Roast Lemon Chicken and Potatoes and Tomatoes

Tonight we will watch the movie "Lemoney Snicket's A Series of Unfortunate Events" with Isabella. We decided that this deserved a 'lemony' theme for our dinner to go with it.
We started with Tomato and Carrot soup with lemon from a children's recipe book of Isabella's we are working our way through, followed by this lemon chicken and finished with lemon, lime and gin mousse.

This recipe is very similar to another I make that had lemon, chicken and potatoes, it had the same gooey lemony sauce. I think a combination of the two might be a great idea. The slight smokey flavour from the smoked paprika I used in the liquid poured over was really nice and the cherry tomatoes gave another vegetable to the dish.

The picture of the original recipe is better than mine but it give the idea of what it was like.



Roast Lemon Chicken and Potatoes and Tomatoes

INGREDIENTS:

Nonstick cooking spray

4 lbs. (10-12) skin-on, bone-in chicken parts (thighs, legs, wings)

1 lb. baby potatoes

1/2 onion (yellow or red), thinly sliced

2 lemons, 1 sliced and 1 juiced

1/3 cup olive oil

2 garlic cloves, minced

1 teaspoon Italian seasoning

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon paprika

1 1/2 teaspoon kosher salt

1/4 teaspoon freshly cracked black pepper

10 oz. cherry tomatoes

DIRECTIONS:

Preheat oven to 400 degrees F.

Spray a rimmed 13-in. x 9-in. baking dish with cooking spray. Into the baking dish arrange chicken parts (skin side up), potatoes, sliced onion and lemon slices evenly in pan.

In a small bowl, whisk together lemon juice, olive oil, garlic, Italian seasoning, crushed red pepper flakes, paprika, salt and pepper. Pour mixture all over chicken and potatoes. Sprinkle all over generously with additional Italian seasoning, salt and pepper.

Bake uncovered for about 1 hour, or until chicken and potatoes are fully cooked. During last 20 minutes of cooking, add cherry tomatoes and continue cooking for the 20 remaining minutes.

Lemon Caper Butter Sauce

A visit to the Wynyard Quarter and playground and Auckland Fish Market found me with some lovely fresh fish in a weekend when I had time to think about a new way to serve it.
I search Pintrest for a lemon caper butter sauce and this was what I found. It is really easy and really nice. Miss 6 had hers as a side dish and happily dipped her fish in it!











Lemon Caper Butter Sauce

Ingredients: 

8 tablespoons unsalted butter, in all 1 tablespoon finely minced garlic 4 tablespoons small capers, rinsed and drained ​6 tablespoons lemon juice 2 tablespoons lemon zest ​1 tablespoon finely minced parsley

Method: 

Melt 4 tablespoons of butter in a small heavy saucepan over medium heat. Add the garlic and heat, stirring, until fragrant. Add the capers and lemon juice and bring to a simmer. Stir in the remaining 4 tablespoons of butter one at a time, whisking to emulsify. Remove from heat, and add the lemon zest and parsley. Serve at once.

Lemon Shortbread

I've never had much luck with shortbread in the past...and therefore not made it often. This morning we had a friend coming for a coffee and Isabella suggested making it...no idea why but I'm glad she did.
I found this recipe on my trustee Cuisine website and liked the idea of the lemon zest in the shortbread.
They were super quick and easy to make and the baking time was quite short.
They tasted great and lemon zest lived up to my hopes.










Lemon Shortbread

SERVES: MAKES ABOUT 18If you'd like to make lots of star biscuits, this recipe can be successfully doubled or tripled.

125g butter, softened
1⁄2 cup icing sugar, sifted
finely grated zest of 1 lemon
1 cup flour, sifted
1⁄4 cup cornflour

Preheat the oven to 160°C. Line 2 baking trays with baking paper.

Using an electric mixer, beat the butter, icing sugar and lemon zest until light and creamy. Stir in the flour and cornflour until well combined and a soft dough forms.

Roll the dough out between 2 sheets of baking paper until 5mm thick.

Using a cookie cutter, cut 18 stars from the dough (re-roll the offcuts out). Transfer the shapes to the prepared baking trays,

then bake for 15-20 minutes or until firm to the touch. Transfer to a wire rack to cool.

Serve or store in an airtight container at room temperature for up to five days.

