I started by creaming together the caster sugar and butter, I then added the eggs and lemon zest and whisked them in.
I’ve discovered frozen lemon zest recently in Tesco and it’s so handy and easy to use.
Finally I folded in the self raising flour and then separated the batter into cupcake cases in a muffin tin. I only made 9 in the photos, but the recipe makes 12.
I baked them on 160C Fan/180C/350F/Gas Mark 4 for about 20 minutes until they were golden brown. Then I left them to cool fully.
Using a cupcake corer, I made holes in each cupcake and filled with lemon curd.
I made an Italian meringue which requires a sugar syrup. To do this, I put the caster sugar and water in a pan and let it come to the boil with the lid on. If I noticed any sugar around the edges of the pan I brushed them away with a wet pastry brush. When the mixture boiled I took it off the heat and poured the sugar syrup into a jug.
Meanwhile, in a stand mixer I whisked up the egg whites with the cream of tartar until they reached soft peak stage. Then, keeping the mixer on, I poured the sugar syrup into the meringue. And being very careful not to let the sugar syrup hit the side of the bowl. I kept the food mixer running until the bowl felt cool, it had a wonderful fluffy texture and was white and shiny.
I put the meringue in a piping bag fitted with a star nozzle and piped it on top of the cupcake. Then I used my kitchen blowtorch to brown the meringue all over.
These lemon meringue cupcakes are so yummy! Tangy lemon flavour with sweet meringue topping, how can you resist?!
The lemon curd centre oozes out for an intense citrus hit!
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|Lemon Rainbow Cake||Triple Lemon Cake||Lemon Cupcakes with Lemon Curd Filling|
Lemon Meringue Cupcakes
For the sponge
- 175 g Caster sugar
- 175 g Butter
- 3 Eggs large
- 1 tbsp Lemon zest (zest of 2 lemons)
- 175 g Self raising flour
For the filling and meringue
- 125 g Lemon curd
- 170 g Caster sugar
- 95 ml Water
- 1/2 tsp Cream of tartar
- 3 Egg whites large
Pre-heat the oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with paper cases
Cream together the caster sugar and butter until smooth and fluffy
Add the eggs and lemon zest and whisk them in
Mix in the self raising flour and then divide the batter between the paper cases
Bake them for 20-25 minutes until they are golden brown and a skewer inserted comes out clean. Leave them to cool completely
Using a cupcake corer or a knife, make holes in each cupcake and fill with the lemon curd
To make the Italian meringue put the caster sugar and water in a pan and let it come to the boil with the lid on. If you notice any sugar around the edges of the pan brush them away with a wet pastry brush. When the mixture boils, take it off the heat and pour the sugar syrup into a jug
In a stand mixer whisk up the egg whites with the cream of tartar until they reach soft peak stage (foamy and they are just starting to holding their shape on the whisk but not quite)
Then, keeping the mixer running, pour in the sugar syrup. Be careful not to let the sugar syrup hit the side of the bowl. Keep the food mixer running until the bowl feels cool, and the meringue is white and shiny
Put the meringue in a piping bag fitted with a star nozzle and pipe it on top of the cupcakes. Use a kitchen blowtorch to brown the meringue all over (be careful when using a blowtorch!)
Serve immediately and eat leftovers within 2 days
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