Prep
45 minsBake
20 minsServes
12Difficulty
Medium About
Lemon Meringue Pie made into a perfect cakey portion! Sweet lemon curd, soft fluffy sponge and a creamy meringue topper… You’ll wonder why you never thought of it before!
For the cupcakes
Preheat oven to 180C/160C fan forced, then line twelve 125ml (1/2 cup) muffin pans with paper cases.
Use electric beaters to beat the butter, sugar and lemon rind in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add the flours and milk, in alternating batches, until just combined. Divide among prepared pans. Bake for 20 minutes or until a skewer inserted into the centre comes out clean.
For the lemon curd
Meanwhile, for the curd, combine the egg, butter, rind, juice and sugar in a saucepan over medium-low heat.
Cook, stirring, for 2 minutes or until butter melts. Increase heat to medium. Cook, stirring constantly, for 3 minutes or until mixture boils and thickens. Remove from heat.
Transfer curd to a bowl. Cover with plastic wrap. Place in fridge for 1 1⁄2 hours to chill.
For the filling
Use a small serrated knife to cut a 4cm-wide, 2-3cm-deep cone from the centre of each cupcake. Spoon lemon curd into holes.
For the meringue
Whisk the egg whites in a clean, dry bowl until soft peaks form. Continue whisking, gradually adding sugar, 1 tbsp at a time. Continue whisking until sugar dissolves.
Use a piping bag with a 1.5cm plain nozzle to pipe meringue over cupcakes. Use a cook’s blowtorch to lightly toast the meringue.
Ingredients – 7 items
1
For the Cupcake
Salted butter
Caster sugar
Lemon rind
finely grated
Eggs
Self raising flour
Plain flour
Milk
For the lemon curd
Egg
lightly whicked
Salted butter
Lemon rind
finely grated
Lemon juice
Fairtrade Tate & Lyle Golden Caster Sugar
For the meringue
Egg whites
Caster sugar
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