Lemon Curd Meringue Cupcakes
225g (8oz) butter (at room temperature)
225g (8oz) caster sugar 225g (8oz) self-raising flour 4 organic large eggs Zest of 2 lemons
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.
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.