LEMON MERINGUE CUPCAKES

PREP + COOK TIME 1 HOUR 10 MINUTES (+ REFRIGERATION) MAKES 12

125g butter, chopped, softened 2 teaspoons finely grated lemon zest 2/3 cup (150g) caster sugar 2 eggs ¾ cup (60g) desiccated coconut 1¼ cups (185g) self-raising flour 1/3 cup (80ml) milk

LEMON CURD 4 egg yolks 1/3 cup (75g) caster sugar 1 teaspoon finely grated lemon zest 1/3 cup (80ml) lemon juice 40g butter

MERINGUE 4 egg whites 1 cup (220g) caster sugar

1 Make lemon curd.

2 Preheat oven to 180°C/160°C fan. Line a 12-hole (⅓-cup/80ml) muffin pan with paper cases.

3 Beat butter, zest, sugar and eggs in a small bowl with an electric mixer until light and fluffy. Stir in coconut, then sifted flour and milk. Spoon mixture into cases; smooth the surface.

4 Bake cakes for 20 minutes or until a skewer inserted into the centre comes out clean. Cool on wire racks. Increase oven to 220°C/200°C fan.

5 Cut a 2cm deep hole in the centre of each cake, fill with lemon curd; discard tops.

6 Make meringue.

7 Spoon meringue into a piping bag fitted with a 1cm plain tube. Pipe meringue on cakes; place on an oven tray. Bake for 5 minutes or until meringue is browned lightly. LEMON CURD

Place all ingredients in a small heatproof bowl over a small saucepan of simmering water; stir constantly, until mixture thickens slightly. Remove from heat. Cover surface of curd with plastic wrap; refrigerate until cold.

MERINGUE

Beat egg whites in a small bowl with an electric mixer until firm peaks form. Gradually beat in sugar until dissolved.

DO-AHEAD

Lemon curd can be made a day ahead; store in a jar in the fridge. Cupcakes can be made a day ahead; store in an airtight container at room temperature. Make the meringue and assemble on the day of serving.