Description
Delightful cupcakes that combine tangy lemon flavor with light, fluffy meringue, perfect for parties and special occasions.
Ingredients
Scale
- 175g unsalted butter or baking spread, softened
- 175g caster sugar
- 3 large eggs
- 2 lemons, zest only
- 175g self-raising flour
- 200g lemon curd (good quality, shop-bought or homemade)
- 2 large egg whites
- 1/2 teaspoon cream of tartar
- 115g caster sugar
- 65ml water
Instructions
- Preheat your oven to 160°C (320°F) fan / 180°C (350°F) / Gas Mark 4. Line a cupcake tin with paper cases.
- In a mixing bowl, beat together the caster sugar and butter until smooth and fluffy. Add the eggs and lemon zest, mixing well after each addition.
- Gently fold in the self-raising flour.
- Divide the batter evenly between the paper cases and bake for 20-25 minutes until golden brown. Allow to cool completely.
- Make holes in the center of each cupcake and fill with lemon curd.
- In a saucepan, combine caster sugar and water, and bring to a boil. When the syrup reaches 112°C (235°F), whisk egg whites with cream of tartar until soft peaks form.
- Slowly pour the hot syrup into the egg whites. Continue whisking until the meringue is glossy and cool.
- Pipe or spread meringue onto cupcakes and use a kitchen blowtorch to lightly brown.
Notes
Serve at room temperature for the best flavor. Make sure to cover leftovers and store them in the fridge for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: cupcakes, lemon dessert, meringue, baking, special occasions