Posted by: hockeygrl1 | May 8, 2011

Lemon Meringue Cupcakes – A Mother’s Day Treat

You may know that I’m obsessed with cupcakes. Cassie and I went in to a book store a few weeks ago so I could find a cookbook with healthy recipes in it. haha, I came out with a vegetarian cookbook and a cupcake cookbook.

It was perfect. Cupcakes for me and one that is lemon meringue for mom. I had to make them. Cassie and I baked the cake part and made the lemon curd while mom was gone and today we baked the meringue on top. They were delicious!

So here’s the recipe from the cupcake cookbook.

Cake recipe:

  • 6 tbsp butter, softened, plus extra for greasing
  • scant 1/2 cup superfine sugar
  • finely grated rind and juice of 1/2 lemon
  • 1 large egg, lightly beaten
  • scant 2/3 cup self-rising flour *
Lemon Curd:
  • 5 egg yolks
  • 1 cup sugar
  • 4 lemons, zested and juiced
  • 1 stick butter, cut into pats and chilled
Meringue:
  • 2 egg whites
  • generous 1/2 cup superfine sugar
Instructions:
Cake
  • Preheat the oven to 375°. Grease four 1-cup ovenproof bowls (such as ramekins) with butter.
  • Beat the butter, sugar, and lemon rind until light and fluffy. Gradually beat in the egg. Sift in the flour and, using a metal spoon fold into the mixture with the lemon juice.
  • Spoon batter into the bowls.
  • Put the bowls on a baking sheet and bake in the oven for 15 minutes or until well risen and springy to the touch.
Lemon Curd
  • Set up double boiler.
  • Combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute.
  • Measure juice and if needed, add enough water to reach 1/2 cup. Add juice and zest to egg mixture and whisk smooth.
  • Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. Whisk until thickened, approximately 8 minutes or until mixture is light and yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.
 Meringue:
  • Put egg whites in a clean, grease-free bowl and using a handheld electric mixer, mix until stiff.
  • Gradually beat in the superfine sugar to form a still and glossy meringue.
When ready, spread the lemon curd over the cupcakes, then swirl over the meringue. Bake for 4-5 minutes, until the meringue is golden.
I made cupcakes and curd in advance and on the day we were going to eat them, baked the meringue on top. We ate them when cool not fresh out of the oven like the cookbook said. They were still delicious! I also doubled the recipe because it only makes 4 cupcakes with meringue, but the curd is enough for 8. Tasted just like the pie. I will make these again, maybe for mom’s birthday in June.
Enjoy!
* Self rising flour is 1 cup flour with 1 1/2 tsp baking powder and 1/2 tsp salt added.
#Cake and meringue recipe is from Scrumptious Cupcakes published by Love Foods.
#Lemon Curd recipe from Food Network website
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