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Laurel

Lemon Poppers

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients Method

Ingredients
  

  • 1 3/4 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cardamom
  • 1/3 cup very soft butter
  • 1/2 cup sugar
  • 1 egg
  • 3/4 cup Meyer lemon curd
  • 2 tsp grated lemon rind
  • 1/2 cup a2 milk®
For coating
  • 2/3 cup sugar
  • 1/2 cup melted butter
  • 2 tbsp lemon juice

Method
 

  1. Preheat oven to 350°
  2. In a large batter bowl, combine flour, baking powder, salt and cardamom. Stir to mix. In another bowl combine very soft butter, the 1/2 cup of sugar, egg, lemon curd, lemon rind and milk. Stir to blend, then carefully add to the dry ingredients in the batter bowl. Stir to combine it all into a batter. Be careful to not overstir.
  3. Spray a mini muffin pan with non-stick spray (I used coconut oil spray), then with a small cookie dough scoop, scoop and drop a ball into each cup of muffin pan. Cook for 10 - 12 min at 350°
  4. While poppers are cooking in a small bowl, melt the cube of butter in microwave oven, then stir the lemon juice into butter. Place the 2/3 cup of sugar.
  5. When poppers are done, remove from the oven and let cool for just a few minutes, then turn them out onto a sheet of waxed paper. One at a time, carefully dip the poppers in the butter, using a fork or slotted spoon to coat on all sides, then roll in the sugar. Let them cool on the waxed paper and serve. Or store in a plastic container for a little later.