These tasty cupcakes are easy to make & even easier to eat! Like a portion of lemon meringue pie, they are just the right size to battle the hunger between lunch & dinner.
What you're going to need;
100g caster sugar
100g butter
2 eggs
Zest & Juice of 2 lemons (I didn't have any so cheated with lemon flavouring!)
100g self raising flour
Lemon Curd (Not pictured)
Cupcake Cases
Beat 100g caster sugar & 100g butter until pale. Add 2 eggs & the zest and juice of 2 lemons (or lemon flavouring). Fold in 100g self raising flour.
Divide mixture between 12 cupcake cases. Smooth then make a little dip in the centre - I used two teaspoons for this bit. Take out a scoop of mix from the centre of a cupcake, spoon in 1tsp of lemon curd. Cover over with the mix you took out. Bake at 180°C (Gas mark 4) for 10 minutes.
While the cakes are in the oven...
The Meringue Topping
2 egg whites
100g caster sugar
Place 2 egg whites into a clean bowl & whisk into stiff peaks.
When the whites are at a stiff peak, fold in 100 caster sugar, 1tbsp at a time.
Keep whisking until the mixture looks glossy and thick - if it's looking a little flat give it another whisking. (Mine weren't airy enough so came out a bit flat, be warned!)
Take the cakes out of the oven & swirl the cupcakes in the meringue topping, adding a little peak on top. Return to the oven for 10-15 minutes until cooked through, & meringue lightly browned. Leave to cool, then enjoy!
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