I've been wanting to try this recipe for Lemon meringue cupcakes for a while now but I've been a little busy recently. I've actually bought the lemon required for this recipe 3 times now before finally getting round to making them. The first lemon was sacrificed to the god of gin, the second was left in the fruit bowl to long as I didn't have time to bake and the third, lucky lemon got to fulfil it's destiny to be part of this recipe.
And here they are:
I love the colour of toasted meringue
100g Caster Sugar
Few drops of vanilla extract
2 large eggs
100g Self raising flour
1 Lemon - Zest only
75g ready made lemon curd
For the meringue topping:
2 egg whites
100g caster sugar
Preheat oven to 180 deg C. Cream the butter, sugar and vanilla together in a bowl until pale and fluffy.
Crack and beat the eggs in one at a time until combined.
Fold in the flour and lemon zest.
Place cupcake cases into a tray and spoon in mixture. Add a teaspoon of lemon curd to the top each cake.
Bake for 15 - 20 minutes until a pale golden colour on top. The lemon curd will sink to make a yummy gooey centre.
For the meringue topping: whisk the egg whites with an electric whisk until soft peaks are formed. Gradually add the sugar whisking continuously until stiff peaks form and the mixture is thick and glossy. (If your brave you can even try the test of holding the bowl upside down briefly to make sure the mixture doesn't budge)
Spoon the mixture on top of the cupcakes and make peaks in the topping with your spoon. Put the cakes under the grill for 2-3 minutes each until the topping is golden brown.
And there you go Lemon meringue cupcakes with a really gooey lemony centre.
So that's it! They're really easy to make and so tasty and as a person that usually always goes for chocolate its nice to have a change and with lemon being a fruit i can even try to convince myself that its kind of healthy, hehehe.
Before I go for today, just look at my new charm I got. I saw it and just couldn't help it as I'm obsessed with anything cupcake.
Anyway bye for now, have fun and keep baking.