Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. The flour trick probably wont work for jam so I dont think Ill be making those muffins again! I mentioned in this earlier muffin recipe that years ago, I lived near a great little coffee shop that sold some excellent muffins. Try this method with your hamburgers, homemade sausages andpolpette, and you will never have a problem with crumbling minceagain. There are no short cuts in baking and also dont be tempted to peek or open the oven early if you cant see inside. Brush the tops of the hot muffins with some more lemon curd and sprinkle with some caster sugar. They only sell Robertson's here, so I prefer home made. Zest and juice the lemon. Heat the oven to 180C/160C fan/gas 4. Applesauce and carrot sounds like a delicious combination. So much love and many hugs sent your way tonight!Julie, MOTH is the curd maker here Marie. In a medium bowl, whisk together flour, baking powder, cardamom, teaspoon (2.25 grams) salt, and ginger. Dont like them? I have a can of lemon pie filling that I want to use up. This recipe is a breeze to make, and since it uses frozen blueberries you can make these out of blueberry season. Lemon Curd Cookies. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with large paper cases. If you are a Baking Enthusiast and a fan of British Baking you are going to love this new book I wrote. Another and far more effective method, to prevent sunken berries is to spoon a third of the batter into the muffin trays and then fold the berries into the remaining muffin batter. Preparation: Preheat oven to 180C/350F (160C fan) for 20 minutes before starting the batter (Note 9). Get Full Recipe. Line the base of a 23cm / 9inch springform cake tin with baking parchment and grease its sides lightly with butter. For jam recipes, try filling the tins two thirds with batter then add a dollop of jam on top before baking in a fairly hot oven about 400F. I do like to try Canadian lover of all things British. Bake at 375 for 15-20 minutes or until a toothpick inserted in the center comes out clean. Stir to combine and set aside. Use a sharp knife, slice the bottle open, remove the remaining mayo. Cream together butter and sugar until fluffy. I am always on the look out for a good chicken breast recipe. Like everything else, this looks wonderful! Fill your muffin tins evenly with half of the batter. With mixer running on low, slowly add the dry ingredients and mix just until incorporated. In a small saucepan, combine sugar, lemon juice, lemon zest, and eggs. Our Lemon Poppy Seed Muffins are also topped with sparkling sugar that was combined with fresh lemon zest, for even more sweet, lemony flavor. Next, in your mixing bowl, cream the butter and gradually add the sugar until it is light and fluffy. Preheat the oven to 350F/180C. Line a muffin tin with large muffin cases. CHOOSING THE RIGHT OIL. This is problematic, as it traps steam. Pour this mixture into the dry ingredients all at once. As the very last step before pouring the batter into the tins, fold in the flour-coated berries or other add-ins. I notice when we make muffins or cupcakes, we have this issue! Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. A few minor adjustments like flour-coating berries and other types of fruit and weightier add-ins, removing the baked goods from their tins to cool, and using the correct measuring tools can turn your bottoms into firm, delectable foundations so you can enjoy the entire muffin, not just the top! Cool on a wire rack until room temperature. Whisk in the eggs and egg yolks. It might take about 10 to 15 minutes. Of course, timing is also important with this step. Divide the mixture evenly into the cake pans. Call me crazy but I actually like the bottoms to be a little bit soggy. Our tried-and-true cooking secrets + our favorite go-to recipes. Try this method and you will no longer have muffins with soggy bottoms. I have always loved fried cabbage. Growing up, I adored my moms gingerbread cake with lemon sauce, so I re-created the combination for my family. Combine the flour, baking soda and salt; gradually add to creamed mixture just until moistened. Juice the lemons and strain out the pulp and seeds. I am also a lemon curd nut (well, a lemon anything nut if the truth be known). In a large bowl, sift flour, baking powder, baking soda and salt. Home Recipes Dishes & Beverages Edible Gifts. Since most of us dont have liquid measures for anything below 1/4 cup, you do need to make sure liquids reach the edge of the spoon, not a bit below or with excess dribbling into the bowl. hugs, love ya! What an easy solution! Mix in some chopped nuts or mini chocolate chips or finely chopped