Italian Lemon Tarte - Crosata di Limone

Someone who is very thoughtful gave me an Italian recipe book for Christmas...I'm not sure who, but thank you!
This recipe is the first the book opened to and it was amazing - like lemon curd in a tart. Not surprising really as the ingredients are similar to lemon curd apart from there being cream in this and butter in lemon curd.

We had it warm, but I also ate lots of left overs cold from the fridge.
The pastry shell is beautifully short and has a subtle lemon flavour. I loved making the pastry on the bench rather than in a bowl - it felt like 'traditional Italian cooking'.

I used baking beans to keep the tart shell in shape and chilled it again once I had it in the tin.
The mixture came right up to the top of the baked tart shell before it was cooked but shrunk back during cooking which didn't look quite as I imagined but it was still one I will make again.
My tart was very yellow compared to the book...that might have been because the eggs came from our chickens and the yolks are very yellow.

Italian Lemon Tarte - Crosata di Limone

Ingredients
200g plain flour
250g caster sugar,
    plus 2 tbsp
5 egg yolks
grated peel and juice of 2 lemons
1 pinch of salt
100g chilled butter
3 eggs
150 ml double cream
2 tbsp icing sugar
oil for greasing

Method
Sift the flour onto a work surface, blend in 7 tablespoons of caster sugar, and make a well in the centre. Add 4 egg yolks, half the lemon peel, the salt and the butter cut into small pieces. kneed everything together into a smooth, supple dough. From the dough into a ball, cover in cling film and chill in the fridge for an hour.

Preheat the oven to 180 degrees C and grease a 25cm springform tart tin. Roll out the pastry very thinly on a floured work surface and use to line the base and sides of the tin. Use a fork to prick several holes in the pastry, then lay a sheet of baking paper over it. Chill in fridge again for 30 minutes. Fill with baking beans and bake for 15 minutes. Remove the beasn and baking paper and leave the pastry to cool.
Reduce the oven temp to 160 degrees C.
Beat the remaining egg yolk, whole eggs and the rest of the sugar and lemon peel into a thick pale cream. Stir in the lemon juice. Whip the cream and fold into the egg mixture.
Pour in into the case and spread evenly, then bake in the preheated oven for 20 minutes. I added about another 5-10 minutes.
Dust the surface with icing sugar, then return to oven until golden brown.

Lemon and Gin Cake

I'm not sure how this cake has not been included on my blog previously. It's a real favourite and is one that is requested for special occasions and birthday cakes.

Gin and tonics with lemon or lime are a favourite of mine so I was thrilled (several years ago now) to find a cake recipe that includes some of these ingredients.

It is definitely best served with plain yoghurt to balance the sweet syrup that is poured over the top. I usually double the syrup recipe to ensure there is lots to cover the cake.




Lemon and Gin Cake

SERVES: 12This gorgeous sponge-like lemon cake is soaked in a lemon and gin mixture immediately after removing from the oven.

200g butter
1@1/2 cups sugar
zest of 2 lemons
4 x size 6 (medium) eggs 
3 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1 cup milk (at room temperature)

Preheat the oven to 160ºC (fan-bake). Prepare a 24cm loose-bottomedcake tin by lining the base with baking paper, brushing the sides with butter and dredging lightly with flour.

To make the cake, cream the butter, sugar and lemon zest until light and fluffy. Beat in the eggs one at a time.

Sift the flour, baking powder and salt together, and fold carefully into the egg mixture. Add the milk and stir in gently. Pile the mixture into the preparedcake tin. Bake for 50-60 minutes or until the cake shrinks from the sides of the tin. This can also be made in 6 small loaf tins which would be baked for about 25 minutes.

For the topping
1/2 cup caster sugar
juice of 2 lemons
4 tablespoons gin

While the cake is cooking, prepare the topping and the decoration. To make the topping, stir the caster sugar, lemon juice and gin together. 

For the decoration
1 small lemon
1/2 cup sugar
1 cup water 

To make the decoration, slice the lemon finely. Melt the sugar in the water, bring to a simmer and gently poach the lemon slices for 10 minutes. Remove slices to drain. When the cake is removed from the oven, pour topping mixture over the hot cake. Add the lemon slices around the edge of the top of the cake and allow to cool. 

