Preparation Time – 30 minutes
Cooking Time – 20 minutes
Makes – 12 cupcakes
Ingredients
60g butter, softened
3/4 cup caster sugar
2 tsp finely grated lemon rind
2 eggs
1 1/2 cups self-raising flour
1/2 cup milk
Lemon curd
1 egg, lightly whisked
50g butter
2 tsp lemon rind
1/4 cup lemon juice
1/2 cup caster sugar
Meringue
3 egg whites
3/4 cup caster su
gar
Method
- Preheat oven to 180°C. Line twelve 1/3-cup muffin pans with paper cases.
- Use a mixer to beat the butter, sugar and lemon rind until pale and creamy. Add eggs, one at a time, beating well between each addition. Add the flour and milk, in alternate batches, and stir with a wooden spoon until just combined.
- Spoon mixture into lined pans. Bake for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
- Meanwhile, to make the lemon curd centre, combine the egg, butter, lemon rind and juice and sugar in a small saucepan over low heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat. Strain through a fine sieve into a clean bowl. Cover with plastic wrap and place in the fridge to cool and thicken.
- Use a small knife to cut a V-shaped piece out of the top of each cake, about 1.5cm deep, leaving a 2cm-wide edge. Spoon the lemon curd evenly among cupcakes.
- Place egg whites in a clean, dry bowl. Use a mixer to whisk until firm peaks form. Gradually add the sugar, beating well between each addition. Continue beating for 2-3 minutes or until sugar completely dissolves. Spoon meringue on top of each cake, using a round-bladed knife to shape in peaks over the cake and enclosing the filling. Use a small brulee gun to toast the meringue until lightly golden.