Lemon Meringue Cupcakes

This delicious combination of cupcakes and lemon meringue pie is great for any occasion. And bound to cure any sweet tooth.

Kylie

Prep Time 2

Cook Time 20

Serving Size Cupcakes

Follow the same method as my Moist and Fluffy Vanilla Cupcakes, but in Step 6 where you add the baking powder, salt, and vanilla extract, also add the 2 teaspoons of lemon rind.

While the cupcakes are cooking. Add the lightly whisked egg yolk, butter, lemon juice, sugar, and finely grated lemon rind (optional) to a small saucepan.
Over medium-low heat combine all the ingredients and continuously stir for about 2 minutes, or until the butter has melted.
Increase to medium heat and continue to stir until the mixture starts to boil and thicken slightly.
Add the curd to a bowl and cover with cling wrap. Then place in the refrigerator to chill for at least 1 ½ hours. The curd will thicken more while chilling.

Once the cupcakes are completely cooled and the curd has chilled you can start to add the curd to the cupcakes.
Using a cupcake corer or a small serrated knife, cut a hole in the center of the cupcake. Spoon or pipe the lemon curd into the holes of each cupcake until it reaches the top.

In a clean, dry mixing bowl add the egg whites and beat until soft peaks start to form.
Slowly add the caster sugar, about 1 tablespoon at a time and beat until the sugar has dissolved.
Once all the sugar is added, beat until stiff peaks form.
Add the meringue to a piping bag with your desired piping tip and slowly pipe on the mergingue.
Put the cupcakes in a pre-heated oven at 200°C (400°F) for conventional or 220°C (425°F) for fan-forced, for about 3 to 5 minutes, or until the meringue is lightly browned. Or use a culinary torch to brown.

All measurements are for metric (AU). Remeber to adjust the butter and liqurd content according to your countries metrics.