Lemon meringue cupcakes
For the Cupcakes
100g butter, softened
1 cup caster sugar
2 tsp finely grated lemon rind
2 eggs
1½ cups self-raising flour
½ cup milk
For the Meringue
3 egg whites
¾ cup caster sugar
Method:
1. Preheat the oven to 180°C. Place paper liners in a 12-cup muffin tin.
2. Use an electric mixer to beat the butter, sugar and lemon rind until pale and creamy.
3. Add eggs, one at a time, beating well between each addition.
4. Add the flour and milk, in alternate batches, and stir with a wooden spoon until just combined.
5. Spoon the mixture evenly among the lined pans (three quarters full) and smooth the surface.
6. Bake in a preheated oven for 15-20 minutes or until cooked through.
7. While your cupcakes are cooking, you can get cracking on the lemon curd recipe.
8. Once your cupcakes are nice and cool, use a cupcake corer to cut a piece out of the top of each cake.
9. Spoon the lemon curd evenly among cupcakes (there should be extra lemon curd for later enjoyment!).
10. To make the meringue, place egg whites in a clean, dry bowl. Use an electric mixer to whisk until firm peaks form.
11. Gradually add the sugar, beating well between each addition. Continue beating for 2-3 minutes or until sugar completely dissolves.
12. Pipe meringue on top of each cake enclosing the newly filled core.
13. Use a small kitchen blow torch to grill the meringue until lightly golden.
14. Alternatively, transfer cupcakes to an oven tray and place under a preheated grill until lightly golden.
How to make lemon curd
Ingredients (makes a delicious double batch):
2 eggs, lightly whisked
100g butter
2 Tbsp lemon rind
½ cup lemon juice
1 cup caster sugar
1. To make the lemon curd, combine the egg, butter, lemon rind, juice and sugar in a small saucepan over low heat.
2. Allow the mixture to cook, stirring occasionally. Keep cooking until mixture boils and thickens. This should take around 5 minutes. Remove from the heat.
3. Strain through a fine sieve into a clean bowl. The trick to a great lemon curd is a smooth consistency so the straining bit is essential.
3. Cover with plastic wrap and place in the fridge to cool and thicken. Once your lemon curd has reached a nice, spreadable consistency, decant it into an airtight container.
Store it in the fridge until you are ready to enjoy it over some Greek yoghurt, vanilla ice cream, warm apple pie or even in fanciful desserts. Why not try spreading it into scones?
