Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, lemon meringue cupcakes. It is one of my favorites food recipes. For mine, I am going to 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! Sweet and sunny, with all the things we love about lemon meringue pie — but in cupcake form. Lemon meringue pie is such a classic dessert and every classic dessert must be created into a Now I'm thinking I'm going to want these cupcakes more than I want a Lemon Meringue Pie.
Lemon Meringue Cupcakes is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Lemon Meringue Cupcakes is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook lemon meringue cupcakes using 20 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Lemon Meringue Cupcakes:
- Prepare For the cake
- Take 175 g unsalted butter, softened
- Get 175 g self-raising flour
- Get 175 g caster sugar
- Make ready 3 large eggs
- Make ready 1/2 tsp baking powder
- Get 1 tbsp lemon juice
- Prepare 1 tbsp lemon zest
- Make ready 1-2 tbsp milk (if mixture is too stiff)
- Get For the lemon curd filling
- Prepare 115 g golden caster sugar
- Get 30 g cold unsalted butter, cut into pieces
- Take 2 large eggs, lightly beaten
- Make ready Juice of 1 lemon
- Get Freshly grated zest 1 lemon
- Get For the lemon meringue frosting
- Make ready 170 g caster sugar
- Get 3 large egg whites (112g roughly)
- Prepare 1 tbsp lemon juice
- Make ready 1/4 tsp cream of tartar
Lemon Meringue Cupcakes: These gorgeous little cupcakes are inspired by the classic lemon meringue pie. Filled with tangy lemon curd and topped with fluffy meringue they are a great way to. lemon curd. 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 cupcakes are so lemony and fresh!
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!
Like the pie, the cupcakes are piled How to Make Lemon Meringue Cupcakes. If you are new to making cupcakes, read my post all. 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. My dad's favorite dessert was lemon meringue pie, so I transformed this classic southern pie into cupcakes in his honor.
So that’s going to wrap it up for this special food lemon meringue cupcakes recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