candy bars or even poppy seeds. Webhow to stop lemon curd sinking in muffins +1 (760) 205-9936. I cook every day and like to share it with you! Baked Potatoes with Broad Beans, Rocket and Blue C Tomato and Chilli Soup with a Posh Cheese on Toast. Blueberries and raspberries are especially nice. If you usually keep your eggs in the fridge, these should be room temperature too. Let the chemistry work for you by employing the correct tools to measure, and youll be enjoying lovely set bottoms with the next batch! If you like what you see and wish to donate to help pay for butter, sugar, eggs and whatnot, every little bit is appreciated. To serve with tea or coffee, place a paper doily on the cake and sift powdered sugar over it. Whereas dry measuring cups are loaded to the rim, if you try to fill your liquids this much, some will inevitably spill out throwing off the baking formula if it winds up in the mixing bowl, or creating waste and a mess if it splashes onto the counter or floor. (We used tulip paper) Set aside. If you are a Baking Enthusiast and a fan of British Baking you are going to love this new book I wrote. Surprisingly satisfying for such a small cup! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations! Add the last 2 eggs and vanilla and beat until smooth (it may look split but thats ok). I would love to walk out and pick lemons..A friend at one time once sent me california lemons for her gardens..mine looked like apricots beside hers..and in Italy,even bigger.I love lemon too..these look fabulous Marie. It's pretty basic stuff. Beat the egg, sunfower oil, milk and vanilla together in a beaker. Serve with additional lemon curd on the side. Mix until even and grainy. I love Pavlova! When this happens, the top has only the occasional bit of these additional ingredients, while the bottom is packed with them. Ive had a few soggy bottoms in my time and I have learned the hard way. Instructions. Always opt for a neutral flavoured oil like an organic canola oil, sunflower or extra virgin olive oil so it doesnt affect the flavour of your baking. 741k members in the Baking community. Add remaining flour mixture along with the lemon zest and stir until just combined. However, I won't interupt him now to whip up a batch, as he's on his knees laying the floor tiles in the Bathroom-From-Hell & I won't stop that progress for anything! As the very last step before pouring the batter into the tins, fold in the flour-coated berries or other add-ins. Make these incredible muffins for someone who loves lemon! Add the eggs, 1 at a time, and then add the lemon juice and salt. Jokes aside, these are some truly handy tips. Maybe today! There isnt really a way to save muffins that havent cooked all the way through once youve let them cool Im afraid youll have to toss those. Cook for 2-3 minutes until the sugar is completely dissolved, stirring constantly. Stir gently together with a fork, just until combined. hi, one question- are they meant to be stored in a fridge or just in room temp?:). Use the pastry bag and fill the hole letting it come above the muffin top. Place the pot over medium heat and begin to whisk continuously. Blueberry Lemon Curd Muffins 2 Cups all purpose flour 1/2 Tablespoon baking powder 1 Teaspoon baking soda 1 Teaspoon salt 1/3 Cup butter, room temperature 1 Cup dark brown sugar 1/3 Cup vegetable oil 1/2 Cup buttermilk, room temperature 1 Cup v The lemon curd will cook in the glass bowl on top. Since both carrots and applesauce contain a lot of moisture, but the liquid contents can vary when youre working with produce, squeezing the excess liquid out of your grated carrots in a kitchen towel or paper towels and then tossing with flour before adding to the batter can also help. lemon curd Preheat the oven to 190*C/375*F/Gar mark 5. Bring to a gentle boil; cook and stir for 2 minutes. Usually this means that either the oven temperature was too high or you left them in for too long. Preheat oven to 400 degrees and line your muffin pan with cupcake liners or grease well. Stir gently together with a fork, just until combined. Step 1: Combine sugar and cornstarch. In a heavy-bottomed saucepan bring water, lemon juice, sugar, salt, and lemon zest over medium-high heat to a simmer. Heres the skinny on disabling them. Step 2: Mix the batter. Line 6 large (or 9 smaller)muffin cups with paper liners. We started out by loosely following a bakery-style lemon poppy seed muffin recipe from the What Good Cooks Know cookbook by Americas Test Kitchen. This German Mole Cake Will Have You Digging For More! 1 cups whole milk plain yogurt (not Greek yogurt). Preheat the oven to 180C/350F and grease a 12 count muffin tin or line with paper