Lemon Cheesecake Muffins with Lemon Curd

by Katie Johnstonbaugh
of Dishin & Dishes
6 tablespoons butter
1 cup white sugar
2 eggs
1/2 cup buttermilk
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 T. lemon zest
1 lemon, juiced
For Filling:
4 oz. cream cheese
¼ c. powdered sugar


Whisk together flour, salt, and baking powder. Put lemon zest and sugar in bowl. Mix together with fingers for a minute to make lemon sugar. In a large bowl, cream butter, 1 cup sugar/lemon zest mixture, and eggs together until light and fluffy. Add buttermilk alternately with flour mixture in two parts; mix well. In another bowl, mix 4 oz. cream cheese with ¼ cup powdered sugar. Spoon into Ziploc baggie and snip off one corner. Seal baggie. Using ice scream scoop, spoon batter into sprayed or lined muffin tins. Pipe cream cheese mixture into centers of each muffin. Bake at 350º for about 15 minutes or until edges begin to turn brown and fork comes out clean when poked next to filling. Cool. Serve with lemon curd.
3 oz. (6 Tbs.) unsalted butter, softened at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
2 tsp. grated lemon zest
With your mixer, beat the butter and sugar in a bowl for a couple of minutes. Slowly begin adding the eggs (white and yolks). Beat for 1 min. Mix in the lemon juice. Don’t be alarmed if it looks curdled, the butter hasn’t melted yet.Pour into medium saucepan over low heat, whisking like crazy. When it has smoothed out, turn the heat up a bit to medium. Keep stirring –total time 10-15 minutes until it thickens and coats the back of a spoon. To store in refrigerator, press plastic wrap over surface so it won’t get a “skin”. Mixture will thicken more as it cools.
Keeps for one week in the refrigerator.