Lemon Cups (Printable Version)
# What You’ll Need:
01 -
2 tbsp powdered sugar.
02 -
Zest from 1 lemon.
03 -
2/3 cup lemon juice.
04 -
2 egg yolks.
05 -
2 whole eggs.
06 -
1 cup sugar.
07 -
6 tbsp butter, softened.
08 -
1 tsp vanilla extract.
09 -
1 egg.
10 -
1 1/4 cups sugar.
11 -
1 cup butter, softened.
12 -
1/2 tsp baking powder.
13 -
1 tsp baking soda.
14 -
2 3/4 cups flour.
# Steps To Make It:
01 -
Dust the tops with a little powdered sugar and grate lemon zest on them.
02 -
Once the cups are cool, drop in some lemon curd.
03 -
Heat the curd mix while stirring till it thickens up.
04 -
Now add the eggs and lemon juice and give it a good whisk.
05 -
To get the curd going, beat butter with sugar first.
06 -
Pop the dough in and bake till they're golden. Use your thumb to push down the centers for cups.
07 -
Roll the dough into balls and press them into a mini muffin tray.
08 -
Dump in the dry part and mix till dough comes together.
09 -
Crack in the egg and pour in vanilla, beat till it’s all mixed up.
10 -
Beat butter and sugar together till it’s light and fluffy.
11 -
Stir up baking powder, baking soda and flour in a bowl.
# Extra Notes:
01 -
Wait to fill the cups until you’re ready to eat.
02 -
Limes or oranges work too.
03 -
Stash dough in the fridge if it’s sticky.
04 -
Keep baked cups in a sealed container for 2 days (skip filling till later).