Lemon Meringue Cupcakes
(Makes 12)
Ingredients
125g (4½ oz) softened unsalted butter
125g (4½ oz) caster sugar
125g (4½ oz) self raising flour
2 free range eggs
2tsp (10ml) whole milk
Finely grated zest of 1 small lemon
For the Topping :
For Home Made Lemon Curd
(or you can cheat and buy ready made)
you will need:
4 lemons (unwaxed)
200g (8oz or 1 cup) caster sugar
110g (4oz or ½ cup) unsalted butter (cut into cubes)
3 free range eggs
1 egg yolk
And for the Meringue
Home made meringue tastes fantastic. If you’re short for time or want to cheat then you can buy ready made.
2 large egg whites (free range)
340g (12oz or 1½ cups) caster sugar
½ tsp vanilla essence
3 tbsp (45ml or 1½ fl oz) boiling water
Method
Preheat the oven to 180°C (fan assisted oven 160°C / Gas Mark 4).
Place 12 good quality cupcake cases into a 12 hole muffin tin.
Whisk the butter and sugar until pale and creamy. Add in the eggs one by one, mixing well after each addition. Sieve in the flour. Add the milk and the zest of 1 small fresh lemon. Mix again until thoroughly combined – the mixture should be light and fluffy.
Divide the mixture evenly between the cupcake cases.
Place in the oven on the middle shelf for 18-22 minutes or until risen and springy to touch. You can test that they are cooked by inserting a clean cocktail stick into the centre of each cake. If the cocktail stick comes out clean, they are cooked.
Once cooked, leave to cool completely on a wire cooling rack.
For the Topping :
Method :
Place the lemon juice and zest into a small
heatproof bowl, add in the sugar and butter
cubes.
On the hob boil a pan of water and leave to
simmer.
The pan should be large enough for the
heatproof bowl to fit onto comfortably.
Place the heatproof bowl over the pan of now
simmering water, making sure no water
enters your mixture. Stir until the butter
has melted.
In a clean bowl lightly mix together the
eggs and extra egg yolk until combined.
Carefully add the egg mixture into the
heatproof bowl and stir for a good 10-12
minutes or until the mixture thickens.
Remove from heat and stir occasionally
until it cools.
Once cooled, your fresh lemon curd can
be stored in jars in the fridge, and it will
keep for a couple of weeks.
And for the Meringue
Method :
Preheat the oven to 110°C (fan assisted
oven 90°C / Gas Mark 1/4).
Line a large baking tray with greaseproof
paper.
Place the egg whites, caster sugar and vanilla
extract into a large mixing bowl.
Add in the boiling water and whisk immediately
until the mixture becomes thick, glossy and
stands in peaks.
Spoon the meringues onto your baking tray
into small dollops.
Bake for 90 minutes or until the meringues
are crisp and dry. Remove from the oven and
leave to cool.
Finally…
Once your beautifully moist Lemon
Cupcakes have cooled, spoon on a
healthy dollop of zesty lemon curd
and crumble over the meringues. Finish
with a lemon peel curl. Irresistible!
(Makes 12)
Ingredients
125g (4½ oz) softened unsalted butter
125g (4½ oz) caster sugar
125g (4½ oz) self raising flour
2 free range eggs
2tsp (10ml) whole milk
Finely grated zest of 1 small lemon
For the Topping :
For Home Made Lemon Curd
(or you can cheat and buy ready made)
you will need:
4 lemons (unwaxed)
200g (8oz or 1 cup) caster sugar
110g (4oz or ½ cup) unsalted butter (cut into cubes)
3 free range eggs
1 egg yolk
And for the Meringue
Home made meringue tastes fantastic. If you’re short for time or want to cheat then you can buy ready made.
2 large egg whites (free range)
340g (12oz or 1½ cups) caster sugar
½ tsp vanilla essence
3 tbsp (45ml or 1½ fl oz) boiling water
Method
Preheat the oven to 180°C (fan assisted oven 160°C / Gas Mark 4).
Place 12 good quality cupcake cases into a 12 hole muffin tin.
Whisk the butter and sugar until pale and creamy. Add in the eggs one by one, mixing well after each addition. Sieve in the flour. Add the milk and the zest of 1 small fresh lemon. Mix again until thoroughly combined – the mixture should be light and fluffy.
Divide the mixture evenly between the cupcake cases.
Place in the oven on the middle shelf for 18-22 minutes or until risen and springy to touch. You can test that they are cooked by inserting a clean cocktail stick into the centre of each cake. If the cocktail stick comes out clean, they are cooked.
Once cooked, leave to cool completely on a wire cooling rack.
For the Topping :
Method :
Place the lemon juice and zest into a small
heatproof bowl, add in the sugar and butter
cubes.
On the hob boil a pan of water and leave to
simmer.
The pan should be large enough for the
heatproof bowl to fit onto comfortably.
Place the heatproof bowl over the pan of now
simmering water, making sure no water
enters your mixture. Stir until the butter
has melted.
In a clean bowl lightly mix together the
eggs and extra egg yolk until combined.
Carefully add the egg mixture into the
heatproof bowl and stir for a good 10-12
minutes or until the mixture thickens.
Remove from heat and stir occasionally
until it cools.
Once cooled, your fresh lemon curd can
be stored in jars in the fridge, and it will
keep for a couple of weeks.
And for the Meringue
Method :
Preheat the oven to 110°C (fan assisted
oven 90°C / Gas Mark 1/4).
Line a large baking tray with greaseproof
paper.
Place the egg whites, caster sugar and vanilla
extract into a large mixing bowl.
Add in the boiling water and whisk immediately
until the mixture becomes thick, glossy and
stands in peaks.
Spoon the meringues onto your baking tray
into small dollops.
Bake for 90 minutes or until the meringues
are crisp and dry. Remove from the oven and
leave to cool.
Finally…
Once your beautifully moist Lemon
Cupcakes have cooled, spoon on a
healthy dollop of zesty lemon curd
and crumble over the meringues. Finish
with a lemon peel curl. Irresistible!
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