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Bolinhos de limão e sementes de papoula

Make the Lemon Curd First (makes 1 cup):

1/4 cup (1/2 stick) unsalted butter
1/3 cup fresh lemon juice
2 large eggs

2 large egg yolks

1 cup sugar
2 tablespoons cornstarch, dissolved in 1/4 cup water

1 teaspoon grated lemon zest.

In medium saucepan, heat butter and lemon juice over medium heat until the butter melts and the mixture is hot, about 130 degrees on a thermometer.Meanwhile, in a medium bowl, whisk the eggs, yolks,

and sugar together to blend, then whisk in the dissolved cornstarch. Whisking constantly, SLOWLY pour in the hot butter and lemon juice into the yolk mixture (if you do this too quickly, you might scramble the eggs!). Return the mixture to the saucepan and cook over medium heat, stirring constantly with a large spoon, just until it comes to a boil and thickens. It will take about 6 minutes. When thickened, the sauce will leave a path on the back of the spoon if you draw your finger across it and look clear rather than cloudy. Immediately remove from heat, strain into a small bowl, and stir in the lemon zest. Press plastic wrap directly onto surface of the sauce and poke a few holes in the plastic with a toothpick to let steam escape. Refrigerate until cold. The sauce will thicken further as it stands.

For the Cake:-

1 cup unbleached all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup (1/2 stick) unsalted butter, at room temperature

3/4 cup sugar-

2 large eggs, room temperature-

teaspoon vanilla extract

2 teaspoon grated lemon zest 1 tablespoon poppy seeds

1/2 cup buttermilk
Preheat oven to 350 degrees. Line 12 muffin cups with paper cupcake liners.Sift the flour, baking powder, baking soda and salt into a medium bowl and set aside. In large bowl, beat the butter and sugar on medium speed until smoothly blended and lightened in color, about 1 minute. Stop the mixer and and scrape sides of bowl as needed during mixing. Add the eggs one at a time, beating until each is blended and the batter looks creamy, about 1 minute. Mix in the vanilla, lemon zest, and poppy seeds. On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the buttermilk to blend it. Mix in remaining flour mixture just until incorporated and the batter looks smooth.Fill each paper liner with about 1/4 cup of batter to about 1/2 inch below top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 18 minutes Cool the cupcakes for 10 minutes in the pan on a wire rack. Take cupcakes out of pan to cool completely. Abra os bolinhos ao meio e passe o creminho de limão.