Individual Lemon Delicious Puddings

I've tried a lemon delicious pudding before but it didn't go so well. I think it had something to do with doubling the recipe?
This one however was a success!
The recipe made 8 of the little glass jars I use for desserts, although I would fill them more next time. The mixture didn't rise much.
The dessert was enjoyed by all who ate it, and by me the next night eaten cold from the fridge!

Easy, quick and yummy. I would make this again!

Individual Lemon Delicious Puddings

• 150g butter, melted
• 2 teaspoons finely grated lemon rind
• 1/2 cup lemon juice
• 1 1/4 cups SPLENDA® Granular
• 3/4 cup self-raising flour
• 1 cup milk
• 4 eggs, separated
• Icing sugar mixture, to dust
  
  • Method
  1. Step 1
     Preheat oven to 180°C/160°C fan-forced. Grease six 1 cup-capacity ovenproof dishes.
  2. Step 2
     Place butter, rind, juice, SPLENDA®, flour, milk and egg yolks in a large bowl. Whisk to combine.
  3. Step 3
     Using an electric mixer, beat eggwhites until soft peaks form. Fold one-quarter of the eggwhite into lemon mixture until combined. Gently fold in remaining eggwhite.
  4. Step 4
     Spoon mixture into prepared dishes. Place dishes in a large baking dish. Pour boiling water into baking dish until halfway up sides of smaller dishes. Bake for 20 to 25 minutes or until golden and just set. Dust with icing sugar. Serve.

Slow Cooker Whole Lemon Chicken

I've seen loads of whole chicken recipes for slow cookers and have always been a dubious. After all part of the attraction of a whole roasted chicken is the browned crispy skin.

I decided to give one a go this weekend and found the results really good. No the skin was not crispy and brown, but the meat was really succulent and the lemon used to cook with gave it a really nice flavour.

As usual my 'slow cooker' was too fast! When the recipe said X hours, I reduced it to about 4 and it possibly could have had a little less.

This would be a good recipe for cooking chicken that will be used cold for lunches or salads. We had it hot with gravy which was nice too although I took the skin off mine because it was too pale looking.

I also added potatoes and jerusalem artichokes to the slow cooker to make sure I had most of the meal cooked at once.

Slow Cooker Lemon Garlic Chicken

Ingredients

• 4 lemons
• 2-3 heads of garlic
• 1 whole chicken 
• Fresh rosemary, or any fresh herbs
• All-purpose steak seasoning or salt and pepper (I used smoked garlic salt)

Instructions

1. Cut garlic heads and lemons in half and lay in bottom of slow cooker.
2. Cut the bottoms off the lemons so they lay flat.
3. Add a sprig of rosemary, or any herbs.
4. Remove insides from chicken, rinse chicken and pat dry.
5. Season chicken well, inside and out, with all-purpose steak seasoning or salt and pepper.
6. Lay chicken on top of garlic and lemon slices and stuff the chicken with a garlic head cut in half, and a lemon cut in quarters.
7. Cover top of chicken with additional lemon slices and rosemary.
8. Turn slow cooker to high, and cook for about 4 hours, or until chicken reaches 165 degrees.
9. Slow cooker cooking times vary.
10. Important: Use a meat thermometer to check for doneness.
11. When chicken has reached 165, turn off slow cooker and let chicken rest for about 15 minutes.
12. Remove from slow cooker, carve and serve.
13. Liquid from slow cooker can be strained and served over chicken.

Fish With Parsley and Hazelnut Crust

I'd marked this recipe in the most recent Cuisine magazine...it was another of the quick weekday meals - the Chicken Pilaf I made last week was one of these too.

The recipe was for the fish and also included a vege dish to go with it. What a great meal.
Of course I substituted ingredients...for some reason hazelnuts are hard to find at the moment. I've tried a few places, so I substituted with cashews. My parsley supply has been gobbled by our chickens - ha! fixed them today by installing some new fencing and reclaiming our gardens. I substituted the parsley with coriander.  I also added a lime infused oil in the nut mix to bind it together adn then used this to cook the veges.

I really liked this dish. The layered potatoes and leek was really easy...in fact the whole dish was pretty easy. We will be eating it again.

