When life gives you lemons… make lemon curd and then use that to make lemon meringue pie. Or cupcakes.
It has been a while that I wanted to try making this cupcake, since I saw Eric Lanlard on TV baking these.
It was rather easy. Just a standard cupcake batter. Nothing fancy.
Add a dollop of lemon curd. Then cover with a bit more batter.
Pipe lovely meringue on top. Eric Lanlard’s recipe used Italian meringue. My candy thermometer is broken, so I made Swiss meringue. It is less of a hassle for me too.
The tricky bit is to then brown the meringue nicely. I used a grill, then decided to blowtorch it… oops.
Here’s the recipe.
Lemon meringue cupcakes (from Eric Lanlard’s recipe)
- 100g butter, softened
- 100g caster sugar
- 1 vanilla pod, seeds scraped out using a sharp knife (or you can just use a bit of vanilla extract)
- 2 eggs
- 100g self-raising flour
- Zest of 1 lemon
For the meringue:
- 2 egg whites
- 75g caster sugar
For the lemon curd and how to make it click on the link here.
- Preheat the oven to 180°C/gas mark 4 and line a cupcake tray with paper cases.
- For the cupcakes, cream the butter, sugar and vanilla seeds together in a large mixing bowl until pale, fluffy and well combined. Crack in the eggs, one at a time, and beat until both are fully incorporated into the mixture.
- Place a couple of teaspoons of batter in the bottom of each case, add a teaspoonful of lemon curd then cover with a little more mixture.
- Bake the cupcakes in the oven for 15-20 minutes, or until pale golden-brown and spring back when pressed lightly in the centre.
- For the meringue topping, whisk the egg whites and sugar together in a clean bowl over gently heated water until sugar has dissolved and mixture is foamy. Check that the egg mixture is warm to the touch and take the bowl off the heated water. Whisk vigorously until the meringue mixture is thick and glossy and has cooled down.
- Spoon the meringue into a piping bag and pipe some meringue on the top of each cake. Using a blowtorch, lightly brown the top of each cake to toast the meringue. If you have a crappy blowtorch like mine, just use the oven grill.