Name: Lemon meringue cupcakes
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 200g caster sugar -; 100g softened butter -; 2 eggs , plus 2 egg whites -; zest 2 lemons , plus 2-3 tbsp lemon juice -; 100g self-raising flour -; 4 tbsp lemon curd -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Lemon meringue cupcakes

1. 200g caster sugar -

2. 100g softened butter -

3. 2 eggs , plus 2 egg whites -

4. zest 2 lemons , plus 2-3 tbsp lemon juice -

5. 100g self-raising flour -

6. 4 tbsp lemon curd -

How to cook deliciously - Lemon meringue cupcakes

1. Stage

Heat oven to 180C/160C fan/gas 4. Beat half the sugar and all the butter until pale, then add whole eggs, one by one, beating in well each time. Stir in the zest and a squeeze of lemon juice, then fold in flour. Check the batter’s consistency; it should softly drop off the end of a spoon. Add more lemon juice if it’s a bit stiff.

2. Stage

Line a 12-hole bun tin with cake cases and put 1 large tbsp mix in each. Smooth then make a little dip in the centre. Spoon 1 tsp lemon curd into each dip and cover with 1 tbsp cake mix. Bake for 10 mins.

3. Stage

Meanwhile, place the egg whites into a clean bowl, whisk until stiff peaks form, then whisk in the rest of the sugar a tbsp at a time. Keep whisking until the mixture looks glossy and has thickened a little, like shaving foam. Spoon the mixture into a freezer bag and snip off the end to leave a hole with a 1.5cm diameter.

4. Stage

Take the cakes out of the oven – tops should be very pale and just firm – then pipe meringue all over the cakes. Return to the oven for 10-15 mins until the cakes are cooked through and meringue lightly browned. Can be made 1 day ahead.