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.
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Lemon Meringue Cupcakes |
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Ingredients |
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Coconut lemon curd cake Lemon curd Coconut meringue |
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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. |
Cakecrumbs 
I didn’t realise there was less coconut in these ones compared to the previous time. I think I liked this batch better. :3