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LEMON MERINGUE CUPCAKES

LEMON MERINGUE CUPCAKES

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Servings 12 Servings

Equipment

Ingredients
  

Lemon Curd

  • 1 egg, lightly whisked
  • 50 g butter
  • 1 Tbsp lemon rind
  • ¼ cup lemon juice
  • ½ cup caster sugar

Cakes

  • 100 g butter, softened
  • 1 cup caster sugar
  • 1 Tbsp finely grated lemon rind
  • 2 eggs
  • 1 ½ cups self-raising flour
  • ½ cup milk

Meringue

  • 3 egg whites
  • ¾ cup caster sugar

Instructions
 

  • For the lemon curd: Combine the egg, butter, lemon rind and juice and sugar in a small saucepan over low heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat. Strain through a fine sieve into a clean bowl. Cover with plastic wrap and place in the fridge to cool and thicken.
  • Preheat oven to 180°C  (360°F). Line twelve 1/3-cup (80ml) muffin pans with paper cases.
  • For the cakes: Use an electric mixer to beat the butter, sugar and lemon rind until pale and creamy. Add eggs, one at a time, beating well between each addition. Add the flour and milk, in alternate batches, and stir with a wooden spoon until just combined – don’t overmix.
  • Spoon mixture evenly among the lined pans and smooth the surface. Bake in preheated oven for 15-20 minutes or until golden and a skewer inserted into the cake comes out clean. Remove from oven and transfer to a wire rack to cool completely.
  • Use a small knife to cut a cone shaped piece out of the top of each cake, about 1.5cm deep, leaving a 2cm-wide edge. Spoon the lemon curd evenly among cupcakes.
  • For the meringue: Place egg whites and sugar in a clean, dry bowl and whisk them together. Heat the mixture on a bain marie – bring a small amount of water to a simmer in a pan that is large enough to accommodate your mixing bowl. Place the bowl on top of the pan and make sure it doesn’t touch the water. Whisk the mixture for 2-3 minutes until the mixture becomes very warm to the touch. Remove the bowl and whisk the meringue using an electric whisk until you can make soft peaks in it.
  • Spoon meringue on top of each cake and use the back of a spoon to create peaks. Use a small brulee torch to grill the meringue until lightly golden. Alternatively, transfer cupcakes to an oven tray; place under a preheated grill until lightly golden.
    LEMON MERINGUE CUPCAKES 3
Keyword Cupcakes, Lemon Meringue Cupcakes
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