Two food posts in less than a week – I am surprising myself with my level of domestication (is that even a word?) right now!
I’m not even sure where I got this recipe from. I *think* I wanted to make a lemon drizzle cake but didn’t have the right tin so adapted it in my own Rachel-like way. I love lemon curd and adding a blob of meringue to the top of it just seemed so right! Everyone in our house loves these cakes – they’re all lemony (obvs!), zingy and light. When you bite into them, the lemon curd just sort of drizzles out…mmm.
They’re not the prettiest of cakes – I really do not have the knack of making them look great (or taking photos!), and rather than do any fancy piping of meringue, it kind of just got splodged on – but it tastes amazing, and that’s all that matters, right?
Lemon Meringue Cupcakes
100g caster sugar
1 teaspoon vanilla extract
100g self raising flour
1 lemon zest
Meringue – 4 egg whites, 150g caster sugar
Preheat the oven to gas mark 4
Cream the butter, sugar and vanilla extract
Add the eggs one at a time and beat
Fold in the flour and lemon zest
Put a spoon of the mix into cake cases. Add a teaspoon of lemon curd. Add another spoon of the cake mix on top
Bake until golden brown
Whilst they are baking, beat the egg whites to form the meringue, then fold in caster sugar gently.
When cakes are cool, pipe or spoon the meringue mix on top. Put under the grill until the meringue is golden.