Isabella's lemon meringue cupcake

6 servings
15 min
17 min
Very Easy


6 servings
- 250 ml /1 cup pure cream

- 220 g /1 cup caster sugar

- 2 eggs, lightly beaten

- 225 g/ 1 1/2 cups self raising flour

- Finely grated rind of 1 lemon

Lemon curd

- 125 ml/ 1/2 cup lemon juice

- 100 g butter

- 110 g/ 1/2 cup caster sugar

- 1 egg

- 3 egg yolks


- 3 egg whites

- 110 g/ 1/2 cup caster sugar


Step 1

Preheat oven to 180'C. Place 12 patty cake liners in a 12 hole 1/2-cup capacity muffin pan.

Step 2

Place cream, sugar and eggs in a large mixing bowl and whisk until smooth. Gradually add flour and zest and continue whisking until mixture is thick and smooth.

Step 3

Divide mixture between prepared liners and bake for 15-20 minutes or until cakes spring back to touch. Cool in muffin pan.

Step 4

For lemon curd, heat lemon juice and butter in a small saucepan and simmer until butter has melted. Add sugar, egg and yolks and cook, whisking continuously until mixture becomes thick and glossy. Pour into a shallow oven tray to cool.

Step 5

For meringue, beat egg whites in an electric mixer until firm peaks form, gradually add sugar, a tablespoon at a time, beating until sugar has dissolved between each addition. Spoon meringue mixture into a piping bag.

Step 6

To serve, preheat grill to medium-high. Cut a small hole in the top of each cupcake and fill with 1-2 teaspoons of lemon curd.

Step 7

Pipe a swirl of meringue mixture on the top of each cupcake and place under heated grill for 60-90 seconds or until golden.

Step 8

Arrange on a serving plate with spoonfuls of lemon curd if desired.



Isebela you did a exelant sweet dish

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Tres tres bien!

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