Cupcakes with liquid lemon filling

For lovers of lemon pastries, I suggest preparing incredibly fragrant lemon muffins with a liquid filling. Citrus notes in taste and aroma make the delicacy simply unforgettable!

Ingredients

• For the lemon curd:
• Lemon (juice) - 2 pcs.
• Sugar - 100 g
• Butter - 50 g
• Egg - 1 pc.
• Egg yolk - 1 pc.
• Salt - 1 pinch
• For the lemon biscuit:
• Zest of 2 lemons
• Flour - 180 g
• Sugar - 120 g
• Eggs - 3 pcs.
• Butter - 120 g + 10 g for greasing molds
• Egg white - 1 pc.
• For submission:
• Powdered sugar - 1 tbsp. the spoon

Directions

1. Separate one egg into white and yolk. The yolk will be needed for the Kurd, and the protein for the biscuit.
2. Lemons are thoroughly washed, you can pour over boiling water. With the help of a fine grater, remove the zest. You will need it for the biscuit.
3. Squeeze juice from lemons. I got 100 ml of juice. To make it easier to squeeze the juice, you can warm the lemons in the microwave for 20 seconds before that, then roll them on the table with a slight pressure with your palm, and then squeeze the juice.
4. We put the bowl in a water bath and pour the lemon juice into it. Pour sugar, add a pinch of salt. Stir until sugar dissolves.
5. Add butter. Stir to dissolve it.
6. Add egg yolk and egg.
7. Cook, stirring, for about 10 minutes, until the cream thickens. The consistency of the curd will be like that of liquid sour cream.
8. We filter the curd through a sieve.
9. Let the lemon curd cool completely.
10. Cooking dough for cupcakes.
11. Melt the butter in the microwave (1 minute). Let him cool down a bit.
12. Turn on the oven to heat up to 180 degrees.
13. Beat eggs and egg white with sugar. Sugar should be completely dissolved.
14. Sift flour into a bowl (180 g - a little more than one glass with a volume of 250 ml), add lemon zest. The amount of zest can be adjusted to taste.
15. We mix the dough.
16. Add slightly cooled butter. Mix thoroughly.
17. Lubricate the baking molds (mine are 7 cm in diameter) with butter and spread the dough so that about 2 cm remains to the top.
18. We collect lemon curd in a syringe. You can also use a pastry bag.
19. I have tried both ways. Since the Kurd is quite liquid, it was easier for me to add the filling with a syringe, all the more so you can deposit the same amount of filling into each cupcake. I added 15 ml of curd to one cupcake.
20. Squeeze the filling into the middle of the biscuit dough.
21. If you have some Kurd left, you can store it in a closed glass jar in the refrigerator for about 3 days and serve with it, for example, pancakes.
22. We send the form to the oven and bake cupcakes with lemon filling for 15-20 minutes at a temperature of 180 degrees.
23. Then let the cupcakes cool for 10-15 minutes - this will make it easier to remove them from the molds.
24. Gently run a knife along the edges of the mold and turn the cupcake onto a plate. Sprinkle it with powdered sugar and serve.
25. Enjoy your meal!