Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, lemon meringue cupcakes. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Light, moist lemon cupcakes filled with lemon curd and topped with toasted meringue frosting! Sweet and sunny, with all the things we love about lemon meringue pie — but in cupcake form. Lemon Meringue Cupcakes - perfect for the last few weeks of warm weather.

Lemon Meringue Cupcakes is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Lemon Meringue Cupcakes is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have lemon meringue cupcakes using 20 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Lemon Meringue Cupcakes:

1. Get For the cake
2. Get 175 g unsalted butter, softened
3. Take 175 g self-raising flour
4. Prepare 175 g caster sugar
5. Get 3 large eggs
6. Get 1/2 tsp baking powder
7. Make ready 1 tbsp lemon juice
8. Get 1 tbsp lemon zest
9. Take 1-2 tbsp milk (if mixture is too stiff)
10. Prepare For the lemon curd filling
11. Make ready 115 g golden caster sugar
12. Take 30 g cold unsalted butter, cut into pieces
13. Prepare 2 large eggs, lightly beaten
14. Get Juice of 1 lemon
15. Take Freshly grated zest 1 lemon
16. Prepare For the lemon meringue frosting
17. Get 170 g caster sugar
18. Prepare 3 large egg whites (112g roughly)
19. Make ready 1 tbsp lemon juice
20. Take 1/4 tsp cream of tartar

If you are new to making cupcakes, read my post all. Lemon Meringue Cupcakes. this link is to an external site that may or may not meet accessibility guidelines. Place cupcakes back into cooled Spoon meringue into piping bag fitted with large tip. Pipe meringue onto each cupcake creating.

Instructions to make Lemon Meringue Cupcakes:

1. 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.
2. Preheat your oven to 180degrees fan and prepare a muffin tray with muffin cases.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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 mini meringues will bring a touch of zing to your party, and can be made one day ahead for extra ease. lemon curd. If you love lemon meringue pie, don't hesitate to bake a batch of these fabulous filled cupcakes. MORE+ LESS These Lemon Meringue Cupcakes have a delicious lemon-scented cake filled with tart lemon curd and topped with a fluffy, airy toasted meringue frosting! Add lemon curd into the cupcakes and frost them with the meringue. It is not that often that I find cupcake books here in copenhagen and especially not ones who have been translated into danish.

So that’s going to wrap it up with this exceptional food lemon meringue cupcakes recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!