Name: Lemon curd creams
Cook time: 45 min
Total time: 45 min
Ingredients: 90 gram butter, softened; 1 teaspoon finely grated lemon rind; 1/2 cup (110g) caster sugar; 2 eggs; 1 cup (150g) self-raising flour; 2 tablespoon milk; 1 cup (250ml) thickened cream; 1/2 cup (160g) lemon curd; 2 tablespoon icing sugar

Ingredients

90 gram butter, softened

1 teaspoon finely grated lemon rind

1/2 cup (110g) caster sugar

2 eggs

1 cup (150g) self-raising flour

2 tablespoon milk

1 cup (250ml) thickened cream

1/2 cup (160g) lemon curd

2 tablespoon icing sugar

Method

1.Preheat oven to 180°C/350°F. Line eight holes of 12-hole (⅓-cup/80ml) muffin pan with paper cases.

2.Beat butter, rind, sugar, eggs, sifted flour and milk in small bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture has changed to a paler colour. Drop ¼ cups of mixture into paper cases.

3.Bake about 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.

4.Beat cream in small bowl with electric mixer until firm peaks form.

5.Cut a deep triangular hole into the top of cold cakes; reserve lids. Spoon whipped cream into large piping bag fitted with a large fluted tube. Fill holes with lemon curd. Pipe cream over curd, drizzle with a little extra curd. Position lids in centre of each cake. Dust cakes with a little sifted icing sugar.

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