Easy as Pie, Lemon Meringue Cupcakes

image

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…

image

How cute? Anyway, for the batter you’ll need:
4oz self raising flour
4oz caster sugar
4oz unsalted butter
2 large eggs
Pinch salt.
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.

image

Whisk the egg whites until they form soft peaks when you lift the whisk up.

image

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.

image

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!

image

Pipe on the meringue.

image

And place under a medium grill for a couple of minutes until they start to brown and leave to cool.

image

This is definitely a fork cake! Enjoy!

image

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s