Desserts Lemon Meringue Cup Cakes
Makes : 12
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Ingredients
- 12 ready- made vanilla/plain cupcakes
- 180g lemon curd
- 2 egg whites
- 100g caster sugar
Nutrition
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Method
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Preheat the oven to 200°C, fan 180°C, gas mark 6.
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Using the tip of a knife, cut a cone shaped piece of cake out of the centre of each of the cupcakes. (You can use the sponge cones for cake pops, or a trifle, or just eat as is, with a dab of jam!)
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Place onto a baking tray and dollop a spoonful of lemon curd in each of the holes in the cupcakes.
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Tip the egg whites into a really clean glass or metal bowl and whisk until soft peaks form.
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Add a little sugar at a time, continuing to whisk all the time, until the mixture is glossy and at stiff peaks.
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Spoon into a piping bag (lined with a fluted nozzle if you have one) and pipe the meringue on top of each cupcake, making sure it covers the lemon curd.
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Place into the oven to bake for 10 minutes until the meringue is just golden and crispy.
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Serve warm or cold, with the last of the lemon curd drizzled over the top.
