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Lemon Meringue Cupcakes

Servings 12

Ingredients

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

Instructions

  1. Pre-heat the oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with paper cases

  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 divide the batter between the paper cases

  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!)

  11. Serve immediately and eat leftovers within 2 days