Lemon Meringue Cupcakes
These are a sophisticated take on a childhood favourite. Make feather-light sponge cupcakes in a 12-Cup Muffin Tray. When cool, scoop out a little bit of the centre, fill it with delectable lemon curd and top with a dollop of meringue.
- 330g self-raising flour
- a pinch of salt
- 250g butter
- 500ml sugar
- zest of 1 lemon
- 4 eggs
- 250ml milk
- 1 cup sugar
- ½ cup water
- 3 egg whites
- 125ml lemon curd
Preheat oven to 200°C.
Sift the flour and salt.
Cream the butter and sugar together until the mixture is light and fluffy. Beat in the lemon zest.
Beat the eggs together and gradually add to the butter and sugar mixture, beating well in between.
The mixture should stay smooth until all the egg has been added.
Sift the flour into the butter mixture and fold together. When almost completely incorporated, add the milk.
Fill the cupcake cases approximately 2/3 of the way. Place in the oven, and turn it down to 180˚C. Bake for 15 minutes or until ever so slightly golden.
Place the sugar and water in a saucepan and stir until all the sugar has dissolved. Place on the heat and boil until the sugar syrup has reached 121°C or firm-ball stage (which means that when you carefully drop a teaspoonful of the syrup into ice-cold water it comes together in a firm ball).
In the meantime beat the egg whites until stiff. Then slowly beat in the hot sugar syrup.
Spoon out a cavity from the centre of the cupcakes and fill it with lemon curd. Spoon the meringue icing on top and caramelise it with a blow torch; alternatively, preheat the grill until hot and then – placing the cupcakes on a high shelf under the grill – brown the meringue icing, watching constantly until it is just lightly golden.