Lemon Meringue Cupcakes. Fill paper-lined muffin cups two-thirds full. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Remove them from the oven, and immediately transfer them from the pan to a rack.

Add lemon curd into the cupcakes and frost them with the meringue. Be sure that you use foil cupcake liners if broiling! In medium bowl, beat egg whites, cream of tartar and vanilla with electric mixer on high speed until soft peaks form. You can cook Lemon Meringue Cupcakes using 20 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Lemon Meringue Cupcakes

It's of For the cake.
It's 175 g of unsalted butter, softened.
Prepare 175 g of self-raising flour.
It's 175 g of caster sugar.
It's 3 of large eggs.
Prepare 1/2 tsp of baking powder.
Prepare 1 tbsp of lemon juice.
You need 1 tbsp of lemon zest.
It's 1-2 tbsp of milk (if mixture is too stiff).
It's of For the lemon curd filling.
Prepare 115 g of golden caster sugar.
Prepare 30 g of cold unsalted butter, cut into pieces.
Prepare 2 of large eggs, lightly beaten.
Prepare of Juice of 1 lemon.
You need of Freshly grated zest 1 lemon.
Prepare of For the lemon meringue frosting.
It's 170 g of caster sugar.
Prepare 3 of large egg whites (112g roughly).
It's 1 tbsp of lemon juice.
Prepare 1/4 tsp of cream of tartar.

Frost cupcakes with meringue; place on cookie sheet. These Lemon Meringue Cupcakes are made with a light lemon cake, lemon curd filling and lightly toasted meringue frosting! It's like Lemon Meringue Pie in cupcake form! With a soft cupcake base, sweet-tangy lemon filling and fluffy meringue, these lemon curd cupcakes are everything you love about lemon meringue pie, in cake form!

Lemon Meringue Cupcakes step by step

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..
Preheat your oven to 180degrees fan and prepare a muffin tray with muffin cases..
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..
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..
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..
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..
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..
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!.

These pretty cupcakes are so easy to make and perfect for entertaining, parties, or the perfect afternoon tea. I love experimenting with different cupcake combinations. Mary Berry's lemon meringue cupcakes have a lemon curd centre with a swirly meringue top to make a classy and irresistible addition to afternoon tea. For this recipe you will need an electric hand. Lemon meringue cupcakes If you want, along with the raspberry and lemon, you possibly can strive different components and put together completely different variations of the cupcakes, both by various the filling or the meringue.