Gluten Free Curd Muffins

For the gluten-free curd muffins, preheat the oven to 160º convection.

Squeeze the lemon juice, set aside. Beat the eggs together with the vanilla sugar and the sugar until foamy. Now add the curd, vanilla pudding powder and lemon zest and juice.

Fold everything well into the egg-sugar mixture, adding raisins if needed. Pour the mixture into the muffin cups, and bake on the lowest rack of the oven for 25-30 minutes.

Serve gluten-free curd muffins.

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