The idea for this recipe started in Florence. My friend Julia made some lemon-cardamom cookies while we were there (which is quite a feat, since one cannot find baking soda or baking powder anywhere in Florence). I found a recipe for make-ahead lemon-poppy seed muffins from Cooks Illustrated , and with a few substitutions, I had moist and savory lemon-cardamom muffins! I had some leftover lemon curd (recipe courtesy of Joy of Baking ) from a lemon layer cake I made over the weekend for J's birthday, so I used that as a topping.30 minutes1 hour (plus chilling overnight)12 muffins5 eggs (3 eggs + 2 eggs)juice of 3 lemons2.5 tbsp lemon zest (1 tbsp + 1.5 tbsp)1.75 c sugar (0.75 c + 1 c)14 tbsp unsalted butter (4 tbsp + 10 tbsp)3 tsp fresh-ground cardamom (about 0.33 c cardamom pods)15 oz all-purpose flour1 tsp salt1.5 c plain low-fat yogurt0.5 tsp baking soda1 tbsp baking powder(1) In a double boiler over low heat, mix the lemon juice, 3 eggs, and 0.75 c sugar(2) Stirring constantly, heat mixture until it thickens and sticks to the back of a spoon (about 15 minutes)(3) Remove from heat and strain through a fine mesh strainer(4) Stir in 1 tbsp zest and 4 tbsp butter, cut into small-ish squares, until melted(5) Cover and refrigerate until fully chilled(6) Remove cardamom seeds from pods(7) Grind in a spice grinder or with a mortar and pestle; repeat steps 6 and 7 as needed, until you have a 3 tsp of ground cardamom(8) Whisk together flour, cardamom, baking soda, baking powder, salt, and 1.5 tsp zest(9) In a separate bowl, beat, at medium-high speed, 10 tbsp butter with 1 c sugar until light and fluffy, about 3 minutes(10) Add 2 eggs, one at a time, beating well after each egg(11) Reduce mixer speed to medium-low; add one-third of the flour, followed by one-third of the yogurt, etc. until all flour and yogurt incorporated - **mix only enough to be incorporated - do not over-mix!**(12) Coat a 12-cup muffin tin with non-stick spray(13) Evenly portion the batter into the muffin tin(14) Coat plastic wrap with non-stick spray; wrap muffin tin and refrigerate until morning(15) In the morning: preheat oven to 375 degrees, with rack in the middle-low position(16) Remove muffins from refrigerator, unwrap, and bake for 25 minutes(17) Let cool in pan for 5-10 minutes(18) Remove from pan and cool completely on a wire rack (don't worry, you can eat them when they're still warm too)(19) Serve with lemon curdNotes: In step (11) it is very important to not over-mix the batter. Over-mixing will cause too much gluten to develop and make the muffins tough. For portioning the muffins into the tin, I find that an ice cream scoop works best. The lemon curd can be made up to 3 days in advance. You'll have plenty leftover, which can be used as a topping for toast, made into lemon bars, a filling for a lemon meringue pie, a topping for ice cream, etc.