When life give you lemons, make lemon poppyseed cupcakes


Lemon Curd

  • 1/3 cup butter
  • 1 cup granulated white sugar.
  • 2/3 cups lemon juice
  • 1 tbsp lemon zest
  • 2 egg yolks
  • 2 eggs


  • 13 oz butter, softened
  • 3 cups powdered sugar, sifted
  • 3 tbsp whole milk
  • 2 tsp vanilla extract


  • 1/2 butter, softened
  • 1 cup self-rising flour
  • 1/2 cups granulated white sugar
  • 2 eggs
  • 1/2 lemon zest and juice
  • 2 tbsp poppy seeds
  • Lemon slices, for garnish
  • Fresh mint, for garnish


  1. For the lemon curd, combine butter, granulated white sugar, lemon juice and zest in a small saucepan. Place over a medium-low heat until butter is completely melted. In a separately bowl, whisk egg yolks and eggs and pour over the lemon mixture. Stir continuously until curd has thickened and reached 179 degrees F. Place the mixture in a container after passing it through a strainer to make sure there are no lumps. Cover it with wrapping paper making sure to touch the surface. Refrigerate until cool.

Keep reading

Get access to the full recipe and 10,000 more!

Already have an account? 
Recipe image thumbnail