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Lemon meringue cupcakes
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Prep Time:
120 minutes
Cook Time:
20 minutes
Total Time:
140 minutes
Impressive lemon meringue cupcakes with oozy curd center and soft meringue topping.
Ingredients:
  • 125g salted butter
  • 155g (3/4 cup) caster sugar
  • 4.00 tsp lemon rind, finely grated
  • 150g (1 cup) plain flour
  • 125ml (1/2 cup) milk
  • 1 egg, lightly whisked
  • 50g salted butter
  • 60ml (1/4 cup) lemon juice
  • 100g (1/2 cup) caster sugar
  • 4 egg whites
  • 215g (1 cup) caster sugar
Instructions:
  • Preheat the oven to 180C/160C fan forced, and prepare twelve 125ml (1/2 cup) muffin pans by lining them with paper cases.
  • In a bowl, use electric beaters to whip the butter, sugar, and lemon rind until light and creamy. Add eggs one at a time, beating well after each addition. Alternate adding the flours and milk until just combined. Pour the batter into prepared pans and bake for 20 minutes or until a skewer comes out clean when inserted into the center.
  • Prepare the curd by combining the egg, butter, rind, juice, and sugar in a saucepan over medium-low heat. Stir and cook until the butter melts, about 2 minutes. Increase the heat to medium and stir constantly for 3 minutes until the mixture boils and thickens. Remove from heat and transfer the curd to a bowl. Cover with plastic wrap and refrigerate for 1 1⁄2 hours to chill.
  • Take a small serrated knife and carefully cut out a 4cm-wide, 2-3cm-deep cone from the center of each cupcake. Fill the holes with lemon curd using a spoon.
  • Whisk egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, while continuing to whisk until sugar completely dissolves.
  • Pipe the meringue over the cupcakes using a piping bag with a 1.5cm plain nozzle, then lightly toast the meringue with a cook’s blowtorch (refer to Notes).

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