Ingredients
250g % of butter
Butter
, softenend
400g caster sugar
three eggs
Eggs
, lightly beaten
250g self-elevating flour
zest and juice three lemons
Method
Heat oven to 160C/140C fan/fuel three. Line a muffin tin with 12 muffin instances. With an electric whisk, whisk the butter, 250g of the sugar, eggs, flour, zest of 2 lemons and juice from 1 lemon until just mixed – don’t over-whisk. Fill the cases thirds full, then bake on a middle shelf for 30 mins, until a skewer poked in comes out smooth.
Cool for 10 minutes, then switch desserts to a cooling rack on a tray and poke every some times with a skewer. Pour closing lemon juice over final 150g sugar and zest 1 lemon, and at once spoon over the desserts. Leave to cool.
250g % of butter
Butter
, softenend
400g caster sugar
three eggs
Eggs
, lightly beaten
250g self-elevating flour
zest and juice three lemons
Method
Heat oven to 160C/140C fan/fuel three. Line a muffin tin with 12 muffin instances. With an electric whisk, whisk the butter, 250g of the sugar, eggs, flour, zest of 2 lemons and juice from 1 lemon until just mixed – don’t over-whisk. Fill the cases thirds full, then bake on a middle shelf for 30 mins, until a skewer poked in comes out smooth.
Cool for 10 minutes, then switch desserts to a cooling rack on a tray and poke every some times with a skewer. Pour closing lemon juice over final 150g sugar and zest 1 lemon, and at once spoon over the desserts. Leave to cool.