Lemon meringue cupcakes
Posted on 13/11/2011

How many would it make: 12 portion

Ingredients list:

Cupcakes
3/4 cup pouring cream
1/4 cup milk
1 cup caster sugar
2 eggs, lightly beaten
1 1/2 cups Vitarium gluten free self raising flour
Rind of 1 lemon

Lemon curd
1/2 cup lemon juice
100g butter
1/2 cup caster sugar
1 egg
3 egg yolks

Meringue
3 egg whites
1/2 cup caster sugar

Method:

Step 1: Setup

Preheat oven to 180C/ 160C fan forced.

Place 12 patty cake liners in a 12 hole 1/2-cup capacity muffin pan.

Step 2: Make the cupcakes
Place cream, milk, sugar and eggs in a large mixing bowl, whisk until smooth.

Add sifted flour and lemon zest. Whisk until mixture is thick and smooth. It will look like pancake batter.

Step 3: Cook the cupcakes
Divide mixture between prepared liners and bake for 15-20 minutes or until cakes are lightly browned. Cool in muffin pan.

Step 4: Make the lemon curd
For lemon curd, heat lemon juice and butter in a small saucepan over a medium-low heat and simmer until butter has melted. Add sugar, egg and yolks and cook, whisking continuously, for about 10 minutes or until mixture becomes thick and glossy. Pour into a shallow tray to cool.

Step 5: Make the meringue
Beat egg whites until firm peaks form. Gradually add the sugar, beating until sugar has dissolved between each addition. Spoon meringue mixture into a piping bag.

Step 6: Construct the cupcakes
Using a melon baller, cut out a small hole in the top of each cupcake and fill with 1-2 teaspoons of lemon curd.

Pipe a swirl of meringue mixture on the top of each cupcake.

Use a blow torch to brown the meringue. Alternatively, put cupcakes under a medium-hot grill for 60-90 seconds, or until meringue is browned.


Other tips:

This recipe also works well with lime curd or passionfruit curd. Simply substitute lemons for passionfruit (omitting the zest) or limes.