LEMON MERINGUE CUPCAKES
Makes 12
100 g butter, softened
1 cup (200 g) caster sugar
2 teaspoons finely grated lemon rind
2 eggs
1 ½ cups (225 g) self-raising flour
½ cup (125 ml) milk
Lemon curd:
1 egg, lightly whisked
50 g butter
2 teaspoons lemon rind
¼ cup (60 ml) lemon juice
½ cup (100 g) caster sugar
Meringue:
3 egg whites
¾ cup (155 g) caster sugar
Preheat oven to 180°C. Line twelve 1/3-cup (80 ml) muffin pans with paper cases.
Use an electric mixer to beat the butter, sugar and lemon rind until pale and creamy. Add eggs, one at a time, beating well between each addition. Add the flour and milk, in alternate batches, and stir with a wooden spoon until just combined.
Spoon mixture evenly among the lined pans and smooth the surface. Bake in preheated oven for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
Meanwhile, to make the lemon curd, combine the egg, butter, lemon rind and juice and sugar in a small saucepan over low heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat. Strain through a fine sieve into a clean bowl. Cover with plastic wrap and place in the fridge to cool and thicken.
Use a small knife to cut a V-shaped piece out of the top of each cake, about 1.5cm deep, leaving a 2cm-wide edge. Spoon the lemon curd evenly among cupcakes.
Place egg whites in a clean, dry bowl. Use an electric mixer to whisk until firm peaks form.
Gradually add the sugar, beating well between each addition. Continue beating for 2-3 minutes or until sugar completely dissolves. Spoon meringue on top of each cake, using a round-bladed knife to shape in peaks over the cake and enclosing the filling. Transfer cupcakes to an oven tray; place under a preheated grill until lightly golden
Posted by Carin Ras Wilson