Roasted fish with parsley & hazelnut crust

SERVES: 4
2 tablespoons olive oil 
4 red-skinned potatoes, washed, thinly sliced 
1 large leek, white part only, thinly sliced 
1 1⁄2 cups (375ml) gluten-free vegetable stock 
3⁄4 cup flat-leafed parsley leaves, finely chopped 
1⁄3 cup hazelnuts, roasted, finely chopped 
2 teaspoons finely grated lemon zest 
1 clove garlic, finely chopped 
4 (about 180g each) skinned and boned John Dory fillets 
300g brussels sprouts, thickly sliced 
1 cup frozen peas 

Preheat the oven to 220°C. Brush a roasting pan with 1 teaspoon of the oil. Layer the potatoes and leek in a thin layer over the base of the pan then drizzle with 1 cup of the stock. Bake for 20 minutes. 

Meanwhile, mix together the parsley, hazelnuts, zest, garlic and 1 1⁄2 tablespoons of the remaining oil. Season with salt and freshly ground black pepper. Put the fish on a clean work surface. Spoon the parsley mixture evenly over one side of each fillet, using the back of the spoon to lightly press to secure. Remove the potato mixture from the oven and arrange the fish over the potato, crust side up. Return to the oven and bake for a further 6-8 minutes or until the potato is tender and the fish is just cooked.

Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Add the sprouts and fry, tossing, for 3-4 minutes or until lightly golden. Add the remaining stock and the peas and bring to the boil then cook, tossing, for 2-3 minutes or until the peas are heated through and the sprouts are tender. Taste and season. 

Spoon the potato mixture and fish on to serving plates. Serve with the sprouts mixture.

Warm Lemon Tart

My latest Cuisine magazine had lots of recipes I wanted to try and this Lemon tart looked great. I really liked the fact that it was warm rather than cold since we are in the middle of winter.

My blind baked pastry was not fantastic. I used rice instead of baking beans (I'm buying baking beans asap!) and the sides slipped down quite a bit making my tart base more shallow than it should have been. The good side of this was that I got to try the filling on its own as the recipe suggested a
s another option. It was really nice.

I'd make this again - with or without the pastry

Warm Lemon Tart

Short pastry
180g flour
pinch of salt
135g unsalted butter, chilled, diced

Put the flour and salt in a food processor. Pulse once to distribute the salt evenly then add the butter and pulse until the mix resembles fine breadcrumbs. Add 3 tablespoons chilled water and pulse once or twice, but don’t allow the mix to form a ball. 

Turn out on a clean bench and knead lightly to bring the pastry together. Wrap in cling film and refrigerate for at least an hour. Roll out the pastry on a lightly floured surface until 4mm thick. Place in a 25cm round tart tin and trim. Refrigerate for at least 30 minutes before baking. 

Preheat the oven to 180°C. Prick the tart base with a fork then cover with baking paper and fill with dried beans, rice or ceramic beans. Blind bake for 15 minutes. Remove the paper and beans and bake for a further 5-10 minutes or until the pastry is golden. Cool on a rack before filling. This tart base can be made a day ahead and kept in an airtight container. 

For the tart
75g unsalted softened butter
150g caster sugar
5 eggs, separated
4 tablespoons flour, sifted
zest and juice of 4-5 lemons (you will need 150ml juice)
icing sugar to serve

Preheat the oven to 180°C. Put the butter and sugar in a food processor and process until well combined. Add the egg yolks and process to combine. Add the flour and blitz briefly to combine then add the lemon zest and juice and process to combine.

Transfer the mix to a bowl and set aside. In a separate bowl, whisk the egg whites until light and fluffy then fold gently through the lemon mix. Spoon into the pastry case and smooth the top then bake for 35-40 minutes until golden on top. 

Dust with icing sugar before serving.

Lemon and Olive Chicken - Slow Cooker

This is yet another from Pintrest and adds to my growing slow cooker repertoire.
The dish was nice. A positive verdict from all who ate it.

The cumin added an interesting flavour and I loved the olives with the lemon.
My slow cooker is a quite fast - I'm not sure if this is a good thing or not?
The meat was cooked is about 3-4 hours on slow.
The sauce was a quite thick (maybe because I added it to the slow cooker while it was hot)  I so I added more chicken stock to it.


