All the best bits of a lemon meringue pie and a cupcake merge to make one impressive looking and tasting treat that will delight the entire family.
Preparation Time: 2 hours including chilling time
Cooking Time: 35 minutes
Ingredients Curd (Makes 1 1/2 cups) 2 eggs
2 egg yolks
165 g caster sugar
80 g butter, cubed
zest and juice of 2 lemons
Cupcakes 125 g butter, room temperature
155 g caster sugar
150 g SR flour
150 g plain flour
125 ml milk
Meringue 4 egg whites
215 g caster sugar
Whisk together the eggs, yolks and sugar in a saucepan until smooth. Place the saucepan over low heat and add the butter, zest and juice. Whisk continuously.
Once the butter has melted, increase the heat to medium and continue to whisk continuously until the curd has thickened. Strain the curd through a sieve into a container to cool. Refrigerate for 60-90 minutes.
To make the cupcakes, preheat the oven to 180C and line a 12 hole muffin pan with muffin cases.
Cream the butter and sugar, then add the eggs one at a time mixing well after each addition.
Add the flours and milk and mix until just combined. Spoon the mixture evenly between the 12 muffin cases. Bake for 20 minutes or until a skewer inserted into the middle comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Once the cupcakes are cool, use a serrated knife to cut the centres out of each cupcake. Spoon the lemon curd into the holes.
To make the meringue, whisk the eggs until soft peaks form. Gradually add in the sugar and continue whisking until the sugar has dissolved.
Spoon the meringue into a piping bag and pipe the meringue over the top of the cupcakes.
Place the cupcakes under the grill to brown, or use a cook's blowtorch to lightly toast the meringue.
Leftover curd can be kept refrigerated in a sterilised container for 2 weeks.