Lemon Custard Tea Cakes Recipe

Made in the muffin pan, these little cakes are stuffed with lemon curd custard for a sweet treat even Nanna would approve of.

The ingredient of Lemon Custard Tea Cakes Recipe

• 150g butter chopped at room temperature
• 1 2 cup caster sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 200g 1 1 3 cups self raising flour
• 1 3 cup milk at room temperature
• icing sugar to serve
• 1 1 2 tablespoons custard powder
• 2 teaspoons caster sugar
• 3 4 cup milk
• 1 3 cup lemon curd
• grated rind of 1 lemon

The Instruction of lemon custard tea cakes recipe

• to make the custard place custard powder and sugar in a small saucepan add just enough milk to make a paste then add remaining milk slowly bring to the boil over medium heat stirring constantly reduce heat and simmer for 2 minutes set aside to cool completely stirring occasionally stir through lemon curd and rind
• preheat oven to 180c 160c fan forced grease a 12 x 1 2 cup capacity muffin pan
• use electric beaters to beat butter sugar and vanilla in a bowl until pale and creamy add eggs one at a time beating well after each addition beat in flour and milk until well combined
• spoon 1 tablespoon of mixture into each muffin hole spreading slightly up the sides of the pan fill with 1 tablespoon of custard and top with another 1 tablespoon of batter trying to encase the custard in batter repeat with remaining muffin holes
• bake for 22 to 25 minutes or until golden and puffed leave to cool for 5 minutes before turning onto a wire rack to cool serve dusted with icing sugar

Nutritions of Lemon Custard Tea Cakes Recipe

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