Lemon Meringue Cupcakes

These cupcakes offer an unusual twist on dessert, combining two of our favourite treats. They’re sure to impress guests at a party.

Makes: 12 cupcakes

Ingredients

Lemon filling:

  • 3 egg yolks (reserve whites for meringue)
  • 3/4 cup granulated white sugar
  • 3 tablespoons all-purpose flour
  • pinch of salt
  • 3 tablespoons lemon juice
  • 2 tablespoons lemon zest, loosely packed
  • 1/2 cup water
  • 2 tablespoons unsalted butter, melted

Cupcakes:

  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 2 eggs
  • 3 tablespoons lemon juice
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups all-purpose flour

Meringue:

  • 3 egg whites
  • pinch of salt
  • 1/4 cup sugar

Method
Make lemon filling:
In small saucepan over low heat, whisk egg yolks, sugar, flour and salt; whisk in lemon juice, lemon zest, water and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thick, about 7 minutes. Remove from the heat and set aside.

Preheat oven to 190ºC.

Make cupcakes: In a medium bowl, beat butter and sugar until light and fluffy, then beat in eggs, lemon juice, baking powder and salt. Finally, beat in flour until just combined.

Divide cupcake batter between 12 cupcake liners in a muffin pan. Bake 15-16 minutes until the centre of cupcakes firms up. Remove cupcakes from oven and cool 5-8 minutes (do not turn off oven).

Meanwhile, make meringue: Beat egg whites with salt until mixture begins to stiffen. Add sugar and beat until meringue is stiff and forms peaks (don’t overdo it).

With a sharp knife, remove centre of each cupcake (about 2cm in diameter), leaving a layer of cupcake beneath cut out. Discard cupcake core (or treat the weary baker to a tart little snack) and fill cupcake centres with lemon filling.

Divide dollops of meringue between cupcakes, spreading out to edges and gently tapping with back of spoon to form peaks. Return cupcakes to oven and bake an additional 5-6 minutes until meringue peaks are golden brown. Remove from oven and let cool 10 minutes, then refrigerate for an hour or more before serving.

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