A little heads up here. These are much better I believe made in the small bite size muffin tins. The larger ones for me just are too sweet. You can make them in the regular size muffin tins, just cook them until the sides show a deep golden brown. Leave them in the muffin pan for at least 5 minutes. The center will depress just a bit. If they are not cooked long enough, once you take them out they may sag a bit but will be cooked all the way through. The other item to note, I usually use King Arthur GF Flour and the insides come out all soft and gooey. I then tried them with the new Pillsberry GF Flour that has pea fiber, while they still were good, the pea fiber caused them to be denser. Each type of flour will gluten free flour makes any baking a new experience as the content of GF flours widely vary. Experiment, it's the name of the game and oh so much fun.
Makes 12 standard size or 24 small
1/4 cup Sugar
1 jar Lemon Curd
6 TBSP AP Gluten Free Flour
1/2 tsp Cornstarch
1/3 cup Fresh Lemon Juice
Butter for greasing the tins
Powdered sugar for dusting
By hand, hand mixer or stand mixer:
Add eggs and beat
Add Sugar and beat
Add Lemon Curd and beat
Mix flour and cornstarch together and add to mixing bowl
Slowly pour in lemon juice
Mix on medium for 5 minutes
Let rest 5 minutes
Use butter to grease your baking tins
Spoon or pour in about 2/3 rd full or just below the rim
Cook 350 degrees F for 23-25 minutes for standard size muffin tin or 11-15 minutes for small muffin (bite size) tins. For full size make sure the edges are a deep golden brown, for the smaller version also a golden brown. Let rest in the pan for 5 minutes before turning them out.
These small wonders create their own "crust" because of the flour added. I have not tried these in a tart pan as it may just squish out all over the place.
When cooled and right before serving, dust with powered sugar.
Thank you for stopping by and remember, enjoy life.
It's the one you have,