Ingredients
For the lemon curd:
Juice of 3 lemons (about 1/2 cup/110 ml)
200g (1 cup less 2 Tbsp.) white sugar
2 eggs
A pinch of sea salt
50g (3 1/2 Tbsp.) cold unsalted butter, cubed
For the cakes:
100g (7 Tbsp.) soft unsalted butter, plus extra for greasing
80g white sugar (5 Tbsp. + 1 tsp.), plus 1 tbsp for dusting
2 eggs
2 Tbsp. whole milk
1 tsp. lemon zest
100g (3/4 cup + 1 Tbsp.) all-purpose flour
Preparation
