I somehow I ended up with a glut of lemons and suddenly had a craving for a childhood favourite- lemon curd. It’s been years since I’ve had it and although my mum was a dab hand at whipping up most things from scratch our lemon curd would definitely have come from the supermarket shelf. I however wanted to put all these lemons to good use so used this recipe from the BBC Food site to make a very easy and tasty lemon curd.
It may not be spring yet but these lemon meringue cupcakes bring a little sunshiney joy into the home…
I thought they would make a great filling for cupcakes and then what better way to top them off than with a fluffy and light marshmallowy meringue.
The sharpness of the lemon curd and the sweetness of the meringue topping marries perfectly, you will need to sit on your hands to stop you from eating these all at once.
Lemon Meringue Cupcakes recipe
- The Cakes -
- 125g softened unsalted butter
- 125g caster sugar
- 125g self raising flour
- 2 eggs
- ½ teaspoon vanilla extract
- 2-3 tablespoons milk
- 12 tsp lemon curd plus more for drizzling
- The frosting-
- 150g caster sugar
- 50g golden syrup
- 2 egg whites
- ¼ tsp cream of tarter
- Preheat oven to 200ºC/gas mark 6
- Use twelve cupcake cases to line a cupcake tin.
- Put the butter, caster sugar, flour, eggs & vanilla extract into a food processor/mixer and blitz until smooth. Add the milk slowly and mix to make a soft dropping consistency.
- If doing in the traditional way, cream the butter and sugar, add the vanilla and then the eggs one at a time adding a spoonful of flour each time. Fold in the remainder of the flour, then add the milk.
- Divide the mixture between the cupcake cases.
- Bake for 15-20 minutes until cooked and golden.
- Remove from the tin and leave to cool on a wire rack
- In the meantime make the marshmallow frosting:
- Whisk the egg whites with the cream of tarter until frothy
- Put the sugar and golden syrup into a saucepan and bring to the boil (do not stir) until it reaches the soft ball stage, or reaches 115ºC on a sugar thermometer. Remove from the heat
- Gradually add the sugar syrup to the egg whites and whisk turning up the speed once it has all been added. Carry on whisking rapidly, the bowl will become quite hot and then cool down. The mixture will look very glossy. Stop whisking.
- With a sharp knife cut a triangular dome shape down into the cupcake, as shown in the pictures.
- In the hole add a teaspoon of lemon curd and then add the cut out cake but inverted to leave a triangle shaped tip (this gives a good frame for the frosting)
- When all twelve cakes have been prepared put the frosting into an icing bag with a round nozzle and use to ice the cakes.
- Finish off with a drizzle of lemon curd (optional)
- Add the