Want something a bit fancy? Try these delicious Lemon Meringue Cupcakes. Just a little bit naughty!
(Alternatively you can use 1 cup pre-made lemon curd)
First make the cupcakes: Cream butter and sugar. Add eggs one at a time and beat well. Then add sifted flour and salt, alternatively with the milk.
Lastly add essence. Cook 10 – 12 minutes (pre-heat oven on 230 degrees) then reduce temp to 200 degrees for cooking time.
Let the cupcakes cool on a rack. When cooled, use a teaspoon to scoop out a hole in the top of the cupcake. Fill to the top with the cooled lemon filling.
Dollop the top of the cupcake with meringue and quickly grill or place in a hot oven for a few minutes for the meringue to set.
Lemon filling: Beat the egg and egg yolk in a metal bowl set over simmering water.
Beat in the lemon, butter and sugar and whisk until the mixture has thickened to ‘yogo’ consistency. Cool in the fridge.
Meringue: Beat the egg whites and sugar in a bowl for 10 minutes or until the sugar has dissolved.
Pip the mixture onto the top of the lemon meringue cupcake.
Recipe and photograph supplied by Casey Butterworth.