There’s something irresistible about lemons, especially when transformed into lemon curd. Lemon-flavoured baking is always a favourite, and it’s even better when paired with a soft, lightly toasted meringue. Inspired by that combination, I set out to create a zesty cupcake filled with lemon curd and crowned with a caramelised meringue topping.
I was invited by the SPCA in New Zealand to develop a recipe for their 2019 Annual Cupcake Day Fundraiser, and a lemon meringue cupcake was an obvious choice. This recipe first appeared on my Facebook and was later featured on bite.co.nz. Due to growing interest, I’m sharing the recipe here on my site so you can recreate these bright, tangy cupcakes at home.
Enjoy!
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130g
Self Raising Flour -
130g
Caster Sugar -
¼
Teaspoon
Baking Soda -
130g
Butter – Room Temperature -
2
Eggs -
1
Tablespoon
Lemon Juice - Zest of 2 Lemons
-
½
Tablespoons
Milk - Lemon Curd (for filling)
-
2
Egg Whites -
170g
Caster Sugar -
3
Tablespoons
Golden Syrup -
½
Teaspoon
Cream of Tartar -
½
Teaspoon
Vanilla Extract
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Preheat your oven to 180°C and line a 12-cup muffin tin with paper cases.
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In the bowl of a stand mixer, combine the butter, caster sugar, eggs, lemon juice and lemon zest. Sift in the self-raising flour and baking soda, then beat on medium speed until the batter is smooth, about 60 seconds.
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Reduce the mixer speed and add the milk slowly, then increase the speed again and beat for another 30 seconds to incorporate.
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Divide the batter between the paper cases, filling each about two-thirds full. Bake for 18–20 minutes or until the cupcakes spring back when gently pressed. Let them cool completely before filling the centers with lemon curd.
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To make the meringue frosting, combine the egg whites, caster sugar, golden syrup and cream of tartar in a heatproof bowl. Set the bowl over a saucepan of simmering water (making sure the bowl does not touch the water).
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Whisk the mixture with a handheld mixer for 5–8 minutes while it warms. The meringue should become pale, increase in volume and thicken; the texture will be smooth once the sugar has dissolved.
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When the meringue is ready, pipe or spoon it onto the filled cupcakes while still soft. For a classic finish, gently torch the meringue with a blowtorch until lightly browned. Serve and enjoy.