I do love a good friand.  Blueberry is most often my choice if I have one, but friands are few and far between in my life...sadly.  I have never made them before because...well...almond meal is so damn expensive and goes rancid so quickly I just never bothered.  Enter...Thermomix and instant almond meal.

I also have a love affair with lemon.  I love anything with lemon in it.  Lemon chicken, lemon syrup tea cake, lemon and sugar on pancakes, lemon water, lemon iced tea...I could go on, really.  In fact, when I was little, I would eat lemons like oranges.  Not so much anymore.  But if there's a lemon wedge on my plate, and I'm not eating at some fancy hatted restaurant (like that ever happens), I will often pick up that wedge and eat the flesh.  That does sound kinda creepy...

Anyhoo...to the recipe of my day...and gosh this is really good, and quite easy.  The ingredients are based on a combination of a couple of recipes on Taste.com.au and the method is based on Tenina's.

Lemon Curd & Blueberry Friands

Ingredients

75 grams plain flour
185 grams almonds
200 grams sugar
5 egg whites
200 grams unsalted butter, melted
1 lemon, zested
10 teaspoons lemon curd, plus extra to serve
Handful of blueberries
Whipped cream (optional), to serve

Directions

1. Preheat the oven to 180°C. Grease a 10-hole friand pan or line with paper cases.  (I used a muffin tin with muffin cases and made 12).

2. Place the sugar, almonds, flour and lemon zest into TM bowl and mill for 10 seconds on speed 10. Set aside. Place egg whites into TM bowl and mix for 30 seconds on speed 4. Return the almond mixture to the bowl. With dial set to closed lid position, add melted butter through the hole in the lid as you mix all ingredients together for 30 seconds on interval speed. Divide mixture between prepared pans and top each with a teaspoon of lemon curd. Swirl through the batter with a skewer. Scatter with blueberries.

3. Bake for 20-25 minutes or until light golden. Leave in tin for 5 minutes before removing to cool, then dust with extra icing sugar. Serve with extra lemon curd, and whipped cream if desired.   Happy lemony days!

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