cases. Stir in the lemon juice and pour the filling to the unbaked tart crust. Next whisk together the eggs, egg yolk, sugar, salt and lemon juice in a heavy bottom saucepan. Pop your muffins in the oven and bake them for around 20-25 minutes. Spoon tablespoons of the batter into the muffin cases until theyre three-quarters full (you can make up to 8, depending on the case size). (The lemon curd will be very hot, so dont eat as soon as they come out of the oven.). Put a large bowl over a pan of water. Beat egg, sugar and vanilla extract in a bowl with an electric hand mixer until the batter is white and airy. Instructions. In a separate bowl, whisk together the flour and sugar. Helen Goh's lemon and blueberry cream cheese pound cake, Join us for a grand night out at Sydney's The Charles Grand Brasserie, Buy the Good Food Guide 2023 magazines now, Give the gift of Good Food with a restaurant gift card. 10. Step 2: Make Curd Continue to cook the egg mixture over low heat, whisking constantly, until the curd thickens enough to coat the back of a spoon. COPYRIGHT 2023 ASK THE EXPERTS LLC. BLUEBERRY MUFFINS. Thanks Yellow Grandma! Add 2 eggs and beat until incorporated. After ingredients, making Lemon Muffins is really simple. I LOVE lemon curd!! Though handfuls, pinches, and other inexact measurements are sometimes usedin baking, todays cookbooks and recipes found online are usually more exact, based on standardized measurements of volume (and often weight as well). Cook the curd, stirring occasionally, until its thickened considerably (about 10 minutes). Cover and refrigerate until serving. Here is more about what we do. What might cause a lemon poppy bread or muffins to sink around the edges? For the muffin batter, in a medium bowl, whisk together the flour, baking powder, baking soda and salt. Last Step! Stir the lemon juice into the milk. Ive always had the problem with my fresh berry muffins, and I never thought about coating them with flour first. Place lemon curd in a pastry bag with a large round tip. Use the pastry bag and fill the hole letting it come above the muffin top. Mixing Muffin Batter. Thanks for stopping by. This helps our business thrive & continue providing free recipes. Five: Spoon a tablespoon of the batter into the muffin cases, then top with a teaspoon of lemon curd. Next, add in the eggs one at a time, beating the mixture well in between each addition. Notify me of followup comments via e-mail. Stir in the butter until completely incorporated. Adding the lemon zest early helps release more of its flavor. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Here are some helpful solutions for the common causes: Inactive or insufficient leavening. Add the vanilla, egg, egg white, lemon curd, lemon juice, and 1 tablespoon lemon zest and beat until it is just combined with the butter, ricotta, and sugar mixture. Please don't attempt to leave spam or comments with links. I wanted to make some scones to enjoy the other day. Look for one that that subs 1:1 for regular flour. Table manners are the basis of civilised dining. Choose the type of message you'd like to post. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bake in the center of the oven for 20-25 minutes until a toothpick inserted comes out clean and the tops ate lightly brown. Beat in eggs one at a time until well combined. Set aside. The small size is offset by the big punch of lemon flavor. If coating berries or choc chips in flour, is that additional flour to what is used in the recipe or do you keep a bit of the measured flour aside for the coating? Leave to cool for 30 minutes before eating. In a separate bowl, combine 1 1/4 cup flour, with the baking powder, baking soda, and salt. Cool on a wire rack and dust with icing sugar. We always washed our hands before we ate. The remedy for sunken add-ins is to lightly coat them with flour, using whatever type your recipe calls for. Drizzle over the cooled muffins and serve. Then, beat in the lemon zest and vanilla extract. (I can't tell you how much it irked me in the pre COVID-19 days when restaurant waiters would try to sit me down before I went and washed my hands.) Grease a 12 cup muffin pan. Each week I would treat myself to some of their terrific coffee and a muffin as an end-of -the-work-week celebration of sorts. I think I'll go pick one! This usually takes about 3 minutes or so. Have some tips of your own to share for awesome-textured muffins? I'll be printing and using your recipe, thank-you very much! Scrape the bowl and mix again by hand with the rubber spatula. I have made quite a few scones here on the blog and I love them all. I first had it when I was in high school. Oh, I do love lemons! Blend