Light, subtle lemon sponge, filled with lemon curd, topped with more lemon curd and soft, just cooked meringue. It’s like a lemon meringue pie, except in a cupcake. A lemon meringue in miniature. One to make when you really have no excuse to make an entire pie. To make this cake I had to buy a jar of lemon curd. It was ridiculously expensive, imported to Hong Kong from England, but it was oh so worth it! I love lemon, and I love lemon curd. It’s delicious and creamy, yet tangy and sharp. It’s perfect pudding ingredient. Rich and indulgent, but still light and cleansing after a heavy meal.
These cupcakes are very sticky and gooey. You defiantly want to eat them with a fork, they’re perfect for a tea party or for a dinner party dessert. I tackled one straight out it’s paper and covered my hands and face in a very sticky mix of lemon curd and meringue. Of course, this is not always such a bad thing!
Lemon Meringue Cupcakes
For the cupcakes
170g caster sugar
170g softened butter
170g self raising flour
3 large eggs
2 tbsp milk
Zest of one lemon
12 teaspoons lemon curd (approximately half a jar)
For the meringue
60g egg white (I found this to be three medium eggs, but the eggs in Hong Kong are considerably smaller than eggs elsewhere so it’s best to weigh them)
120g caster sugar
Preheat the oven to 190 degrees Celsius.
Begin by creaming together the butter and sugar until light and pale.
Add in half the flour and two of the eggs. Beat together until well combined. Add the rest of the flour and the third egg. Beat together.
Add the milk and lemon zest and mix until the batter is smooth and creamy.
Line a cupcake tin with six cases. Half fill each one, then add a teaspoon of lemon curd to each cake. Add the remaining batter to the cupcakes. Bake for about 15 minutes, until risen, firm and golden.
Meanwhile, make your meringue.
Beat the egg whites until they are starting to stiffen then add half the sugar. Once it has started to get glossy, add the rest of the sugar and beat until the meringue is glossy and thick. Don’t over beat the mixture, it doesn’t have to be completely stiff.
Once the cupcakes are cool, add a teaspoon of lemon curd to the top of each cake.
Fill a piping bag with the meringue and pipe onto each cake.
Put the cakes bake in the oven for a few minutes until the meringue starts to brown, be careful not to burn the bottom of your cupcakes.