Lemon Muffins with Lime Cream

Place the 2 large lemons in a pot of water.

Boil the lemons for 20 minutes until softened.

Preheat your oven to 190°C (375°F).

Remove any seeds from the boiled lemons.

Blend the entire deseeded lemons into a smooth puree.

In a large bowl, whisk the 4 large eggs and 240g granulated sugar until the mixture is pale and frothy.

Stir in the 150ml whole milk, 135ml vegetable oil, 7ml vanilla extract, and the lemon puree.

In a separate bowl, combine the sifted 300g all-purpose flour, 9g baking powder, 4g baking soda, and 4g fine salt.

Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

Line a muffin tin with paper liners.

Fill each muffin liner about three-quarters full with batter.

Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Remove the muffins from the oven and let them cool completely on a wire rack before frosting.

In a large bowl, beat the chilled 300g full-fat cream cheese and softened 75g unsalted butter until smooth and well combined.

Gradually add the sifted 300g powdered sugar to the cream cheese mixture on low speed.

Mix in the 10ml lime juice, 5g lime zest, and 2ml vanilla extract.

Increase the mixer speed to high and whip the frosting for about 1 minute until it is stiff and fluffy.

Transfer the lime cream frosting to a piping bag and chill it in the refrigerator for at least 15 minutes.

Pipe a small amount of the lime cream frosting into the center of each cooled muffin.

Pipe additional frosting on top of each muffin.

Decorate each muffin with a fresh lime slice.

As an alternative, you can use whipping cream to create swirls on top of the muffins instead of the lime cream frosting.