Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, lemon meringue cupcakes. One of my favorites. This time, 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! Lemon meringue pie is such a classic dessert and every classic dessert must be created into a cupcake version right? You get a soft cupcake base, a bright creamy lemon curd, and it's finish with.
Lemon Meringue Cupcakes is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Lemon Meringue Cupcakes is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook lemon meringue cupcakes using 20 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Lemon Meringue Cupcakes:
- Take For the cake
- Prepare 175 g unsalted butter, softened
- Get 175 g self-raising flour
- Make ready 175 g caster sugar
- Take 3 large eggs
- Make ready 1/2 tsp baking powder
- Prepare 1 tbsp lemon juice
- Make ready 1 tbsp lemon zest
- Take 1-2 tbsp milk (if mixture is too stiff)
- Prepare For the lemon curd filling
- Get 115 g golden caster sugar
- Prepare 30 g cold unsalted butter, cut into pieces
- Make ready 2 large eggs, lightly beaten
- Get Juice of 1 lemon
- Get Freshly grated zest 1 lemon
- Make ready For the lemon meringue frosting
- Take 170 g caster sugar
- Take 3 large egg whites (112g roughly)
- Take 1 tbsp lemon juice
- Prepare 1/4 tsp cream of tartar
Light as a feather lemon meringue cupcakes are filled with lemon curd and topped with a gorgeous yellow striped meringue topping for a decadent treat that is hard to beat! These lemon meringue cupcakes are always a huge hit, especially during the holiday season. When your guests bite into one, they'll be pleasantly surprised by a burst of lemon meringue filling. Lemon Meringue Cupcakes. this link is to an external site that may or may not meet accessibility guidelines.
Steps to make Lemon Meringue Cupcakes:
- 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.
- Preheat your oven to 180degrees fan and prepare a muffin tray with muffin cases.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 Lemon Meringue Cupcakes have a delicious lemon-scented cake filled with tart lemon curd and topped with a fluffy, airy toasted meringue frosting! These mini meringues will bring a touch of zing to your party, and can be made one day ahead for extra ease. These Lemon Meringue S'mores Cupcakes are made with a graham crust, moist lemon cupcake, toasted marshmallow filling, lemon curd topping and a light and fluffy marshmallow meringue frosting! Place cupcakes back into cooled Spoon meringue into piping bag fitted with large tip. Pipe meringue onto each cupcake creating.
So that’s going to wrap it up for this special food lemon meringue cupcakes recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
