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Lemon meringue cupcakes

 
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Photographer: John Paul Urizar. Stylist: Yael Grinham
Photographer: John Paul Urizar. Stylist: Yael Grinham

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Vegetarian
Course: Dessert
Favourite flavours: Cakes/baking

Lemon meringue cupcakes
INGREDIENTS

125g butter, softened
2 teaspoons finely grated lemon rind
2/3 cup (150g) caster sugar
2 eggs
¾ cup (60g) desiccated coconut
1¾ cups (185g) self-raising flour
1/3 cup (80ml) milk

lemon curd
4 egg yolks
1/3 cup (75g) caster sugar
1/3 cup (80ml) lemon juice
40g butter

meringue
4 egg whites
1 cup (220g) caster sugar
METHOD

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.

Preheat the oven to 180°C (160°C fan-forced). Line 12-hole (1/3-cup/80ml capacity) muffin pan with paper cases.

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).

Cut a 2cm-deep hole in centre of each cake, fill with Lemon Curd; discard tops.

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 is browned lightly.
 
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