cup sugar
  • 1/2 cup fresh Meyer lemon juice, strained
  • Pinch of kosher salt
    Lemon cupcakes

  • 6 tbsp unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 packed tbsp finely grated Meyer lemon zest
  • 2 large eggs
  • 2/3 cup sour cream
  • 2 tbsp Meyer lemon juice
  • 1 1/2 cups cake flour, sifted
  • 2 1/2 teaspoons baking powder
  • 1/2 tsp kosher salt
  • Powdered sugar, for garnish
    Instructions:

  1. To make the lemon curd, in a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the whole eggs, egg yolks, sugar, lemon juice, and a pinch of salt. Cook, stirring constantly, until thickened, about 5 minutes. Remove from the heat and strain into another bowl. Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled. The curd will keep for about 1 week in the refrigerator.
  2. Combine eggs, egg yolks and sugar in heatproof bowl.
    Combine eggs, egg yolks and sugar in heatproof bowl. (Wendy Goodfriend)
    Add lemon juice, and a pinch of salt.
    Add lemon juice, and a pinch of salt. (Wendy Goodfriend)
    To make the lemon curd, in a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the ingredients.
    In a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the ingredients. (Wendy Goodfriend)
    Cook, stirring constantly, until thickened, about 5 minutes.
    Cook, stirring constantly, until thickened, about 5 minutes. (Wendy Goodfriend)
    Remove from the heat and strain into another bowl.
    Remove from the heat and strain into another bowl. (Wendy Goodfriend)
    Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled.
    Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled. (Wendy Goodfriend)
  3. Preheat the oven to 350F. Line two 24-cup mini muffin pans with cupcake liners or grease them with cooking spray.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. Add the sour cream and lemon juice to the butter mixture, beating until incorporated.
  5. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated.
    In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. (Wendy Goodfriend)
    Add the sour cream and lemon juice to the butter mixture, beating until incorporated.
    Add the sour cream and lemon juice to the butter mixture, beating until incorporated. (Wendy Goodfriend)
  6. In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat.
  7. In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat.
    In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat. (Wendy Goodfriend)
  8. Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. Bake until set and a toothpick comes out clean, about 10 minutes. Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely.
  9. Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups.
    Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. (Wendy Goodfriend)
    Bake until set and a toothpick comes out clean, about 10 minutes.
    Bake until set and a toothpick comes out clean, about 10 minutes. (Wendy Goodfriend)
    Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely.
    Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely. (Wendy Goodfriend)
  10. When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center. Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip (I used a small disposable one without a tip and just snipped the end off of it; you can also use a small Ziploc baggie and snip the end off of that). Pipe the curd into the cup in the cupcake, letting it mound on the top.
  11. When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center.
    When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center. (Wendy Goodfriend)
    Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip. Pipe the curd into the cup in the cupcake, letting it mound on the top.
    Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip. Pipe the curd into the cup in the cupcake, letting it mound on the top. (Wendy Goodfriend)
  12. To serve, dust the cupcakes with powdered sugar. Serve at once.
  13. To serve, dust the cupcakes with powdered sugar.
    To serve, dust the cupcakes with powdered sugar. (Wendy Goodfriend)
    Serve the Mini Meyer Lemon Curd Cupcakes at once.
    Serve the Mini Meyer Lemon Curd Cupcakes at once. (Wendy Goodfriend)
New Year’s Eve Appetizers: Mini Meyer Lemon Curd Cupcakes 30 December,2015Kim Laidlaw

Author

Kim Laidlaw

Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen.

Her first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013.

She was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at http://www.kimlaidlaw.com.

Author

Wendy Goodfriend

I am the Senior Interactive Producer for KQED Food. I have designed and produced food-related websites and blogs for KQED including Bay Area Bites; Check, Please! Bay Area;  Taste This; Jacques Pepin’s websites; Weir Cooking in the City and KQED Food. When I am not creating and managing food websites I am taking photos and video of Bay Area Life and designing online navigation systems. My professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX. You can find me engaged in social media on Twitter @bayareabites and on Facebook at Bay Area Bites. I can also be found photoblogging at look2remember.