Lemon Meringue Cupcakes

For Cupcake Day, I made a batch of lemon meringue cupcakes. I never did a recipe post on them, so what better excuse to bake another batch?

I have to admit to not being a fan of meringue. At least not soft meringue (pavlovas are teh bomb!). It’s alright, but I tend to get over it quickly. But this recipes is a lot more nicely balanced. I didn’t put coconut in the meringue this time in order to get a smoother piping consistency, but I think it really benefits from having the coconut in it as I did the first time.

The melt-ey lemon curd centres are a pleasant surprise for the unsuspecting, many of whom exclaimed in surprise when they made the discovery.


Lemon Meringue Cupcakes

Ingredients

Coconut lemon curd cake
125g butter, room temperature
2 tsp finely grated lemon rind
2/3 cup (150g) caster  sugar
2 eggs
1/3 cup (80ml) milk
3/4 cup (60g) desiccated coconut
1 1/4 cups (185g) self raising flour

Lemon curd
4 egg yolks
1/3 cup (75g) caster sugar
2 teaspoons finely grated lemon rind
1/4 cup (60ml) lemon juice
40g butter

Coconut meringue
4 egg whites
1 cup (220g) caster sugar
1 1/3 cups (95g) shredded coconut, chopped finely

Method

1. Make lemon curd; combine ingredients in a heatproof bowl over a pot of simmering water, stirring constantly until mixture thickens enough to coat the back of a spoon.
2. Preheat oven to 180C; prepare muffin tin.
3. Cream butter and sugar; beat in rind and eggs until light and fluffy.
4. Stir in milk and coconut, then flour. Divide among cases.
5. Bake for 20 minutes; cool on a wire rack
6. When cool, cut a 2cm hole in the cakes (apple corer would work nicely here); fill with curd
7. Make coconut meringue; you can simply beat the egg whites until soft peaks form, gradually add the sugar then beat to a stuff peak then fold in coconut. I went the Swiss meringue method.
8. Pipe meringue on cakes; bake at 220C for 5 minutes.


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