Lemon meringue cupcakes
Makes 12
Ingredients
100g butter, softened
1 cup (200g) caster sugar
2 teaspoons finely grated lemon rind
2 eggs
1 1/2 cups (225g) self-raising flour
1/2 cup (125ml) milk
Lemon curd
1 egg, lightly whisked
50g butter
2 teaspoons lemon rind
1/4 cup (60ml) lemon juice
1/2 cup (100g) caster sugar
Meringue
3 eggwhites
3/4 cup (155g) caster sugar
Step 1
Preheat oven to 180°C. Line twelve 1/3-cup (80ml) muffin pans with paper cases.
Step 2
Use an electric mixer to beat the butter, sugar and lemon rind until pale and creamy. Add eggs, one at a time, beating well between each addition. Add the flour and milk, in alternate batches, and stir with a wooden spoon until just combined.
Step 3
Spoon mixture evenly among the lined pans and smooth the surface. Bake in preheated oven for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
Step 4
Meanwhile, to make the lemon curd, combine the egg, butter, lemon rind and juice and sugar in a small saucepan over low heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat. Strain through a fine sieve into a clean bowl. Cover with plastic wrap and place in the fridge to cool and thicken.
Step 5
Use a small knife to cut a V-shaped piece out of the top of each cake, about 1.5cm deep, leaving a 2cm-wide edge. Spoon the lemon curd evenly among cupcakes.
Step 6
Place eggwhites in a clean, dry bowl. Use an electric mixer to whisk until firm peaks form. Gradually add the sugar, beating well between each addition. Continue beating for 2-3 minutes or until sugar completely dissolves. Spoon meringue on top of each cake, using a round-bladed knife to shape in peaks over the cake and enclosing the filling. Use a small brulee gun to grill the meringue until lightly golden. Alternatively, transfer cupcakes to an oven tray; place under a preheated grill until lightly golden.