Luscious Lemon Curd Meringue Cupcakes


Introduction
- Prep time
- 20 mins
- Cooking time
- 20 mins
- Serves
- Serves 12
- Summary
- Ingredients:
- 125g salted butter
- 155g caster sugar
- 2 tsp lemon zest
- ½ jar Lemon Curd
- 2 eggs
- 150g self-raising flour
- 150g plain flour
- 125ml milk
- Meringue: 4 egg whites, 215g caster sugar

Cooking Method
Preheat oven to 180°C/160°C fan/gas 4 then line a 12 cup muffin pan with paper cases.
Use electric beaters to beat the butter, sugar and lemon zest in a bowl until pale and creamy. Add eggs, one at a time, beating well after each addition. Add the flours and milk until combined. Divide mixture into paper cases. Bake for 20 minutes.
Once cooked, cut a deep hole from the centre of each cupcake and spoon 1 tablespoon of lemon curd into the hole.
For the meringues, whisk the egg whites until soft peaks form. Continue whisking and gradually add sugar 1 tablespoon at a time. Continue whisking until all sugar dissolves.
Use a piping bag to pipe meringue mixture over each cupcake. Use a cook’s blowtorch to lightly toast meringues or bake again for 3-5 minutes until toasted.