briefly with an immersion blender for a silky smooth consistency. I dont think Id chance it by freezing the batter. These super fluffy blueberry muffins have a touch of lemon in them and are finished with a delish cinnamon streusel! My Mom used to make cupcakes with lemon pudding in them. Check with a cake tester or a toothpick inserted in the center of a muffin in the center of the pan for doneness- a moist carrot cake-style muffin is done when the tester comes out with just a few crumbs clinging to it. Print Recipe Pin Recipe Rate Recipe. Put the flour, sugar, almonds, baking powder and lemon zest in a large mixing bowl and mix well. I love lemon--especially lemon curd! Ensure that your oven is preheated, the tins are prepped and ready to go, and that the batter is mixed. I have a jar of lemon curd that I ordered and bought from Tiptree, England. Magazine subscription your first 5 issues for only 5. Fill paper-lined muffin cups half full. Brush the top of each muffin with the lemon curd and dip in sugar. Now grease the baking paper. Cool overnight according to the directions. Meanwhile, grate the rind of two lemons and squeeze their juice into another bowl. I have a navel orange tree in my backyard that gives me wonderful oranges; only a few remaining. These muffins are densely moist and light at the same time. As soon as it boils, remove from the heat and gently whisk in the beaten eggs until incorporated. In a small bowl, beat egg whites, cup of the buttermilk and lemon zest. Lemons: Youll want to use the juice and zest. Lightly spoon flour into dry measuring cups; level with a knife. Place over a pot of simmering water and, whisking occasionally, cook until thickened considerably (about 10 minutes). I have some in the fridge because I made a pavlova for Australia Day and had egg yolks to spare. I do like to try Canadian lover of all things British. Remove from heat, and whisk in the lemon zest and butter cubes, the butter will make the filling silky and smooth. Does your favorite batch of muffins look oh-so-inviting straight out of the oven? When sliced, it makes for a dramatic presentation. If you notice this right away when you take them out of the pans, you can put them back in the pan and bake for 5-10 more minutes. 1) Take dry ingredients (all purpose flour, sugar, baking powder, baking soda, nutmeg, salt, lemon zest) in a bowl. Id tried using dried berries, but those never came out tasting quite as good. WebIf the curd is not thickened after 10 minutes, then increase the temperature a little and continue to cook until thickened. Add fresh blueberries and toss to coat them with flour. I am pretty sure that I can think of sometimes when they might be a little too soggy, though, so I can see the point here, and it is nice to know that there is a relatively easy little fix out there. Absolutely delicious and I think they will appear regularly from now onwards.I love pavlova as well. How lucky you are to be so close to growing citrus! Absolutely, give it a try! 1 1/2 cups lemon curd (make half of this homemade lemon curd recipe or your favorite jarred variety), refrigerated overnight *See Notes below. After washing your jars, you can sterilise the jars in the oven. Line a 12-serving cupcake pan with paper liners; set aside. Sift together the flour, baking powder and salt, mix, then set aside. We cooked it in our Home Economics Class. As for oiling the pans, use just enough so the surface is coated, but without any pooling. How to make Lemon Cupcakes with Lemon Curd Filling. Beat in eggs one at a time until well combined. You can also subscribe without commenting. Add the melted butter and gently fold/stir until just combined. As Wheezybz says LSA, a bit of extra flour to coat the berries, not from the recipe. WebYes, if you stop whisking you risk overcooking the bottom of your curd which can results in lumps, graininess or an eggy flavour. Spoon over the remaining muffin batter and bake for 18 minutes. Marie these lemon curd muffins ! Coat with about 1-2 tbsp flour. I love to hear from you so do not be shy! 1 each: 271 calories, 12g fat (4g saturated fat), 119mg cholesterol, 190mg sodium, 38g carbohydrate (20g sugars, 1g fiber), 4g protein. I don't even read them. The paper will absorb the excess moisture from the muffins and allow them to stay fresher for longer! Learn how to create classic British treats at home with the fresh, from-scratch, delicious recipes in The Best of British Baking. Thanks for the article! With Saint Patrick's day being just a few weeks away, my mind this month is very much turned towards Irish recipes and food. Best eaten on first day but will keep for 2 - 3 days in an airtight container. These look