The cake flour baking powder salt baking soda sugar butter egg vanilla and lemon. Cream together the butter and caster sugar until light fluffy and smooth.

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I used the zest and juice of 3 large lemons for this recipe half for the batter half for the lemon curd.

Lemon meringue cupcakes recipe. To make the lemon curd. Preheat the oven to 400F and line a 12-cup cupcake or muffin pan with paper liners. With the mixer at medium speed carefully pour the hot sugar syrup into the egg whites.

How to make Lemon Meringue Cupcakes. Place the following in the bowl of your mixer. Finishing them off is where it can get a little tricky.

Heat a saucepan over low heat. Preheat your oven to 180C160C FanGas Mark 4 and get 12 cupcake cases ready. Ive flavoured the sponge of these Lemon Meringue Cupcakes with tangy lemon zest hidden a lemon curd centre inside that oozes out when you bite into it and topped them with sweet meringue.

Divide the batter between the cupcake liners. If you want to add the lemon slices I suggest adding them first then toasting the meringue. Cut the center out of the cupcake fill it with lemon curd and then add the meringue frosting.

Add in the eggs self raising flour and lemon zest and beat again until smooth. Combine the yolk sugar flour salt lemon juice zest water and melted butter. To make the cupcakes.

Continue beating the frosting until cool and billowy about 5 minutes. Lemon meringue pie is a classic dessert with such a delicious zingy flavour so I thought why not make a cupcake version. Spritz the liners lightly with cooking spray.

You can use store-bought meringue and lemon curd if youre short on time. Mix the frosting with the lemon. Spoon you cupcake mix into your cupcake.

Bake for 15 to 20 minutes or until cooked and remove from the tray and place on a wire wrack to cool.

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