Steps to Make Quick Lemon Meringue Cupcakes

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, lemon meringue cupcakes. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Lemon Meringue Cupcakes is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Lemon Meringue Cupcakes is something that I’ve loved my whole life. They’re nice and they look wonderful.

Light, moist lemon cupcakes filled with lemon curd and topped with toasted meringue frosting! Sweet and sunny, with all the things we love about lemon meringue pie — but in cupcake form. Lemon Meringue Cupcakes. this link is to an external site that may or may not meet accessibility guidelines. Lemon meringue pie is such a classic dessert and every classic dessert must be created into a cupcake version right?

To get started with this particular recipe, we have to prepare a few components. You can have lemon meringue cupcakes using 20 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Lemon Meringue Cupcakes:

1. Take For the cake
2. Make ready 175 g unsalted butter, softened
3. Prepare 175 g self-raising flour
4. Make ready 175 g caster sugar
5. Get 3 large eggs
6. Prepare 1/2 tsp baking powder
7. Get 1 tbsp lemon juice
8. Take 1 tbsp lemon zest
9. Take 1-2 tbsp milk (if mixture is too stiff)
10. Prepare For the lemon curd filling
11. Get 115 g golden caster sugar
12. Take 30 g cold unsalted butter, cut into pieces
13. Prepare 2 large eggs, lightly beaten
14. Get Juice of 1 lemon
15. Take Freshly grated zest 1 lemon
16. Make ready For the lemon meringue frosting
17. Prepare 170 g caster sugar
18. Get 3 large egg whites (112g roughly)
19. Take 1 tbsp lemon juice
20. Take 1/4 tsp cream of tartar

These lemon meringue cupcakes are so lemony and fresh! Like the pie, the cupcakes are piled How to Make Lemon Meringue Cupcakes. If you are new to making cupcakes, read my post all. Perfectly fluffy lemon cupcakes, filled with a smooth and zesty lemon curd and topped with a toasted meringue frosting you would never guess didn't contain eggs.

Steps to make Lemon Meringue Cupcakes:

1. First, make the lemon curd. In a heavy saucepan, heat the sugar, butter, eggs and lemon juice over a fairly low heat, whisking all the time, until the mixture is thick enough to hold marks of the whisk. This will take around 12-15 minutes. Once thickened, immediately pour the curd through a sieve into a bowl. Stir in the zest and set aside to cool.
2. Preheat your oven to 180degrees fan and prepare a muffin tray with muffin cases.
3. Make the cakes: using a beater in an electric mixer, cream together the butter and sugar for 4-5 minutes until pale and fluffy. Beat in one egg at a time, for about 2 minutes per egg. Add the lemon juice and zest before finally adding the flour and baking powder and fold in gently until fully incorporated. Add some milk if the mixture seems a little stiff.
4. Divide this mixture evenly between the cake cases and bake in the oven for around 15 - 18 minutes, or until lightly golden and a skewer comes out clean when put into the cakes. Set aside to cool completely.
5. While your cakes are cooling, get started on your meringue frosting. Heat all the frosting ingredients in a metal mixing bowl (ideally one that attaches to your free-standing electric mixer) over a Bain marie. Whisk continuously until the sugar is dissolved and the mixture has reached a temperature of around 70-75 degrees C.
6. Remove from the heat, put back to your free standing mixture and whisk on high for roughly 8-10 minutes until your meringue has doubled, even tripled in size, is glossy and stiff.
7. When the cupcakes are cooled, core out the middle of each cupcake. You can do this using an Apple corer or a large piping nozzle. Place a dollop of lemon curd into the centre of each cupcake to the top.
8. Pipe your meringue frosting onto each cupcake and blast the tops with a chefs blow torch, or place under a grill on a high setting to toast the meringue. Keep an eye on them! They will colour very quickly. Enjoy!

If you are new to making cupcakes, read my post all. Perfectly fluffy lemon cupcakes, filled with a smooth and zesty lemon curd and topped with a toasted meringue frosting you would never guess didn't contain eggs. These will not fail to impress! These Lemon Meringue Cupcakes have a delicious lemon-scented cake filled with tart lemon curd and topped with a fluffy, airy toasted meringue frosting! If you love lemon meringue pie, don't hesitate to bake a batch of these fabulous filled cupcakes.

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