madeleines

Page 221 from David Lebovits’s “The Sweet Life in Paris.”

My book ‘falls’ open to this recipe, for I have made them more than once. The recipe is wonderful. Follow his mixing method, and definitely allow the batter to sit for 10 – 12 hours. This resting time allows the lemon flavor to permeate the batter.
Fresh from the oven, they have a slight crunch on the outside edge and are cakey inside. They are equally delicious glazed with the lemon glaze. And, to prevent excessive consumption, I freeze these baked beauties. They are quite good from the freezer.
In addition to the recipes, David has a way with words and is quite the storyteller. He relays every day life of an American in Paris. This is a must read for any American contemplating more than a weekend stay in Paris.

never underestimate Self Rising Flour



Today, Sweet and Simple bakers are posting their Lemon Curd Muffins.  I’ve joined this group and look forward to future baking delights.

I read the recipe; the ingredient list was so simple, I (very prematurely) decided these muffins would be nothing out of the ordinary, especially made with self rising flour.  After all, ‘real’ bakers bake with all-purpose flour…don’t they?

I have read lemon curd recipes for several months; this baking challenge encouraged me to attempt the lemon curd.  It was so easy and so very delicious.  Here’s my blog link detailing the steps in making lemon curd.  I wanted to eat the lemon curd out of the bowl, but knew I had to reserve enough to make the lemon curd muffins, which was the original purpose, wasn’t it?

I mixed the muffin batter, making a few adjustments based on the ingredients in my pantry.  Caster sugar I interpreted as very fine sugar, so I put my granulated sugar through the food processor – it smoked – or made sugar dust.

I used extra large eggs, corn oil, heavy whipping cream, and I doubled the vanilla.

These lemon curd muffins passed my appearance and taste test with flying colors.  I took them to work, for the real test.  These tart, simple little muffins received unbelievable praise at work.  I believe the word I kept hearing was ‘awesome!!’

Rather than melting the lemon curd to spread on the top of the muffins, I simply smeared on a dollop of the curd while the muffins were hot.  It melted slightly, yet held its shape on top of the muffins.  I then sprinkled the muffin tops with decorative sugar to add a little eye appeal.

What a great recipe to have in my files.  Thank you, Sweet and Simple Bakes, for sharing this one!

Here’s the link to the recipe:  Lemon Curd Muffins