Baking

Lemon Curd Meringue Cupcakes

The classic flavours of a lemon meringue tart in cupcake form! These quick and easy cakes use shop-bought lemon curd, but you could mix up the flavours by using whatever preserve you have handy

15 minutes prep, 20 minutes cook

Ingredients

125g salted butter

155g caster sugar

2 tsp lemon zest

½ jar lemon curd, such as Cottage Delight Lush Lemony Curd

2 eggs

150g self-raising flour

150g plain flour

125ml milk

For the meringue:

4 egg whites

215g caster sugar

Method

Preheat oven to 180°C/160°C fan/gas 4 then line a 12 cup muffin pan with paper cases.

Use electric beaters to beat the butter, sugar and lemon zest in a bowl until pale and creamy. Add eggs, one at a time, beating well after each addition. Add the flours and milk until combined. Divide mixture into paper cases. Bake for 20 minutes.

Once cooked, cut a deep hole from the centre of each cupcake and spoon 1 tablespoon of lemon curd into the hole.

For the meringues, whisk the egg whites until soft peaks form. Continue whisking and gradually add sugar 1 tablespoon at a time. Continue whisking until all sugar dissolves.

Use a piping bag to pipe the meringue mixture over each cupcake. Use a cook’s blowtorch to lightly toast the meringues or bake again for 5 minutes until toasted.