LEMON CURD FRIANDS adapted from @taste_team - Friands are small almond cakes from Australia and New Zealand. These Lemon Curd Friands taste amazing. These cakes are crossed between a madeleine and a pound cake. They are a light, tender, buttery, lemony, moist cake, mildly sweet and delicious. These Lemon Curd Friands are perfect for a tea party or brunch party.
Friands are simple to make. The batter usually consist of almond flour, all-purpose flour, confectioner's sugar, egg whites and butter. Every friand recipe will have different ratios of the same ingredients and various flavorings. Some will have fresh fruits, berries and/or nuts baked on top. You can also use gluten-free flour blends with success. Normally, these almond cakes are baked in a friand pan or molds, but a standard-size muffin pan will be just fine.
MY MODIFICATIONS: I followed the recipe using the metric measurements. The first thing I did was browned the butter and set aside to cool. I did not strain the butter. I also doubled the amount of lemon zest (7g), used 6 egg whites from 6 large eggs (216g). I distribute the batter evenly among 12 standard-size muffin cups (3/4th filled) and swirled in 1 teaspoon of lemon curd in each friand. I baked the friands longer, for 25 to 27 minutes. The top will be a light brown, golden brown edges and center will rise a little bump towards the last 5 to 7 minutes. Remove pan from oven and let friands cool in the pan for 5 minutes before transferring friands to a wire rack to cool completely. Use an angle metal spatula to gently remove each friand. Store friands at room temperature in an airtight container. Dust with confectioner's sugar right before serving.