Lemon Chicken Thighs with Olives Recipe

 

Ingredients

• 12 boneless, skinless chicken thighs
• ¾ teaspoon salt
• ¾ teaspoon pepper, divided
• 2 tablespoons olive oil, divided
• 1 lemon, sliced
• 1 cup chicken broth
• 2 tablespoons fresh lemon juice
• ¼ cup all-purpose flour
• ½ teaspoon ground cumin
• ¾ cup pitted green olives

Instructions

1. Sprinkle chicken thighs evenly with salt and ½ teaspoon pepper.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat; add half of chicken.
3. Cook about 3 minutes per side, or until browned.
4. Transfer to a slow cooker.
5. Add remaining 1 tablespoon olive oil to skillet, and repeat procedure with remaining chicken.
6. Transfer to slow cooker, and add lemon slices.
7. Combine broth, juice, flour and cumin, stirring with a whisk.
8. Pour broth mixture over chicken.
9. Top with olives and remaining ¼ teaspoon pepper.
10. Cover and cook on low heat for 6 hours.

Lemon Chicken with Cannellini Beans and Rosemary

I'm on the look out for low calorie meals at the moment. This one looked pretty easy and was one of those recipes that uses things you have in the house usually.
It was really really nice and full of flavour. I will be making this again soon.
The sauce had an amazing lemony, tomato flavour with a hint of rosemary. The beans worked really well with it too.
The other bonus is that it was really quick.
I served it with steamed vegetables and rissoni for the family members not being so careful about calorie intake!


(This recipe serves two people, so a total of 550 calories on the recipe, 275 calories per person)

Lemon Chicken with Cannellini Beans and Rosemary

Ingredients

• low-fat cooking spray
• 200g chicken breast fillets, skinless and cut into small pieces
• 2 cloves garlic, peeled and finely chopped
• 1/2 teaspoon cumin seeds
• 1 tablespoon rosemary leaves, finely chopped and woody stem discarded
• juice and zest of 1 small lemon
• 1 x 400g tin of cannellini beans, drained and rinsed
• 200g cherry tomatoes, halved (I used crushed tomatoes)
• 100ml vegetable stock (I used stock concentrate and made it really strong)
• 2 tablespoons low-fat plain Bio-yoghurt (I didn't add the yoghurt)
• salt and freshly ground pepper

Directions

Step 1	Heat a large frying pan that has a lid, or a wok and then spray with low-fat cooking spray. Season the chicken breast pieces and then fry for 5 minutes until golden brown and cooked through.
Step 2	Add the garlic and cumin seeds and stir around the pan until the spices smell fragrant, then add the rosemary, lemon juice and zest, beans, tomatoes, stock and seasoning and stir to combine them all.
Step 3	Bring to the boil, then turn down the heat, cover and simmer for 5 minutes.
Step 4	Remove from the heat and allow to cool for a minute or two before adding the yoghurt, stir well and serve in warmed bowls.

Greek Slow Cooker Chicken

Thanks http://www.mommiecooks.com for the picture

I love the combination of garlic and lemon so this recipe looked like a good one to try. That coupled with the fact that my oven is not working other than to grill prompted me to give this one a try.
My picture didn't look so good, so I've used the one from the site I found it on
. I guess we are used to beautifully browned chicken and the slow cooker doesn't do that so well.
The recipe was easy and in my slow cooker cooked faster than the time listed in the recipe.
I'll be making this one again. Possibly preparing in advance freezing then cooking while I'm at work.

Greek Inspired Slow Cooker Chicken

1 Lemon, Juiced
4 Garlic Cloves, Minced
1/4 Cup Olive Oil
1/2 Cup White Wine
1/4 Cup Chicken Broth
1 tsp Dill
1 tsp Rosemary
1 Tbsp Balsamic Vinegar
1/4 tsp Pepper
1/2 tsp Salt
1 Whole Chicken, Broken into it's Respective Pieces

Directions:

Add all the ingredients with the exception of the chicken to the marinade.

Mix up well.

Add in the chicken and coat all the pieces completely.

Cook on low for 6 to 8 hours or on high for 4 to 6 hours.

Serve over noodles with sauce from the slow cooker spooned over the noodles and a little feta and olives for good measure.

Old Fashioned Lemon Cordial

I think I have a new summer drink...soda water, lemon cordial and gin. A very similar taste to a gin and tonic only slightly more lemony...this could be dangerous...the first one went down VERY quickly.

