Lemon Custard Tea Cakes Recipe

Made in the muffin pan, these little cakes are stuffed in the manner of lemon curd custard for a sweet treat even Nanna would assume take up of.

The ingredient of Lemon Custard Tea Cakes Recipe

• 150g butter chopped at room temperature
• 1 2 cup caster sugar
• 1 tsp vanilla extract
• 2 eggs
• 200g 1 1 3 cups self raising flour
• 1 3 cup milk at room temperature
• icing sugar to minister to
• 1 1 2 tbsp custard powder
• 2 tsp 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 accumulate just passable milk to make a cement later add enduring surviving milk slowly bring to the boil over medium heat stirring constantly shorten heat and simmer for 2 minutes set aside to cool completely stirring occasionally mix up through lemon curd and rind
• preheat oven to 180c 160c fanatic addict forced grease a 12 x 1 2 cup capacity muffin pan
• use electric beaters to prominence butter sugar and vanilla in a bowl until weak and creamy ensue eggs one at a time beating with ease after each addition beat in flour and milk until with ease combined
• spoon 1 tablespoon of mix into each muffin hole spreading slightly stirring the sides of the pan fill in the same way as 1 tablespoon of custard and peak past unconventional 1 tablespoon of batter trying to encase the custard in batter repeat taking into consideration permanent muffin holes
• bake for 22 to 25 minutes or until golden and puffed leave to cool for 5 minutes to come turning onto a wire rack to cool support dusted as soon as icing sugar

Nutritions of Lemon Custard Tea Cakes Recipe

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