Lemon Meringue Cupcakes (With 7 Minute Meringue Frosting)

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Lemon Meringue Cupcakes are a delightful twist on the classic lemon meringue pie, featuring moist lemon-infused cake, tangy lemon curd filling, and fluffy meringue frosting.

Cupcakes

  • 380g (730ml) cake flour
  • 300g (375ml) sugar
  • 7.5ml bicarbonate of soda
  • 2.5ml salt
  • 3 eggs
  • 300ml sunflower oil
  • Zest of 1 lemon
  • 375ml buttermilk
  • 30ml lemon juice

Lemon Curd

  •  eggs
  • 3 egg yolks
  • 250ml castor sugar
  • Zest of 1 lemon
  • 180ml lemon juice
  • 160g butter
  • 25ml cornflour

Meringue:

  • 2 egg whites
  • 125ml castor sugar
  • 1ml cream of tartar
  • Pinch of salt
  • 2.5ml vanilla extract

  • Preheat the oven to 180°C and line 2 cupcake pans with papers
  • Sieve together the cake flour, sugar, bicarbonate of soda, and the salt.
  • In another bowl – mix together the eggs, oil, amasi, lemon juice and the zest.
  • Add the liquid ingredients to the dry ingredients and mix it very well to make the batter
  • Spoon the batter into the prepared cupcake pans and bake for ±20 minutes until cooked
  • Transfer to a wire rack and cool completely.
  • When the cupcakes are cool, cut out a small cone in the center of each one and fill with 15 ml lemon curd.
  • Pipe or top generously with the Meringue and scorch with a blowtorch.

Variation:

Use a lemon buttercream instead of the Meringue to pipe on top of the lemon curd filled cupcakes

Lemon Curd

(The curd will stay fresh for about 4 days in the fridge)

Method:

  • Beat together the eggs, yolks, 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 reaches boiling point.
  • Remove from the heat and add the rest of the butter. Whisk gently 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 to firm up.

Meringue 7 Minute Frosting

Method:

  • Combine the egg whites, sugar, cream of tartar, salt, and vanilla in a bowl and place on a saucepan with simmering water. The bottom of the bowl must NOT touch the water.
  • Use an electric hand mixer and whisk the mixture for 7 minutes on high speed over the simmering water until the sugar has dissolved, the mixture is hot to the touch and you have stiff, glossy peaks of meringue.
  • Spread on cake or spoon into a pipping bag and use immediately