Lemon Meringue Cupcakes

Lemon meringue pie is a classic dessert, so why not make a cupcake version! The sponge is flavoured with tangy lemon zest, there’s a hidden lemon curd centre that oozes out when you bite into it and they’re topped with sweet meringue. If you love lemon or anything citrus, you will dive right into these yummy lemon meringue cupcakes!
 
 

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. 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. 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. I was 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. 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 Meringue Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Caster sugar
  • 175 g Butter
  • 3 Eggs
  • 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

Instructions

  1. Pre-heat the oven to 160C Fan/180C/350F/Gas Mark 4

  2. Cream together the caster sugar and butter until smooth and fluffy

  3. Add the eggs and lemon zest and whisk them in

  4. Mix in the self raising flour and then separate the batter into cupcake cases in a muffin tin

  5. Bake them for 20-25 minutes until they are golden brown and a skewer inserted comes out clean. Leave them to cool completely

  6. Using a cupcake corer or a knife, make holes in each cupcake and fill with the lemon curd

  7. 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

  8. 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)

  9. 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

  10. 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!)

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9 comments / Add your comment below

  1. They sound yummy…I love lemony bakes. I'm the same with wasting and i look around for others recipes to use up what ingredients were leftover from other bakes. I like to pipe filling in with those thin nozzels.
    My Cupcake Habit

    ….well we all have to test our bakes….an advantages that comes with baking and if that means we eats extras then so be it 🙂

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