Lemon Meringue Cupcakes
(Makes 24 cupcakes)
These small delights have a strong lemon flavour. They also look spectacular. You can use a good quality store bought Lemoncurd instead of making your own AND also use a lemon flavoured buttercream instead of the Italian meringue.
This recipe can also be used to make a lemon meringue cake – just experiment a little and PLEASE send some photo’s! You can really play around and create your own masterpiece – the recipes WORK – now its up to you!
500 ml (260 g) cake flour
15 ml baking powder
2 ml salt
325 ml (260 g) sugar
4 eggs, separated
120 ml sunflower oil
10 ml finely grated lemon rind
150 ml water
50 ml freshy squeezed lemon juice
1 quantity Lemon Curd – make your own or store bought (recipe below)
1 quantity Italian Meringue (recipe below)
Preheat the oven to 170 °C. Line cupcake pans with 24 cupcake paper cups OR grease cupcake pans very well if you don’t want to use the paper cups.
Sift the cake flour, baking powder, salt and 200 ml (160 g) of the sugar together in a mixing bowl.
In a separate bowl, mix together the egg yolks, oil, lemon rind, water and lemon juice.
Beat the egg whites to the soft peak stage and add the remaining 125 ml (100 g) sugar. Beat for another 2 minutes.
Add the egg yolk mixture into the dry ingredients and mix to make the batter
Fold the egg whites gently into the batter
Spoon the batter into the prepared pans and bake for about 15-18 minutes.
Transfer to a wire rack and cool completely.
When the cupcakes are cool, cut out a small cone in the centre of each one and fill with 15 ml lemon curd.
Pipe or top generously with the Italian meringue and scorch with a blowtorch.
Use a lemon buttercream instead of Italian Meringue to pipe on top of the lemoncurd filled cupcakes
(the curd will stay fresh for about 4 days in the fridge)
3 egg yolks
200 g castor sugar
finely grated rind of 1 lemon
180 ml lemon juice
160 g butter, cubed
Beat together the eggs, yoks, castor sugar, rind and lemon juice in a saucepan.
Place the saucepan on the stove on low heat, add half of the butter and whisk all the time until the curd thickens and reach boiling point.
Remove from the heat and add the rest of the butter. Whisk until the butter has melted.
Pour the curd into a glass bowl and cover the surface with cling film. Allow to come to room temperature then store in the fridge overnight to firm up.
450 ml (360 g) sugar
1 ml salt
200 ml water
5 egg whites
Dissolve the sugar and salt in the water in a saucepan on medium heat nd bring the sugar syrup to the boil. Do not let it boil before all the sugar has dissolved.
Use a sugar thermometer and boil the syrup to 118 °C – when the temperature reaches 112 °C start beating the egg whites so long. The egg whites must be beaten to the stiff peak stage but do not beat it until it is dry.
When the syrup reaches 118 °C, slowly add the very hot syrup to the beaten egg whites while you continue to beat at high speed. The whole process should take about 3 minutes and then you can continue beating the hot meringue until it cools slightly. (Note: the meringue must still be slightly warm when you use it)