Zingy Lemon Meringue Cupcakes | Recipe

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Combine cupcakes with lemon curd and meringue, and what do you get? Short answer, something pretty great!

This started as a different recipe. I had planned on making Lemon Curd Cupcakes. Then I realised I had some spare egg whites in the fridge, and a plan began to form in my mind. Lemon Meringue Cupcakes; what could go wrong? As it happened, nothing! I have no idea why I was wasting all that time making plain Lemon Curd Muffins now.

That little bit of meringue transforms these cupcakes in every way. They look elegant, they look fancy, they look delicious. You can dollop the meringue if you like, and just roughly shape it into a peak with a spoon, or you can pipe them like I did here. Although the taste won’t be any different, I prefer the look of them when they’re piped.

The best cupcake recipe is this Zingy Lemon Meringue Cupcakes RecipeSo pretty!

Now, you may say what I used to when someone mentioned meringue: I don’t have a blow-torch. Well, I still don’t have a blow-torch. A minute or two under a hot grill, and a very close eye, will suffice here. Just don’t let them burn!

Lemon and Merignue comes together for this Zingy & delicious lemon meringue cupcakes recipe

I find these cupcakes quite sweet, so I like to cut through that by adding a tart lemon drizzle sauce to it. Although the bit of lemon curd filling in the cupcake adds some sharpness, you can’t put enough in there to really do the trick. So this sauce is the perfect accompaniment. Just pour a little over the top when serving, and enjoy!

Lemon Meringue Cupcakes
Yields 14
Elegant little cupcakes. Serve these with a lemon drizzle sauce to add some zing.
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
For the Cupcake
  1. 200g self raising flour
  2. 100g caster sugar
  3. 150 ml full-fat milk
  4. 75ml vegetable oil
  5. 1 egg
  6. 1 tsp lemon zest
  7. Lemon Curd, for the filling
For the Meringue
  1. 2 egg whites
  2. 100g caster sugar
  3. A pinch of cream of tartar
For the Lemon Drizzle Sauce
  1. 2 tsp lemon juice
  2. 2 tbsp lemon curd
Instructions
  1. Preheat your oven to 190C/370F.
  2. Sieve the flour into a bowl. Add the sugar and mix.
  3. In a separate bowl, combine your milk, oil, egg and lemon zest, and whisk until combined.
  4. Add wet ingredients to dry, and mix until just combined. Do not over-mix.
  5. Spoon one table spoon into each of the muffin cases.
  6. Add a half a teaspoon of lemon curd on top of the batter in each case.
  7. Cover the curd with another tablespoon of batter.
  8. Bake in the oven for around 12 minutes, until the cupcakes are pale golden and risen.
  9. While the cupcakes are baking, prepare your meringue.
  10. Add the egg whites, with the pinch of cream of tartar to a clean, dry bowl.
  11. Whisk until soft peaks form
  12. Slowly add the sugar, whisking continuously.
  13. Continue to whisk until the meringue is thick and glossy, with firm peaks.
  14. Once the cupcakes are removed from the oven and have cooled, spoon the meringue into a piping bag, and pipe onto the top of each cupcake.
  15. Grill the cupcakes under a hot grill for 2/3 minutes, until the meringue is turning golden.
  16. To make the lemon drizzle sauce, spoon the lemon curd and lemon juice into a bowl. Microwave for 30 seconds, or until the lemon curd is melting. Stir quickly to combine the two.
  17. Pour the sauce directly onto the cupcake when serving.
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Comments

  1. Leave a Reply

    Lynn | The Road to Honey
    March 1, 2015

    I’m partial to fruity flavored deserts vs chocolate and these lemon meringue cupcakes look divine. I love how you used a grill to get that golden hue on the meringue. That’s pretty brilliant put I would be afraid that I would burn my house down if I attempted that.

    • Leave a Reply

      TheRhubarbTart
      March 1, 2015

      Hi Lynn, thanks for your comment!

      These are pretty tasty alright! I wouldn’t worry too much about the grill, it’s definitely worth a try and not too difficult. If you’re a bit nervous, just don’t put the cupcakes too close to the grill, this will give you a bit more time to watch them, and to remove them if they start to burn!

      Alice x

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