Lemon Curd Meringue Cup­cakes

Irish Examiner - Weekend - - Food -

Makes 24


225g (8oz) but­ter (at room tem­per­a­ture)

225g (8oz) caster sugar 225g (8oz) self-rais­ing flour 4 or­ganic large eggs Zest of 2 lemons

Lemon Curd

2 ozs (50g) but­ter

4 ozs (110g) caster sugar Grated zest and juice of 2 lemons 2 or­ganic eggs and 1 or­ganic egg yolk whisked (keep white aside for meringue) Lemon Curd Cream 110ml (4floz) mas­car­pone

4 tbsp lemon curd (see recipe) 2 tbsp sieved ic­ing sugar

Meringue Kisses 2 egg whites

4½ ozs (117g) ic­ing sugar


Sprig of Lemon Balm or Lemon Ver­bena

2 muf­fin tins lined with 24 muf­fin cases.

Pre­heat oven to 180C/350F/Gas Mark 4.

First make the cup­cakes

Put all in­gre­di­ents into a food pro­cesser, whizz un­til smooth. Di­vide mix­ture evenly be­tween cases in muf­fin tin. Bake in pre­heated oven for 20-25 min­utes or un­til risen and golden.

Mean­while, make the lemon curd

Melt the but­ter on a very low heat. Add the caster sugar, lemon zest and juice and then add the whisked eggs. Stir care­fully over a gen­tle heat with a straight ended wooden spat­ula un­til the mix­ture coats the backof it. Re­move from the heat and al­low to cool.

To make the meringue

Line a bak­ing sheet with sil­i­cone pa­per.

Mix all the sugar with the egg whites at once and beat un­til the mix­ture forms stiff dry peaks. Drop lit­tle ‘blobs’ of the mix­ture on to the bak­ing sheet and flat­ten slightly with a tea­spoon. Bake im­me­di­ately in a low oven 150°C/ 300°F/reg­ulo 2 for 10-15 min­utes or un­til set crisp.

To as­sem­ble

Mix the lemon curd into the mas­car­pone and add the sieved ic­ing sugar. Put into a pip­ing bag with a medium sized plain noz­zle. Put the re­main­der of the lemon curd into a pip­ing bag with a small plain noz­zle.

In­sert the noz­zle into the top of the cup­cake and squeeze in a small tea­spoon of lemon curd. Pipe a blob of lemon cream over the top. It should al­most cover the top of the cup­cake. Top with a lit­tle more lemon curd and pop a meringue kiss on top, gar­nish with a sprig of lemon balm or lemon ver­bena. Eat as soon as pos­si­ble.

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