¾cupMeyer lemon curdsee recipe below or use your favorite prepared lemon curd
For Meyer lemon curd:
6tablespoonsbuttercut into pieces
Preheat oven to 350 (175 C) degrees. Butter a muffin tin or line with cupcake liners.
Whisk together the flours, sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl lightly beat the eggs, buttermilk, butter, zest and almond extract. Pour it over the flour mixture and stir until just blended.
Divide the batter into the muffin pan cups. Top each cup with 1 teaspoon each of the lemon curd and the almonds.
Bake 15-20 minutes, or until tops are just turning golden and are firm to the touch.Cool the muffins for 10 minutes before turning out and serving.
To make the lemon curd:
Zest the lemons with a grater, then cut them in half and squeeze the juice into a small, heavy saucepan. Add the zest and stir in the sugar to dissolve.
Add the eggs and butter and place the pan over medium heat. Use a small heatproof spatula or wooden spoon to constantly stir the mixture until it begins to thicken around the edges of the pan.
Scrape the sides and bottom of the pan and lower the heat a bit as you continue to stir. At this point it should form a curd pretty quickly, within a minute or two. Once it reaches a pourable pudding-like consistency, remove the pan from the heat.
Strain the curd into a bowl, cover and chill at least 2 hours before using.