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Lemon Meringue Cupcakes

Lemon Meringue Cupcakes

Summary

Servings 12
Time Needed Prep
Cook
Ingredients 16
Difficulty Medium

Rating (click to rate)

4.9 based on 8 ratings.

Ingredients

  • 125 g Butter
  • 250 g Self Raising Flour
  • 2 Egg
  • 1 tsp Vanilla Extract
  • 185 g Caster Sugar
  • Salt
  • 5 tbsp Milk
  • Lemon Filling
  • 1 Egg
  • 1 Egg Yolk
  • 1 Juice Of Lemon
  • 1/2 cup Caster Sugar
  • 1/2 cup Butter
  • Meringue Topping
  • 3 Egg Whites
  • 1/2 cup Caster Sugar

Nutrition Information

Qty per
141g serve
Qty per
100g
Energy 2570cal 1817cal
Protein 12.3g 8.7g
Fat (total) 232g 164g
 - saturated 53g 38g
Carbohydrate 37g 26g
 - sugars 30g 21g
Dietary Fibre 4.5g 3.18g
Sodium 2122mg 1500mg

Nutritional information does not include the following ingredients: Vanilla extract, Caster Sugar, Caster Sugar

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Want something a bit fancy?  Try these delicious Lemon Meringue Cupcakes.  Just a little bit naughty!

Lemon meringue cupcakes | Stay at Home Mum.com.au

 

Method

  1. First make the cupcakes:

  2. Cream butter and sugar.

  3. Add eggs one at a time and beat well.

  4. Then add sifted flour and salt, alternatively with the milk.

  5. 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.

  6. When cooled, use a teaspoon to scoop out a hole in the top of the cupcake.

  7. Fill to the top with the cooled lemon filling.

  8. 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.

  9. Lemon filling:

  10. Beat the egg and egg yolk in a metal bowl set over simmering water.

  11. Beat in the lemon, butter and sugar and whisk until the mixture has thickened to 'yogo' consistency.

  12. Cool in the fridge.

  13. Meringue:

  14. 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 Hints and Tips:

  • Lemon Meringue Cupcakes are best eaten on the day it is made.  Does not store well for long periods.
About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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