The Australian Women’s Weekly Food Magazine - - Step Into Spring Baking -

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.


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


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.

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