Moist citrus cake, zesty lemon curd and smooth, glossy meringue, what a beautiful amalgamation!
This recipe yields 12 shallow cupcakes. If you want a higher cake to meringue ratio then I suggest doubling the cake mix.
Firstly preheat the oven on to 180oC and put 12 cupcake cases in a muffin tray. Incidentally, I thought my cases were so pretty I’d share…
How cute? Anyway, for the batter you’ll need:
4oz self raising flour
4oz caster sugar
4oz unsalted butter
2 large eggs
Zest of two lemons
2 tbsp milk
Cream the butter and sugar then add in the rest of the ingredients and mix until you get a smooth batter. Spoon into the cases and bake for about 18 minutes until they’re golden and baked through.
Place on a wire rack until completely cool.
Meanwhile gather the following ingredients together:
12 tsp lemon curd or cheese
2 egg whites
125g caster sugar.
Whisk the egg whites until they form soft peaks when you lift the whisk up.
While the whisk is going, add in the sugar a dessert spoon at a time until stiff peaks are formed and it becomes as glossy as the hair in a shampoo ad.
When the cakes are completely cool, take a little scoop out of the middle of each one and put a generous dollop of lemon curd into each. Don’t scrimp on this part otherwise you’ll end up with cake and meringue but no lemon!
Pipe on the meringue.
And place under a medium grill for a couple of minutes until they start to brown and leave to cool.
This is definitely a fork cake! Enjoy!