Recipe

Mini lemon meringue cupcakes

These beautifully zesty mini lemon meringue cupcakes are the perfect treat to enjoy with friends and family for afternoon tea with a hot cup of tea or coffee.

  • 45 mins preparation
  • 15 mins cooking
  • Makes 30
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Ingredients

  • 125 gram unsalted butter, at room temperature
  • 1 cup caster sugar
  • 2 eggs, at room temperature
  • 1 1/2 tablespoon lemon zest
  • 1/2 teaspoon vanilla bean paste
  • 1 1/2 cup plain flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 1 tablespoon lemon juice
Lemon curd
  • 2 egg yolks
  • 1/4 cup caster sugar
  • 1/4 cup lemon juice
  • zest of 1 lemon
  • 90 gram chilled unsalted butter, diced
Meringue
  • 3 egg whites
  • 3/4 cup caster sugar
  • 1/4 teaspoon cream of tartar

Method

  • 1
    Preheat oven to 160°C. Line 30 mini muffin tray holes with paper cases.
  • 2
    Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well between each addition. Beat in zest and vanilla paste.
  • 3
    Sift flour, baking powder and salt over butter mixture, then stir to combine. Fold in sour cream and juice until just combined.
  • 4
    Fill prepared pans. Bake for 10-12 minutes until a skewer inserted in centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool completely.
  • 5
    LEMON CURD. Whisk egg yolks, sugar, lemon juice and zest in a heatproof bowl. Place bowl over a pan of gently simmering water. Cook, stirring, for 5 minutes until smooth. Add butter, one piece at a time, whisking constantly, until melted. Cook, stirring occasionally with a wooden spoon, for 8-10 minutes until thick. Remove bowl from saucepan. Cover surface with clingfilm. Chill for 1 hour until cold and thick.
  • 6
    MERINGUE. Using an electric mixer, beat egg whites until soft peaks form. Add sugar, 1 tablespoon at a time, beating constantly until thick and glossy. Fold in cream of tartar.
  • 7
    Spread a little curd over each cake. Place meringue in a pastry bag fitted with a 5mm star nozzle. Pipe meringue over curd. Using a blow torch (if you have one), gently brown meringue to lightly colour. Or place them under a hot grill, but don't take your eyes off them!