Easy as Pie, Lemon Meringue Cupcakes


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
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.


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!


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