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Lemon Meringue Cupcakes

Course Dessert
Cuisine British
Keyword Baking, Cupcakes, Lemon Curd, Meringue
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 12 Cupcakes

Ingredients

Cupcakes

  • 150 g Butter
  • 150 g Caster Sugar
  • 150 g Self-Raising Flour
  • 2 Eggs
  • 2 tbsp Milk
  • ½ tsp Baking Powder
  • 1 Lemon Zest Only

Lemon Curd

  • 12 tsp Lemon Curd

Meringue

  • 2 Egg Whites
  • 80 g Caster Sugar

Instructions

Cupcakes

  • Pre-heat the over to 180 degrees/Fan 160 degrees/Gas 4. Put muffin cases into a 12-hole muffin tin.
  • Measure your butter and sugar into the bowl and cream together until fully incorporated. Add each egg and mix until both are combined.
  • Sieve your flour, baking powder and lemon zest in to the bowl and then mix until fully incorporated then add the milk until mixed in.
  • Fill each cupcake case until about ¾ full then place in the oven to cook for 20 - 25minutes.
  • Once cooked, remove from the oven and leave to cool in the tin for a minute on a cooling rack then remove from the tin and place on cooling rack until fully cooled.

Meringue

  • To make the meringue, whisk the egg whites in a large bowl with an electric hand whisk until stiff. Spread or pipe on the top of each cupcake and sit back in their tins.
  • Gradually add the sugar as you continue whisking on full speed, until you have a stiff glossy mixture.

Decorating

  • Once cooled, core the middle of the cupcake and fill with lemon curd and add some on the cored sponge back on the top of the whole.
  • Spread or pipe on the top of each cupcake and sit back in their tins. Use a chef’s blowtorch to brown the meringues or slide the tray under the grill. Watch carefully and remove when golden-brown