Hello everyone, it’s Lydia here from Lydia Bakes again, bringing you another sweet recipe to get your spring off to a great start. Whenever people talk about having too many lemons on their lemon trees I’m green with envy. It pays to have a friend with a lemon tree! When my friend told me to take as many lemons as I wanted I immediately thought about making lemon curd. Then I thought, why not cupcakes? So lemon meringue cupcakes it was! If you’re short on time (or lemons) you can use a store bought variety of lemon curd like Barkers. Nothing beats the real deal though! You’ll need to make it in advance so it has time to cool and thicken, I made mine the day before.
2/3 C Lemon Juice
2/3 C Sugar
Zest from 4 Lemons
5 Egg Yolks
90g Butter, cubed
125g Butter, softened
1/2 C Caster Sugar
2 t Lemon Rind
1/2 C Desiccated Coconut
1 C Flour
1 t Baking Powder
1/3 C Milk
4 Egg Whites
1 C Caster Sugar
♥ Put all ingredients in a small pot over a medium heat and whisk until butter is completely melted and ingredients and combined.
♥ Use a wooden spoon to stir consistently while mixture thickens, take care not to let it boil.
♥ When mixture thickens and coats the back of a spoon easily it is ready.
♥ Remove from heat and pour into a bowl.
♥ Cover with plastic wrap so that it touches the curd (to stop a layer of skin forming on top).
♥ Refrigerate until cold, at least one hour, or overnight if possible.
Cupcakes:♥ Preheat oven to 180 degrees C and line a muffin tin with cupcake cases.
♥ Beat the butter until smooth and creamy.
♥ Gradually beat in sugar and continue beating until light and fluffy.
♥ Add lemon zest and mix until combined.
♥ Add eggs one at a time, making sure to beat well after each addition. The mixture will look separated, don’t worry it’ll go back to normal soon!
♥ Sift flour and baking powder together in a separate bowl.
♥ Add dry ingredients and milk in three additions, starting and finishing with the dry ingredients.
♥ Stir in coconut and mix until combined.
♥ Spoon mixture into cupcakes cases.
♥ Bake for 10 - 12 minutes or until skewer inserted comes out clean.
♥ Leave in the tin for 5 minutes then turn out onto a cooling rack to cool completely.
♥ Using a small sharp knife, cut a hole in the centre of each cupcake and discard the tops (that means eat them).
♥ Make sure all equipment is completely oil free by washing it hot soapy water and drying completely before starting.
♥ Using the whisk attachment, beat egg whites on a medium speed until soft peaks form.
♥ Gradually add the sugar, one spoon at a time.
Continue to mix for about 10 minutes, or until stiff peaks form and mixture is thick and glossy.
♥ Preheat oven to 200 degrees C.
♥ Spoon lemon curd into cupcake holes, about 1 - 2 teaspoons should fill it up.
♥ Spoon meringue into a piping bag fitted with large round tip.
♥ Pipe meringue on cupcakes over top of the curd and place on oven tray.
♥ Bake about 5 -8 minutes or until lightly browned, alternatively brown the edges of the meringue with a brulee torch.
Here Comes the Sun Contributor