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Lemon friands with lemon curd & blueberries
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Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Delight mom with delicate lemon friands topped with tangy lemon curd and fresh blueberries.
Ingredients:
  • 180g unsalted butter, plus extra to grease
  • 250g icing sugar plus extra to dust
  • 80g plain flour
  • 125g almond meal
  • 2 lemons, zested
  • 5 egg whites
  • 21.00 gm lemon juice
  • 4.40 gm vanilla extract
  • Thick cream, optional, to serve
  • Blueberries, optional, to serve
  • 4 lemons, washed, dried
  • 4 eggs
  • 340g caster sugar
  • 250g unsalted butter
  • 10.00 gm cornflour
Instructions:
  • Heat your oven to 180°C.
  • Gently coat the pans with a touch of butter.
  • Melt butter in a pan over low heat and cook for 3-4 minutes until golden brown flecks form. Cool before using.
  • Sift icing sugar and flour into a bowl, then mix in almond meal and lemon zest.
  • In a fresh bowl, gently whisk the egg whites until frothy (avoid over whisking, just loosen them). Mix with the dry ingredients, melted butter, lemon juice, and vanilla. Use a metal spoon to combine, fill the molds three-quarters full, and place on a baking tray. Bake for 25 minutes until lightly golden (insert a skewer into the center to check for doneness).
  • Grate the lemon zest finely, then roll the lemons over a flat surface to extract the juice before juicing them.
  • Combine all ingredients in a heavy-based saucepan, stirring continuously over low heat for 10 minutes until thickened. Transfer to a bowl and cover the surface with plastic wrap to prevent a skin from forming. For longer storage, pour the mixture into a sterilised jar while still hot and seal. Refrigerate after opening.
  • Take the friands out of the oven and allow them to cool for 5 minutes before removing from the pan.
  • Once cooled, sprinkle icing sugar on the friands and top with a generous dollop of lemon curd, fresh blueberries, and thick cream, if desired.

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