Lemon Cupcakes with Lemon Curd Filling

I made 5 different types of cupcakes tonight with one recipe of my favorite White Cake.

Substitute 3/4 cup of milk with 1/4 cup and 2 tbsp of milk and 1/4cup and 2 tbsp lemon juice.  Add the lemon juice first and mix.  If you want more lemon, add 3/4 cup of lemon and no milk.

Add Zest of one lemon.

Lemon Curd

4 large egg yolks
2/3 cup sugar
6 tbsp freshly squeezed lemon juice, strained
6 tbsp unsalted butter, cut into small pieces
1/2 cup whipping cream
4 tsp powdered sugar

Whisk together egg yolks, sugar, and lemon juice in a small saucepan.

Cook over low heat, stirring constantly, until mixture coats the back of a spoon.

Transfer to a bowl and stir in butter, piece by piece.

Cover and cool in the refrigerator.
By hand, whip together cream and powdered sugar until soft peaks form.
Fold cream into the chilled curd.

Fill a long tipped piping bag with Lemon curd and fill the baked cupcakes once they have cooled.

I frosted my cupcakes with my Butter Cream Frosting mixed with some lemon zest and raspberry jelly.  For some, it may be too sweet, so try dusting with icing sugar instead.

Filled with Lemon Curd

Raspberry Jelly

Lemon Curd

Lemon Squares

"These are my downfall"

I made these, as well as my FAMOUS Ginger Crinkles for my last day at work with all the ladies, before I leave to a new Ministry. 

 They are always a BIG hit.  You should try making them and see how fast they go!

Crust
1/2 cup butter or margarine
1/4 cup sugar
1 1/2 cup flour

Lemon Filling
2 eggs
3 tbsp lemon juice
zest of 1 lemon
1 cup sugar
2 tbsp flour
1/2 tsp baking powder
1/4 tsp salt
1 cup coconut

Preheat to 350 degrees.
In 9x9 pan, mix butter, sugar, and flour for crust until crumbly like pictures below (you can do it in a bowl as well).  I used a pastry cutter.
Press evenly into ungreased pan and bake for 15 to 20 minutes, until starting to get a little golden around the edges.
While crust is baking, beat the eggs and add the remaining ingredients.
Once crust is done, take out of over, pour lemon coconut mixture over crust and spread evenly.
Put into the oven for 15 to 20 minutes. 
Do not let it cook for too long, or the lemon will be dry and not custard like.  Make sure to check after 15 minutes.
Let it cool before cutting it into squares.