Lemon meringue cupcakes

Combining two of our dessert favourites for the ideal afternoon treat.
LEMON MERINGUE CUPCAKESAustralian Women's Weekly
12 Item
1H 10M

Mix up the classic lemon meringue pie by creating cute cupcakes that are perfect as party food or a gift.

Looking for more delicious desserts using lemon curd?


Lemon curd


1.To make lemon curd, combine ingredients in a small heatproof bowl over a pan of simmering water; stir constantly, until mixture thickens slightly. Remove from heat. Cover surface with plastic wrap; refrigerate until cold.
2.Preheat the oven to 180°C (160°C fan-forced). Line 12-hole (1/3-cup/80ml capacity) muffin pan with paper cases.
3.Beat butter, rind, sugar and eggs in a small bowl with an electric mixer until light and fluffy. Stir in the coconut, then sifted flour and milk. Divide mixture among cases; smooth surface. Bake for about 20 minutes or until cooked. Cool cupcakes on wire racks. Increase oven to 220°C (200°C fan-forced).
4.Cut a 2cm-deep hole in centre of each cake, fill with lemon curd; discard tops.
5.To make meringue, combine egg whites and sugar in a small bowl, beat with an electric mixer until thick and glossy. Spoon meringue into a piping bag fitted with a 1cm plain tube. Pipe meringue on cakes; place on oven tray. Bake about 5 minutes or until browned lightly.

Unfilled cupcakes suitable to freeze. Not suitable to microwave. Curd is best made a day ahead.


Related stories