A Very Lemon Birthday

I have a friend who really enjoys lemon. I never thought I liked lemon but I do love these cupcakes! A lemon cake, lemon curd filling and a lemon cream cheese icing. Sound like too much lemon? It is just enough!!!

I used the extra lemon curd to add a little bit of color to the top as well. :)

 

Lemon Curd Recipe from Better Homes and Gardens:

1 cup sugar

2 tablespoons cornstarch

3 teaspoons finely shredded lemon peel

6 tablespoons lemon juice

6 tablespoons water

6 beaten egg yolks

1/2 cup butter or margarine, cut up

Directions

1. In a medium saucepan stir together sugar and cornstarch. Stir in lemon peel, lemon juice, and water. Cook and stir over medium heat until thickened and bubbly.

2. Stir half of the lemon mixture into the egg yolks. Return egg mixture to the saucepan. Cook, stirring constantly, over medium heat until mixture comes to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Add butter pieces, stirring until melted. Cover surface of the curd with plastic wrap. Chill at least 1 hour or for up to 48 hours. Store covered in refrigerator up to 1 week or transfer to a freezer container and freeze for up to 2 months. Thaw in refrigerator before serving. Makes 2 cups (sixteen 2-tablespoon servings).