Home Made Cordial Recipe

8 lemons

25g tartaric acid

1 kg sugar

1 litre boiling water

Peel just the zest of 4 lemons with a potato peeler and place in a saucepan with the juice of all lemons and remaining ingredients and bring to boil cool the strain and pour into sterilised bottles and keep refrigerated and add to water or soda water at about 1 part cordial to 3 parts water.

Chicken pan poached in white wine - recipe

This dish is one that I used to cook a lot but for some reason have not made for a long time. I really don't know why as tonight's version was fantastic and enthusiastically consumed by everyone!
I originally found this in the 'Quick Smart ' section of a Cuisine magazine  at least 5 years ago. It was a Ray McVinnie recipe (before he became well known as a NZ Master Chef judge!). I've always like his recipes. They are usually good quality food cooked simply....my kind of cooking. This is one of those recipes that I really need in my online recipe book that is my blog.




Chicken Poached in White Wine
Split a chicken (my preference is always organic if possible) down the backbone, flatten and place cut side down in a large frying pan.
Add some olive oil, a few cloves of garlic, fresh thyme (or rosemary), a quartered lemon, salt and pepper and a cup (or more) of white wine.
Place on moderate heat  and bring to the boil.
Cover tightly and turn heat down. Cook for an hour without opening the lid until chicken is tender.
Uncover, remove chicken and put on warm platter.
Discard lemon and herbs.

Add a cup of chicken stock and boil until syrupy then pour over chicken served on cous cous or rice. (I often thicken with four and water to speed this up)

Lemon and Fennel Chicken Recipe

I often take cuttings from magazines and newspapers and make them within the week. The problem is that once I have made a dish once the attraction goes...unless it is really amazing and preferably easy too.

This one was in the weekend paper and since it had lemon it it...which seems to be my flavour of choice at the moment, it seemed like a good idea.

The dish was remarkably simple and really effective. I used fennel that I have growing (slightly out of season but I live in hope that I will harvest some fennel bulb in month or so), so used some of the leaves fresh.

The fennel seeds on top were fantastic. I'm not a big fan of them but in this dish they were almost like a bust of nutty flavour when you bit in to them. The lemon infused through the chicken but the fennel flavour was dominant - hence my addition to the recipe of juice or zest.

Lemon and Fennel Chicken

Cut the chicken down the breast bone and flatten out (butterflied)

Oil the bottom of a dish that will fit the flattened chicken.

Slice about 3 lemons and lay them on the oiled bottom.

Slice 6 cloves of garlic and lay one the lemons.

Lay fresh fennel over the lemons and garlic.

Lay the chicken on top of the fennel and lemons.

Spread oil over it.

Squeeze lemon (or zest over the chicken) - my addition to lift the lemon flavour

Sprinkle whole fennel seeds over and lots of sea salt and pepper.

Bake for approximately 1 hour in moderate oven. It really does only need an hour!

Lemon Curd Muffins

As part of my 'pay it forward' (lemon curd) plan I had planned to make lemon tarts for my staff on Monday but after finding this recipe on the River Cottage Website I knew this had to be the better option!

The muffins are beautifully light and fluffy. Next time I make them I would add more lemon curd in each one.

I also added a topping by brushing over

hot lemon curd and then sprinkling over caster sugar. Yum!

I just hope they are still fresh for tomorrow's morning tea.

Lemon Curd Muffins

• * 225g plain flour
• * 2 tsp baking powder
• * A good pinch of sea salt
• * 100g caster sugar
• * 1 medium egg
• * 125g plain yoghurt
• * 125ml whole milk
• * 75g unsalted butter, melted and slightly cooled
• * 150g lemon curd

1. Put 12 large paper cases into a muffin tray. Put the flour, baking powder, salt and caster sugar in a large bowl and whisk lightly to aerate and combine.

2. Mix the egg, yoghurt, milk and melted butter together in a jug. Pour them into the dry ingredients and mix lightly, stopping as soon as everything is combined – it’s essential not to over-mix or you’ll get dense, cakey muffins.

3. Spoon a some mixture into each muffin case and top with a generous ½ teaspoonful of lemon curd. Add a final spoonful of muffin mixture to encase the lemon curd and three-quarters fill the cases.

4. Bake in an oven preheated to 180°C/gas mark 4 for about 30 minutes until golden brown. Transfer to a wire rack to cool. Eat on the day you bake them, ideally while still slightly warm.