Back to Recipe Menu

Lemon curd muffins


  • To make the lemon curd, finely chop together the grated rind of 2 lemons and 200 gm sugar. Mix this with the juice of 3 lemons and 5 eggs until well combined.
  • Then gently cook the mixture over a double boiler until it thickens, continually stirring.
  • Dice 150 gm butter and add this to the curd mixture, little by little, stirring well between each addition.
  • Set the curd aside to cool, before refrigerating until chilled.
  • When ready, preheat oven to 175°C fan forced (195°C normal).
  • To make the muffins, combine the flour with ¾ cup sugar, the coconut, baking powder and bicarb in a large bowl.
  • Add the remaining 2 eggs with 120 gm melted butter, the yoghurt and 25 ml milk. Beat until well combined.
  • Then add the grated rind and juice of 2 lemons, and mix well.
  • Place 8 patty cases in 2 muffin tins and fill each one with the dough. Then pipe the lemon curd in the centre of each one and cook in the oven for about 15 mins.
  • Remove the muffins from the oven, turn out onto a rack and set aside to cool for about 10 mins, before dusting with icing sugar and serving.
  • nb.  You could use almond meal in place of the shredded coconut and bought lemon curd, if you prefer.
  • Emma Mackay – Australian pastry cook


  • 5 lemons
  • caster sugar
  • 7 large eggs
  • 270 gm unsalted butter
  • 1½ cups plain flour, sifted
  • ½ cup shredded coconut
  • 1 tspn baking powder
  • 1 tspn bicarbonate soda
  • ¾ cup plain yoghurt
  • 25+ ml milk
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm