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Lemon Meringue Cupcakes. Light, moist lemon cupcakes filled with lemon curd and topped with toasted meringue frosting! Sweet and sunny, with all the things we love about lemon meringue pie — but in cupcake form. Lemon meringue pie is such a classic dessert and every classic dessert must be created into a cupcake version right?

Lemon Meringue Cupcakes. this link is to an external site that may or may not meet accessibility guidelines. Light as a feather lemon meringue cupcakes are filled with lemon curd and topped with a gorgeous yellow striped meringue topping for a decadent treat that is hard to beat! These mini meringues will bring a touch of zing to your party, and can be made one day ahead for extra ease.

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a special dish, lemon meringue cupcakes. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

Lemon Meringue Cupcakes is one of the most popular of recent trending meals in the world. It is simple, it's fast, it tastes yummy. It's appreciated by millions every day. Lemon Meringue Cupcakes is something which I have loved my entire life. They're nice and they look wonderful.

Light, moist lemon cupcakes filled with lemon curd and topped with toasted meringue frosting! Sweet and sunny, with all the things we love about lemon meringue pie — but in cupcake form. Lemon meringue pie is such a classic dessert and every classic dessert must be created into a cupcake version right?

To begin with this particular recipe, we have to first prepare a few ingredients. You can have 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 of For the cake.
2. {Get 175 g of unsalted butter, softened.
3. {Get 175 g of self-raising flour.
4. {Prepare 175 g of caster sugar.
5. {Prepare 3 of large eggs.
6. {Make ready 1/2 tsp of baking powder.
7. {Make ready 1 tbsp of lemon juice.
8. {Prepare 1 tbsp of lemon zest.
9. {Get 1-2 tbsp of milk (if mixture is too stiff).
10. {Take of For the lemon curd filling.
11. {Make ready 115 g of golden caster sugar.
12. {Take 30 g of cold unsalted butter, cut into pieces.
13. {Take 2 of large eggs, lightly beaten.
14. {Make ready of Juice of 1 lemon.
15. {Prepare of Freshly grated zest 1 lemon.
16. {Prepare of For the lemon meringue frosting.
17. {Prepare 170 g of caster sugar.
18. {Prepare 3 of large egg whites (112g roughly).
19. {Take 1 tbsp of lemon juice.
20. {Get 1/4 tsp of cream of tartar.

Surprise your guests with these wonderful lemon meringue cupcakes that are made using Betty Crocker™ Super Moist™ cake mix - a delicious dessert. MORE+ LESS These Lemon Meringue Cupcakes have a delicious lemon-scented cake filled with tart lemon curd and topped with a fluffy, airy toasted meringue frosting! These lemon meringue cupcakes are so lemony and fresh! Like the pie, the cupcakes are piled How to Make Lemon Meringue Cupcakes.

Instructions 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!.

If you are new to making cupcakes, read my post all. lemon curd. Lemon Meringue Cupcakes: These gorgeous little cupcakes are inspired by the classic lemon meringue pie. Filled with tangy lemon curd and topped with fluffy meringue they are a great way to. Place cupcakes back into cooled Spoon meringue into piping bag fitted with large tip. Pipe meringue onto each cupcake creating.

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