Lemon and Courgette Buns

This is a recipe that I developed for my short-lived weekly baking stall earlier in the year, turns out it was a bit much on top of a full-time kitchen job! When I felt myself beginning to dread the baking I knew it was time to take a step back. Anywho I’m mad for lemony treats and with this one sure you are nearly getting one of your 5 a day with the inclusion of the courgette! You can use either green or yellow courgette, I prefer the yellow as it’s more on vibe color wise with the lemon. They are delicious with just the buttercream but if you fancy going the whole hog you can make the lemon curd and candied lemon too!

I used a 12 hole straight sided mini cake tin but a regular bun tin with paper cases will do the job perfectly too.

Candied Lemon Slices

A nice touch of you have time! They can me made a few days in advance and stored in an airtight container. I separate each one with a piece of parchment paper

What you need:

1 unwaxed lemon

Small cup of caster sugar

Bowl of iced water

Wide shallow pan

  • Slice the lemon thinly – about 2-3mm in thickness
  • Add the slices to a pot of boiling water and cook for a minute before putting into the iced water to stop them cooking.
  • In a wide pan add a small cup of caster sugar and a cup and a half of water and bring to a boil ensuring all the sugar has resolved. Reduce the heat to medium/low and add the lemon slices in a single layer. Simmer gently for about 50 or until the lemon slices are translucent.

Thyme Scented Lemon Curd (fierce notions I know)

Makes 250ml, this will keep in an airtight container in the fridge for a week if you would like to make it in advance.

What you need:

90-100mls lemon juice ( juice from 2 lemons)

Small bunch of thyme

80g unsalted butter, cubed

150g caster sugar

1 egg and 2 egg yolks

  • Put the lemon juice and thyme in a small heavy bottomed pan. Infuse gently over a low heat for 4-5 minutes. Remove the thyme and discard (I tied the thyme together with a piece of string to make it easier to remove).
  • Add the sugar and butter to the lemon juice and heat until the butter has melted. Remove from the heat.
  • Beat the egg and egg yokes before adding to the pan slowly, stirring as you add.
  • Return the pan to a low heat and continue to carefully stir the mixture. The lemon curd is ready when it coats the back of the spoon.It will thinker further as it cools.

Lemon and Courgette Buns

Makes 12

You will need:

2 large eggs

150g golden caster sugar

150ml sunflower oil

200g self raising flour

Half teaspoon of bicarbonate  of soda

200g grated courgette

Zest of 2 lemons

  • First pre-heat your oven to 180°C/160°C fan and line a muffin pan with 12 muffin cases.
  • Sieve your flour, sugar and bicarbonate of soda into a large bowl.
  • In a separate bowl mix the sunflower oil and eggs with a hand mixer. Add the dry ingredients and the courgette and lemon to the liquid and mix until just combined.
  • Scoop the batter into the muffin cases and pop into the oven. They should take between 20-25 to bake, use a skewer to check that they are baked, the skewer should come out clean if the muffins are baked. If some batter clings to the skewer pop back into the oven for another few minutes and check again.

I hope you try these out! Let me know on Snapchat or Instagram if so x

M x

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