Lemon meringue pie cupcakes
2 hours 20 min
Lemon cake, lemon curd filling, and Italian meringue frosting.
5 people made this
Ingredients
Serves: 30
- For the cupcakes
- 440g (3 1/2 cups) plain flour
- 1 1/2 teaspoons bicarbonate of soda
- 1 tablespoon baking powder
- 450g (2 cups) caster sugar
- 3 eggs
- 1 teaspoon salt
- 240ml (1 cup) buttermilk
- 240 ml (1 cup) vegetable oil
- 2 tablespoons grated lemon zest
- 1½ teaspoons vanilla extrace
- 120ml (1/2 cup) boiling water
- 120ml (1/2 cup) fresh lemon juice
- For the lemon filling
- 180ml fresh lemon juice
- 175g caster sugar
- 2 egg yolks
- 125g unsalted cold butter, cubed
- For the Italian meringue frosting
- 500g caster sugar
- 150ml water
- 2 egg whites
- 1 teaspoon vanilla extract
Method
Prep:1hr ›
Cook:40min ›
Extra time:40min cooling ›
Ready in:2hr20min
- To make the cupcakes: Preheat the oven to 180 C / Gas 4. Combine all the cupcake ingredients and beat until combined. Spoon into greased cupcake moulds about 2/3 full.
- Bake in the preheated oven until a skewer inserted near the centre comes out clean, about 20 minutes.
- To make the lemon filling: Combine lemon juice, lemon zest, sugar and egg yolks in a saucepan and cook over medium-low heat just until the first bubble appears on the surface, about 6 minutes. Remove from heat and whisk in the cold butter. Set aside to cool in the refrigerator.
- To make the Italian meringue frosting: In a pan, heat sugar and water until dissolved. Boil rapidly until a single drop of syrup dropped into a glass of cold water forms a soft ball. Let cool.
- Meanwhile, beat egg whites until stiff. Gradually pour cooled syrup over the egg whites, beating constantly. Continue to beat until thick and fluffy.
- When cupcakes have cooled, remove some of the centre with a spoon or melon baller. (Discarded cake is the helpers' and chef's treat!) Fill the holes with lemon curd filling.
- Pipe the frosting onto the filled cupcakes and allow to cool completely in the fridge. Before serving, put the cupcakes under a preheated grill, or use a kitchen torch to brown the meringue frosting. Again, allow to cool completely before serving. ENJOY!
Other ideas
Make it as a cake. use lemon curd as a filling between layers and frost all over with meringue.
