Lemon Meringue Cupcakes

Lemon Meringue Cupcakes
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A new take on the classic lemon meringue pie.

  • 100g butter, softened
  • 1 cup sugar
  • 2 teaspoons lemon rind
  • 2 eggs
  • 1 ½ cups self-raising flour
  • 1/2 cup milk

 

  1. Preheat oven to 180°C. Line cupcake pan with cases.
  2. In a large bowl, beat sugar butter and lemon rind together until pale and creamy.
  3. Add eggs, one at a time, mixing well after adding each one.
  4. Add the flour and milk in alternate batches, and fold in until just combined, beginning and ending with flour.
  5. Add batter to each cupcake liner about two thirds full.  Bake for 18-20 minutes, until cooked, then transfer to a wire rack to cool completely.

 

Lemon Curd

  • 1 egg
  • 50g butter, softened
  • 2 teaspoons lemon rind
  • 1/4 cup lemon juice
  • 1/2 cup caster sugar
  1. Whisk the egg, lemon rind, juice and sugar in a small saucepan, then add butter and cook over low to medium heat.  Stir constantly for 7 – 10 minutes as mixture boils and thickens.  Strain through a fine sieve into a small bowl and chill.
  2. Use a small nife to cut a cone-shape piece out of the top of each cupcake, about 1.5 cm deep and 2cm across.  Spoon lemon curd into each.  Return the cut out piece of cupcake, and smear another dollop of lemon curd on top.

Meringue

  • 3 eggwhites
  • 3/4 cup caster sugar
  1. Place eggwhites into a large clean bowl, and whisk until stiff peaks form.  Gradually add the sugar, beating well between each addition, and continue until sugar completely dissolves.  Pipe high meringue peaks onto each cupcake.  Use a brulee torch or grill in the oven until meringue is lightly golden.  Enjoy!

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