Clarissa Johal: #MeatlessMonday - Fairy Cakes with Lemon Curd

Monday, April 6, 2015

#MeatlessMonday - Fairy Cakes with Lemon Curd

Fairy Cakes are smaller and lighter versions of American cupcakes. They're widely popular in the UK and (in this case) topped with lemon curd. Enjoy!


Photo courtesy of cupcakequeen via Flickr
Fairy Cakes

5 egg yolks
2/3 cup sugar
1 teaspoon grated lemon peel
1 tablespoon lemon juice
5 egg whites
2/3 cup sifted cake flour
1/4 teaspoon salt

Method:

Preheat oven to 375 degrees F. Grease and flour 20 muffin cups.

Beat egg yolks till thick with a whisk in a bowl. Gradually beat in 1/3 cup sugar, beating continually. Add lemon peel and juice.

Beat the egg whites until soft peaks form. Gradually add remaining 1/3 cup sugar and beat until stiff peaks form. Gently fold the whites into the yolks.

Sift together cake flour and salt. Gently fold into egg mixture.

Fill muffin cups 2/3 full. Bake at 375 F for 10-15 minutes, until inserted toothpick comes out clean. Cool completely.

Use a sharp paring knife, cut into the top center of each cupcake and remove a cone-shaped piece. Fill with lemon curd. Sprinkle with powdered sugar, if desired.

Photo courtesy of foodchronicles via Flickr
Lemon Curd 

1-1/2 cups sugar
1/2 cup butter, softened
4 eggs
1/2 cup lemon juice

Cream together sugar and butter. Add the eggs one at a time and mix. Add lemon juice

In a saucepan, cook over medium-low heat, stirring constantly until the mixture thickens (about 10 minutes). Cool in the refrigerator.

2 comments:

Rhea Rhodan said...

They sound delicious!

Clarissa Johal said...

We made them yesterday. I have to say, the lemon curd is awesome all by itself.