How to Make Lemon Meringue Cupcakes

Vanilla cupcakes with a lemon curd centre, that is tangy and fresh to contrast with the sweet marshmallow meringue icing!

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How to Make Lemon Meringue Cupcakes Recipe
19 Steps
Ingredients
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1

I always start this recipe the day before, so i can make the lemon curd and give it time to cool.

2
Mix the 2 egg yolks, 1egg and 50 gr sugar.

Mix the 2 egg yolks, 1egg and 50 gr sugar.

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3
Stir in the 63 ml of lemon juice.

Stir in the 63 ml of lemon juice.

4
Cook it on a bain marie (double boiler),until thick and creamy. Don't stop stirring or you will get scrambled eggs!!

Cook it on a bain marie (double boiler),until thick and creamy. Don't stop stirring or you will get scrambled eggs!!

5
When its cooked take off the heat and add the cold cubed 40gr. of butter. Thats your lemon curd ready!

When its cooked take off the heat and add the cold cubed 40gr. of butter. Thats your lemon curd ready!

6
Now for the cupcakes: pre heat your oven to 170°/338 Fahrenheit/Gas mark 5.

Now for the cupcakes: pre heat your oven to 170°/338 Fahrenheit/Gas mark 5.

7
Gather your ingredients: 250gr. butter, 250gr. sugar, 250gr. flour,4 eggs,1/2tsp b.soda,3 tbsp milk, 1/2  tsp vanilla extract.

Gather your ingredients: 250gr. butter, 250gr. sugar, 250gr. flour,4 eggs,1/2tsp b.soda,3 tbsp milk, 1/2 tsp vanilla extract.

8
Line your tray with cupcake cases.

Line your tray with cupcake cases.

9
Beat the butter with sugar until light and fluffy.

Beat the butter with sugar until light and fluffy.

10
Add the eggs and beat until smooth. Don't worry if he mixture looks curdled after the eggs, once you add the flour it will all come together.

Add the eggs and beat until smooth. Don't worry if he mixture looks curdled after the eggs, once you add the flour it will all come together.

11
Sift the flour and the b. soda together into the mixture.

Sift the flour and the b. soda together into the mixture.

12
Your mixture should look like this!

Your mixture should look like this!

13
Put a spoon of batter into each case.

Put a spoon of batter into each case.

14
Fill a pipping bag with your lemon curd and pipe a bit into each cupcake case.

Fill a pipping bag with your lemon curd and pipe a bit into each cupcake case.

15
Top each cupcake with the rest of the batter. Bake for 20 min or until you put a toothpick through and it comes out clean.

Top each cupcake with the rest of the batter. Bake for 20 min or until you put a toothpick through and it comes out clean.

16
After the cupcakes are cooked let them cool before you put the marshmallow on.

After the cupcakes are cooked let them cool before you put the marshmallow on.

17
In a big glass bowl mix together the 3 egg whites, 260g. of sugar, 7 tbsp of golden syrup, 1/4 tsp cream of tartar, 1tsp of vanilla extract, 2 tbsp of water.

In a big glass bowl mix together the 3 egg whites, 260g. of sugar, 7 tbsp of golden syrup, 1/4 tsp cream of tartar, 1tsp of vanilla extract, 2 tbsp of water.

18
In a bain marie( double boiler) mix it all with an electric mixer until doubles in size and its glossy and marshmallowy. Leave it to cool.

In a bain marie( double boiler) mix it all with an electric mixer until doubles in size and its glossy and marshmallowy. Leave it to cool.

19
Fill a pipping bag with the marshmallow icing and pipe it on your cupcakes. Enjoy!

Fill a pipping bag with the marshmallow icing and pipe it on your cupcakes. Enjoy!

Ingredients

250 Grams Self raising flour 
250 Grams Caster sugar 
250 Grams Unsalted butter 
4 Large free range eggs 
½ Teaspoons Bicarbonate soda  
3 Tablespoons Milk 
½ Teaspoons vanilla extract  
63 Milliliters Lemon Juice 
2 Large free range yolks 
1 Large free range eggs 
50 Grams Caster sugar  
40 Grams Unsalted butter  
3 Large free range egg whites  
260 Grams Caster sugar 
7 Tablespoons Golden Syrup 
¼ Teaspoons Cream of Tartar 
1 Teaspoon Vanilla Extract 
1 Pinch Salt 
2 Tablespoons Water 
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