Lemon friands with lemon curd

Since I came across friands I cannot get enough of them. These wonderful almond cakes are so moist they will melt in your mouth. they are like oval wonders to your palate. The ground almond and the whites gives the batter a light and airy mixture. Once you've tried one, there's no way back. They will keep moist and delicious for 3 to 4 days. You need a special friand tin, but you can use a muffin one, if you dont have it. So, there you go, now there's no excuse.




Lemon curd is one of the simplest and yummy things in the world. Keep it in the fridge in a glass jar and you will have the most delicious toast. I really don´t thinkk that lemon curd it's so fattening, as there´s not so much sugar and it only has 8 grams of butter, or at least this recipe that I always use which comes from Aran Goyaga, a five star pastry chef, with mouth watering recipes and outstanding photography.

For the lemon curd

100 grams organic eggs

35 grams sugar

100 grams lemon juice

Zest of 1 lemon

8 grams unsalted butter

Whisk eggs, sugar, lemon juice and lemon zest in a bowl. Place the bowl over a double boiler and cook slowly while whisking until it thickens. Pass through a sieve and let it cool in an ice bath. Add the softened butter and whisk until incoporated.

For the friands

6 eggwhites

185g melted buter

120g ground almond

240g icing sugar

75g plain flour

1 tablespoon lemon zest

1 tablespoon lemon juice

Method

Preheat the oven to 180degrees.

Grease the friand or muffin tins.

Place egg whites in a bowl, and whisk with a fork until they are combined. Add butter, ground almond, and sifted icing sugar, then the flour, lemon juice and zest. Mix. Divide the mixture among the tins, bake for 20 minutes.

Cool for five more minutes in their tins before turning topside up on a cooling rack. When completely cool, cut them open and spread a generous amount of the lemon curd, cover with the lid and sprinckle with icing sugar.