Luscious Lemon Curd Meringue Cupcakes


Prep time
20 mins
Cooking time
20 mins
Serves 12
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

  1. Preheat oven to 180°C/160°C fan/gas 4 then line a 12 cup muffin pan with paper cases.

  2. 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.

  3. Once cooked, cut a deep hole from the centre of each cupcake and spoon 1 tablespoon of lemon curd into the hole.

  4. 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.

  5. 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.

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