strawberry lemonade muffins with strawberry curd
Obtained online.
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cook time
15 Min
method
Bake
Ingredients For strawberry lemonade muffins with strawberry curd
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2 1/2 cself rising flour
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1 1/4 csugar, divided
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18 ounce container sour cream
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1/2 cbutter, melted
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1 Tbsplemon zest
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1/4 cfresh lemon juice
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2 lgeggs, lightly beaten
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1 1/2 cdiced fresh strawberries
- FOR THE STRAWBERRY CURD
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4 c{1 pound} sliced fresh strawberries
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1/2 csugar
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2 Tbspcornstarch
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1/4 cfresh lime juice
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3 lgeggs
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2egg yolks
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3 Tbspbutter
How To Make strawberry lemonade muffins with strawberry curd
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1Preheat oven to 400 degrees. Combine flour and 1 c. sugar in a large bowl; make a well in the center. Stir together sour cream, melted butter, lemon zest, lemon juice, and eggs just until moistened. Gently fold in the strawberries. Spoon batter into greased muffin pans, filling 3/4 full. Sprinkle remaining 1/4 c. sugar over batter.
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2Bake at 400 degrees for 16-18 minutes or until golden brown and a toothpick inserted in center comes out clean. Cool in pans on a wire rack 1 minute. Remove from pans to wire rack. Cool 10 minutes.
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3For the curd: Blend strawberries in a blender or food processor until smooth. Press strawberries through a wire-mesh strainer into a medium bowl, using the back of a spoon to squeeze out juice. Discard pulp and seeds. Combine sugar and cornstarch in a 3 qt. saucepan; gradually whisk in strawberry puree and lime juice. Whisk in eggs and yolks. Bring to a boil over medium heat, whisking constantly, and cook, whisking constantly 1 minute. Remove from heat and whisk in butter. Place plastic wrap directly on warm curd to prevent skin forming. Chill 8 hours. Serve with hot biscuits, Strawberry Lemonade Muffins, or use as a fulling for tart shells.
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