Tag Archives: baking

Lemon Curd Crumble Muffins

This is taking the humble muffin and kicks it up a notch using some fresh NZ lemons. This recipe uses both the zest and juice of the lemons so nothing is wasted, you’d be surprised how much great flavour you can get out of the zest. The lemon curd recipe makes about twice the amount of curd that you’ll need for the muffins so you can keep the rest in an air tight container in the fridge and use for whatever you like. For a brief video of me making the dish head over to my Instagram page and to get more info on citrus fruit, when they’re in season and industry news head to https://www.citrus.co.nz/

Lemon Curd Crumble Muffins

Makes at least 12


Lemon curd

135ml lemon juice (6 lemons)

125g sugar

125g butter – cubed

3 egg yolks

2 whole eggs

Crumble topping

40g flour

20g ground almonds

35g sugar

35g butter, cubed

1tsp lemon zest

Muffin mix

4C flour

2C sugar

8 teaspoons baking powder

3tsp lemon zest

1tsp vanilla essence

200g melted butter

500 ml milk

2 eggs


For the Lemon curd:

Zest the lemons using a fine grater or micro plane and set to one side. Mix together the lemon juice, sugar and eggs in a bowl and set over a pot half full of water over a low heat on the stove. Add half the butter and cook until mixture begins to thicken using a whisk to stir the mix occasionally, then add the remaining butter and continue cooking. When the lemon curd is nice and thick remove it from heat and cool in the fridge.

For the Crumble topping:

Combine all dry ingredients and rub in butter with your fingers until it’s sandy. 

For the Muffin mix:

Melt the butter and whisk with the eggs and milk. Combine all the dry ingredients and make a well in the centre and then gently fold/stir in the wet ingredients until just combined. Don’t over mix as this will make your muffins tough. Pre heat your oven to 165C. Spoon half the muffin mix into your greased or lined muffin tin and then place a teaspoon of cold lemon curd in the centre. Top with the remaining muffin mix and then spoon the crumble topping evenly over the muffins. Bake for 18-22mins depending on your oven and the size of your muffins, the bigger the muffins the longer they will take however if you make 12-13 jumbo size muffins with this recipe they will take closer to 22mins to bake. 

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Lemon Tart with Gin Ice Cream

Simple, classic and it’s got Gin. What more could you want…? 

lemon tart

Lemon Tart with Gin Ice Cream
Serves 10
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Prep Time
50 min
Cook Time
50 min
Total Time
1 hr 40 min
Prep Time
50 min
Cook Time
50 min
Total Time
1 hr 40 min
Sweet pastry
  1. 250 g flour
  2. 125 g icing sugar
  3. 125 g cold cubed butter
  4. 1 egg, whisked
Lemon Custard
  1. 110ml lemon juice
  2. 112g sugar
  3. 4 eggs
  4. 225ml cream
Gin Ice cream
  1. 500ml cream
  2. 5 egg yolks
  3. 100g sugar
  4. 30ml shot of gin (or a little bit more…)
For the pastry
  1. Rub in the cold butter into the flour until well combined and sand like in appearance. Add the icing sugar and the whole egg along with 1Tbs of water and mix together until a dough is formed. Be sure not to knead more than you need for it to come together as it will become tough. Wrap in glad wrap and refrigerate for at least 20mins until ready to use.
  2. Using a little flour on a bench roll out your pastry. This will be easier once it has come back to room temperature. If you are finding it difficult you can roll out between two sheets of baking paper. Grease a tart tin and carefully line your tin with the pastry and prick the base with a fork all over. Bake the pastry case at 130C until fully cooked and a light sandy golden colour. If the edges start to colour before the base is cooked then cover the edges with tin foil.
For the filling
  1. Whisk together the lemon juice and sugar. Add the eggs, whisk well and then whisk in the cream. Pass through a sieve and skim off the froth with a ladle.
  2. Cool and pour the custard into the pastry case up to the top. Bake at 125C until there is a slight wobble, be sure not to overcook.
For the Ice cream
  1. Whisk the sugar with yolks until creamed and pale looking. Scald cream and pour onto egg mix slowly while stirring. Over a very low heat in a pot cook the mix until it has thickened, be sure to contiuously stir so that it doesn’t stick on the bottom and scramble. Pass through a sieve, cool and churn along with the added Gin in an ice cream machine.
MacLean Fraser http://macleanfraser.com/

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