Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, lemon meringue cupcakes. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Prepare the lemon curd according to the recipe, and set it aside to cool and thicken as the cupcakes cool. Core each cooled cupcake with a cupcake corer (or an apple corer), leaving a small well in the center of the cake. Fill to the brim with cooled lemon filling.

Lemon Meringue Cupcakes is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Lemon Meringue Cupcakes is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook lemon meringue cupcakes using 20 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Lemon Meringue Cupcakes:

1. Make ready For the cake
2. Make ready unsalted butter, softened
3. Take self-raising flour
4. Get caster sugar
5. Take large eggs
6. Take baking powder
7. Get lemon juice
8. Make ready lemon zest
9. Make ready milk (if mixture is too stiff)
10. Take For the lemon curd filling
11. Make ready golden caster sugar
12. Prepare cold unsalted butter, cut into pieces
13. Get large eggs, lightly beaten
14. Prepare Juice of 1 lemon
15. Get Freshly grated zest 1 lemon
16. Prepare For the lemon meringue frosting
17. Prepare caster sugar
18. Prepare large egg whites (112g roughly)
19. Make ready lemon juice
20. Make ready cream of tartar

Using a piping tip or a knife, cut a hole into the top of the cupcakes and press down to make a well for the curd. Add lemon curd into the cupcakes and frost them with the meringue. Be sure that you use foil cupcake liners if broiling! Whisk the flour, baking powder, baking soda and salt in a bowl until combined.

Steps to make Lemon Meringue Cupcakes:

1. 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.
2. Preheat your oven to 180degrees fan and prepare a muffin tray with muffin cases.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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!

To make the meringue, whisk the egg whites in a large bowl with an electric hand whisk until stiff. Decorate the cupcakes by sprinkling with extra lemon zest over the meringue for a more punchy lemon flavour. The lemon curd can be made ahead and chilled in the fridge, ready for use. Smooth then make a little dip in the centre. In medium bowl, mix flour, baking powder and salt; set aside.

So that is going to wrap this up for this special food lemon meringue cupcakes recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!