Lemon Meringue Cupcakes
With a citrussy sponge, curd filling and towering meringue topping, these sweet treats are lemon meringue pie in cupcake form. Hands-on time 35min, plus cooling. Cooking time about 25min. Makes 12
FOR THE CAKES
200g caster sugar 125g butter, softened Finely grated zest 2 lemons 4 medium eggs, beaten 200g self-raising flour 75g soured cream 4tbsp lemon curd FOR THE MERINGUE TOPPING 150g caster sugar 2 medium egg whites YOU’LL ALSO NEED A sugar thermometer
1 Preheat oven to 200°C (180°C fan) mark 6. Line a 12-hole muffin tin
with paper muffin cases.
2 For the cakes, put the sugar, butter and lemon zest into a large bowl and beat with a handheld electric whisk, until pale and fluffy. Gradually beat in the eggs, adding a spoonful of flour if the mixture looks like it’s about to curdle.
3 Using a large metal spoon, fold in (remaining) flour followed by the soured cream. Divide mixture between the cases. Bake for 12–15min, until risen and golden. Transfer to a wire rack to cool.
4 Next, make the meringue topping.
In a medium pan, gently heat sugar and 3tbsp water, stirring to dissolve the sugar. Once fully dissolved, turn up heat to medium-high and boil syrup, swirling the pan occasionally instead of stirring, until mixture reaches 120°C on a sugar thermometer. Remove pan from heat.
5 Meanwhile, whisk egg whites in the bowl of a freestanding mixer (or in a large, clean bowl with a handheld electric whisk) to stiff peaks. With the motor on low, gradually trickle the hot sugar syrup on to the stiff egg whites, whisking constantly. Once all the syrup has been added, continue beating until the meringue is completely cool.
6 Transfer meringue to a piping bag fitted with a 1cm closed star nozzle. Using a small sharp knife or apple corer, carve a small hole into the centre of the top of each cake and fill each hole with 1tsp lemon curd. Pipe meringue on to the cakes and brown with a blowtorch, if you like. Serve.
PER CUPCAKE 305cals, 5g protein, 12g fat (7g saturates), 45g carbs (32g total sugars), 1g fibre TO STORE Keep in an airtight container at room temperature for up to 2 days.