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Lemon custard tea cakes

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Recipe may contain gluten, milk, soy, sesame and egg.

Made in the muffin pan, these little cakes are stuffed with lemon curd custard for a sweet treat even Nanna would approve of.

12 Ingredients


  • 150g butter, chopped, at room temperature

  • 1/2 cup caster sugar

  • 1 tsp vanilla extract

  • 2 eggs

  • 200g (1 1/3 cups) self-raising flour

  • 1/3 cup milk, at room temperature

  • Icing sugar, to serve
  • Lemon curd custard


  • 1 1/2 tbsp custard powder

  • 2 tsp caster sugar

  • 3/4 cup milk

  • 1/3 cup lemon curd

  • Grated rind of 1 lemon

5 Method Steps


  • Step 1

    To make the custard, place custard powder

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    (1 1/2 tbsp custard powder) and sugar (2 tsp caster sugar) in a small saucepan. Add just enough milk (3/4 cup milk) to make a paste then add remaining milk. Slowly bring to the boil over medium heat, stirring constantly. Reduce heat and simmer for 2 minutes. Set aside to cool completely, stirring occasionally. Stir through lemon curd (1/3 cup lemon curd) and rind (Grated rind of 1 lemon).


  • Step 2

    Preheat oven to 180C/160C fan forced. Grease a 12 x 1/2-cup-capacity muffin pan.

  • Step 3

    Use electric beaters to beat butter (150g butter, chopped, at room temperature), sugar (1/2 cup caster sugar) and vanilla (1 tsp vanilla extract) in a bowl until pale and creamy. Add eggs (2 eggs), one at a time, beating well after each addition. Beat in flour (200g (1 1/3 cups) self-raising flour) and milk (3/4 cup milk) until well combined.

  • Step 4

    Spoon 1 tablespoon of mixture into each muffin hole, spreading slightly up the sides of the pan. Fill with 1 tablespoon of custard and top with another 1 tablespoon of batter, trying to encase the custard in batter. Repeat with remaining muffin holes.

  • Step 5

    Bake for 22 to 25 minutes, or until golden and puffed. Leave to cool for 5 minutes before turning onto a wire rack to cool. Serve dusted with icing sugar.
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Image by Brett Stevens

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