sooooo delicious! Using a dry measure for flour instead can be iffy at best the density of packing can vary greatly between manufacturers, and it depends largely on the bakers technique as well. It sounded like a great idea until they came out of the oven and I realized the flaw in the recipe. They wont be quite as absorbent as more starchy types of flour, but this should work. Hi Marlene Im not sure weve never tried cooking with canned lemon pie filling. Your comments will also not be posted if they are nasty either to myself or to other readers. Were so happy to have you join us in the kitchen, and we hope youll visit us anytime you are looking for delicious, kitchen-tested recipes for everyday meals and special occasions. You definitely have to make sure they are thoroughly cooled first. Cook the curd and dont stop stirring, dont raise the heat. In a bowl, combine the granulated sugar, lemon juice, zest and egg yolks. are really yummy! Whisk to combine. Yum! Add the butter and lemon zest. Coconut oil isnt a vegan recipe requirement when baking. Our Lemon Poppy Seed Muffins with lemon curd filling are a delicious way to start the day. Try to remove as much air as you can from the bag before putting it away. Remove the bowl of the electric mixer, you want to fold everything together by hand. Place the sparkling sugar and zest in a small bowl and toss with a fork. His favourite is Lime & Passionfruit which is divine. If the toothpick comes out clean after poking the center of a muffin, they are ready. Bring a small pot with a few inches of water to a boil. Lift the doily away to reveal the pattern. My mum loves to eat muffin with lemon curd. Add the almond meal and 2 tablespoons of unsalted butter to a bowl. Scrape again and mix once. Combine the flour, baking soda and salt; gradually add to creamed mixture just until moistened. Using an apple corer, remove some of the muffin by twisting down to about half the muffin and remove. Your email address will not be published. In a medium heatproof mixing bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream, if using, and whisk to combine. To find out more just click on the photo of the book above! Bake a batch of these easy muffins, drizzled with a tangy lemon icing, using an all-in-one method. Thanks. Take the muffins out of the oven and immediately spoon over the lemon drizzle. Check periodically and keep baking until theyre cooked. They're great for elevenses or whenever you need a sweet treat. Add the mix into the cake tin and bake. Fold in the coconut. Remove from heat and Stir in the coconut cream and whisk vigorously to combine again. In a medium size bowl, whisk together the sugar, lemon juice, zest and egg yolks. Be sure to use extra large eggs in our homemade lemon curd recipe so it makes a thick curd. Mixing muffins is ridiculously simple. With an ice-cream scoop, divide the batter between the 12 prepared muffin papers. I love your blog! All good points Bella, thanks for sharing baking does require more patience than other cooking modes! drizzle the lemon juice and sugar mixture as soon as the muffins come out of the oven MAKE YOUR OWN (a list of make your own mixes), Coconut, Cardamom, Vanilla and Honey Rice Pudding. If they start to brown too quickly on the outside but theyre still raw inside, you can cover the tops with foil. Delicious Recipes for Everyday Meals and Special Occasions. Combine the flour, baking soda and salt; gradually add to creamed mixture just until moistened. Here are a few good options: King Arthur Flour Gluten-Free Measure for Measure Flour. I will have to make these! Get Full Recipe. Six: Top with more muffin batter and bake in the oven for 18 minutes. I am always reminded of that song by Harry Belafonte, Lemon Tree. This is an easy lemon curd recipe, it doesn't use a double boiler, so it cooks much faster, and the results are a thick and creamy tangy curd. Uncredited photos: Shutterstock. Oh my, I could smell the citrus blossoms from my house! The remedy for sunken add-ins is to lightly coat them with flour, using whatever type your recipe calls for. Lemon curd is a lemon lover's dream. With mixer running on low, add in one egg at a time, mix, scrape bowl and mix again. Place muffin papers into a standard large muffin tin and spray the insides of the papers with kitchen pan spray. I find that measuring can be more complex because of different measurement bases for instance in Australia a Tablespoon is 20 ml but I know many places use 15ml Tablespoons, and that can be a significant change in proportions that not everyone looks for. In a large bowl, combine the flour, sugar, baking powder, ginger, cinnamon, salt and cloves. Home; Categories. I want