#MeatlessMonday - Fairy Cakes with Lemon Curd #dessert

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.

#MeatlessMonday-Lemon Curd Cookies Topped with Fresh Blueberries

Photo courtesy of Mr & Mrs Stickyfingers via Flickr

Cookie:

3-1/2 cups all-purpose flour
1/2 cup butter, softened and cut into small pieces
2/3 cup sugar
1/2 tsp salt
4 egg yolks
1-T vanilla

Add all ingredients in a large bowl and mix until the butter is evenly distributed.
Knead dough until you can form into a ball. You may add some water if you need to. 

Wrap with plastic wrap and chill in the refrigerator for at least an hour.

Preheat oven to 375 degrees.
Roll out the dough 1/2 inch thick on a lightly floured surface and use a cookie cutter to cut into shapes. 

Bake for 12-16 minutes until lightly browned. 

Allow to cool before assembling.


Lemon Curd Topping

3 lemons
1-1/2 cups sugar
1 stick (1/2 cup) butter, softened
4 eggs

Zest the lemons using a fine grater (set aside)

Juice the lemons (set aside)

Cream together sugar and butter 

Add the eggs one at a time and mix 

Add in lemon juice and zest

In a saucepan, cook over medium low heat stirring constantly until the mixture thickens (about 10 minutes). Pour through a fine sieve to remove lumps and large pieces of zest. Cool in the refrigerator.

File courtesy of impure_with_me via morgueFile

To assemble: 

Place a dollop of lemon curd on each cookie and top with fresh blueberries. 

Serve immediately. Can be stored in refrigerator.