With a citrussy sponge, curd filling and towering meringue topping, these sweet treats are lemon meringue pie in cupcake form. Making meringue with a hot sugar syrup makes it more stable, so these can be made well in advance.
We've turned the popular dessert, lemon meringue pie, into cupcakes. Perfect for any Summer celebration!
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Yields:
12 serving(s)
Prep Time:
35 mins
Cook Time:
25 mins
Total Time:
1 hr
Cal/Serv:
305
Ingredients
For the cakes
200g
caster sugar
125g
butter, softened
Finely grated zest 2 lemons
4
medium eggs, beaten
200g
self-raising flour
75g
soured cream
4Tbsp.
lemon curd
For the meringue topping
150g
caster sugar
2
medium egg whites
You will also need
A sugar thermometer
Directions
Step 1Preheat oven to 200ºC (180ºC fan) mark 6. Line a 12-hole muffin tin with paper muffin cases.
Step 2For the cakes, put the sugar, butter and lemon zest into a large bowl and beat with a handheld electric whisk, until pale and fluffy. Gradually beat in the eggs, adding a spoonful of flour if the mixture looks like it’s about to curdle.
Step 3Using a large metal spoon, fold in (remaining) flour followed by the soured cream. Divide mixture between the cases. Bake for 12-15min, until risen and golden. Transfer to a wire rack to cool.
Step 4Make the meringue topping. In a medium pan, gently heat sugar and 3tbsp water, stirring to dissolve the sugar. Once fully dissolved, turn up heat to medium-high and boil syrup, swirling the pan occasionally instead of stirring, until mixture reaches 120°C on a sugar thermometer. Remove pan from heat.
Step 5Meanwhile, whisk egg whites in the bowl of a freestanding mixer (or in a large, clean bowl with a handheld electric whisk) to stiff peaks. With the motor on low, gradually trickle the hot sugar syrup on to the stiff egg whites, whisking constantly. Once all the syrup has been added, continue beating until meringue is completely cool.
Step 6ransfer meringue to a piping bag fitted with a 1cm closed star nozzle. Using a small sharp knife or apple corer, carve a small hole into the centre of the top of each cake and fill each hole with 1tsp lemon curd. Pipe meringue on to the cakes and brown with a blowtorch, if you like. Serve.
To store
Keep in an airtight container at room temperature for up to 2 days.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