to make these without making the curd. What Good Cooks Know cookbook by Americas Test Kitchen, homemade lemon curd (you can find that easy curd recipe here), make half of this homemade lemon curd recipe, Pan Seared Halibut with Lemon Caper Sauce. I am definitely going to make them! First, have you checked with a thermometer to make sure your oven is up to temp? So incredibly fragrant. Using a teaspoon, spoon a dollop of lemon curd into the middle of each muffin case, then cover with another spoon of the lemon curd batter. Bobs Red Mill Gluten-Free All-Purpose Baking Flour. Sieve the icing sugar into a bowl and gradually add lemon juice until you have a thick but pourable icing you may not need all of the juice. See our TOS for more details. Divine theme by Restored 316. Spoon some muffin batter into each muffin case until they are about half full. Scrape down the sides of the mixer bowl and turn the mixer speed to low. Level off dry ingredients with a straight edge for precision, like the spineof a chefs knife. The crumb topping is a must. Preheat oven to 400F. Learn how your comment data is processed. We love seeing what you made! lemon curd. Heat the oven to 180C/160C fan/gas 4. Hope this helps! Cream together the butter, sugars, egg, and lemon extract. Meanwhile, make the icing. Before I was too adventurous with fillings and they sank, I didnt line the baking trays enough, and the worst culprit was not preheating the oven enough. About The Author. Delicious! Try not to over mix. Method. Towards the end of baking - in a bowl, mix together your 75ml lemon juice and 75g caster sugar together. Learn how your comment data is processed. For larger quantities of liquids, ingredients should go into liquid measuring cups, not the same ones that are used for dry measures. She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. Fold in blueberry/lemon zest at the very end and mix until just combined. Just delicious! which protein powder has least heavy metals? This flour-coating trick is good for any quick bread recipes, including cupcakes, scones, and biscuits. Mix together the butter, sugar and lemon zest. Place the bowl over a saucepan of simmering water (bain-marie). Remove from the oven. Reduce heat to low; cook and stir for 2 minutes longer. Remove bowl from mixer and stir with a spatula until everything is completely combined. They will be deleted immediately. And with nowhere else to go, the moisture is absorbed back into the crumb. Place egg yolks in a double boiler. Youre the outlier rz, thanks for sharing! I will definitely use that tip the next time I make some. Photo by Lorna Kring. We use a turkey oven when we cook since my actual oven went out on us. Tip all the ingredients in a large bowl and mix until smooth using a wooden spoon or an electric whisk. Many are based on hygiene. Must try these AND your lemon curd recipe! Storage And Freezing Muffins. Stir for another two minutes. We have the fix(es) here. If you try the recipe again, be sure to only fill the cups by about 2/3, and increase the bake time in 5-minute increments beyond whats called for in the recipe to account for the extra moist ingredients. Add a spoonful of freshly whipped cream and then top with fresh blueberries, blackberries and raspberries. Add dry ingredients to a medium sized mixing bowl and whisk together until combined. I don't even read them. Pre-heat the oven to 320F/160C and line a loaf tin (I used a 9 x 5 inch tin) with baking paper. Ha, ha! Hi Millie With the lemon curd, Id suggest refrigerating them. Add the poppy seeds, zest of one lemon and the plain yogurt and mix to combine. Lets avoid any future disappointments by taking a closer look at those errors and their solutions. Tip all the ingredients in a large bowl and mix until smooth using a wooden spoon or an electric whisk. When baked goods come out of the oven theyre naturally very hot, and internal steam needs to escape while they cool. Cook over medium heat stirring constantly until the curd thickens. The curd filling is totally optional. Ill be trying this. Just a couple of tablespoons will do, making sure to coat all pieces evenly. In a large bowl, combine the flour, sugar, baking powder, ginger, cinnamon, salt and cloves. xo. Spoon a heaped dessertspoon ful of the batter into each of the prepared muffin cups. I must drag out that recipe as well as try yours. Remove from oven and leave to cool. Place lemon curd in a pastry bag with a large round tip. Melt the butter in a small pan over a low heat then set aside to cool for a few minutes. Thanks! Reduce the pot of water to a simmer, and place the bowl over it to create a double boiler.

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