Muffins with lemon curd and meringue

Description

Soft, tender, airy muffins with a sour flavorful and filling, in a cloud of beaten egg whites.

Ingredients

Butter

100 g
Lemon juice

2 Tbsp
Lemon peel

1 tsp
Brown sugar

140 g
Chicken egg

3 piece
Salt

1 pinch
Leavening agent

0.5 tsp
Flour

200 g
Milk

6 Tbsp
Chicken egg

2 piece
Butter

20 g
Sugar

4 Tbsp
Lemon juice

1 piece
Lemon peel

1 tsp
Egg white

2 piece
Salt

1 pinch
Sugar

2.5 Tbsp

Cooking

Beat softened butter with sugar.

One by one add the eggs and zest. Each time whisking after you add the eggs.

Then add the salt and sifted flour and baking powder. Stir with a whisk.

Next, add milk, mix and lemon juice and stir again.

Put the dough in molds. Of this amount, the test turns 13 muffins. Bake in preheated to 180 degrees oven for 20-30 minutes. Until dry matches. Cool.

For the Kurds, mix all the ingredients in a saucepan and cook over medium heat, stirring constantly, until thick. Remove from heat and cool.

Muffins have cooled cut off the top and using a knife cut out a bit midway, without damaging the edges and bottom.

The middle of the muffin to fill a Kurd and cover the cut tip.

For meringue: beat chilled whites with salt, gradually adding sugar, to strong peaks. Using a pastry bag or spoon to spread the meringue on muffins. Put in preheated to 200 degrees oven for 5-7 minutes. I baked under the grill, until light blush. Bon appetit!

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