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