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Ingredients
- 40 grams of poppy seeds
- 180 grams of butter
- 160 grams of sugar
- 3 eggs
- 180 grams of smooth flour
- 1 baking powder
- 1/2 teaspoon of salt
- zest and juice of one lemon
- 1 tablespoon of vanilla extract
Lemon curd:
- 5 egg yolks
- 150 grams of sugar
- 115 grams of lemon juice
- 80 grams of butter
- a pinch of salt
Cream:
- 200 grams of mascarpone
- 200 ml of whipping cream
- 4 tablespoons of powdered sugar
- 1 tablespoon of vanilla extract
- 2 tablespoons of chilled lemon curd
Directions
- Soak the poppy seeds in a little water for at least half an hour before you start making the muffin mixture. Drain them well.
- Mix softened butter with sugar until the mixture becomes light and airy. Add one egg at a time and then the flour that you mixed with the baking powder and salt. Add the grated lemon zest, juice and vanilla extract, and finally mix in the drained poppy seeds.
- Pour into a muffin tin and bake in the oven at 160°C (with fan) for twenty minutes. Use a toothpick to test whether they are cooked.
- In a smaller pot with a thicker bottom, beat the eggs and sugar. Add lemon juice and a pinch of salt. Whisk and transfer to the stove. Cook over low heat, stirring constantly, until the cream thickens and begins to gently boil. It will last about twenty minutes, and during that period you should really stir the whole time because it burns very easily.
- When it boils and thickens, add the butter cut into cubes and stir until it melts. Cool down.
- Prepare the cream as well. First mix the mascarpone and then add powdered sugar to it. After that, pour in the sweet cream and vanilla. Mix and at the very end add 2 tablespoons of cooled lemon curd.
- Hollow out the center of the cooled muffins and insert a teaspoon of lemon curd into it. Add the mascarpone cream on top.
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