Lemon Meringue Cupcakes

10 Oct

by Eric Lanlard

expertly drawn by Catherine

Makes 9

For the cakes:

100g butter, softened
100g caster sugar
2 large eggs
100g self raising flour
zest of 1 lemon
9 tsp ready-made or homemade lemon curd

For the meringue:

2 egg whites
50ml water
100g caster sugar

Preheat the oven to 180°C and line a cupcake tray with 9 paper cases.

For the cupcakes, cream the butter, sugar and vanilla seeds together in a large mixing bowl until pale, fluffy and well combined.

Crack in the eggs, one at a time, and beat until both are fully incorporated into the mixture.

Fold in the flour and lemon zest until well combined.

Place a couple teaspoons of batter in the bottom of the cases and add a teaspoonful of lemon curd to the middle of each cupcake and then cover with a little more mixture.

Bake the cupcakes in the oven for 15-20 minutes, or until they are pale golden-brown and spring back when pressed lightly in the centre.

For the Italian meringue:

Make a sugar syrup by dissolving sugar in water over a gentle heat.

Whisk the egg whites until soft peaks and doubled in volume.

Gradually add the sugar syrup while you continue to whisk (it’s useful to have 2 people here if you don’t have a fancy stand mixer, one whisking and the other pouring in a thin stream).

Keep whisking continuously, until the meringue mixture is thick and glossy.

Spoon the meringue into a piping bag and pipe some meringue on the top of each cake.

Using a blowtorch, lightly brown the top of each cake to toast the meringue. If you don’t have a blowtorch you can do this under the grill.

About the Writer: Catherine is a biology geek by day and cake baker by night. When she’s not in the kitchen you’ll be able to find her writing, tending to her tomato plant or curled up reading one of her many cookbooks.


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