Lemon Meringue Cupcakes

For us a lemon meringue pie is one of the greatest inventions of all time – we can’t even pick our favourite bit – the crispy meringue, the lemony middle and the soggy bottom of pastry – sorry Mary Berry but we love a little lemony soggy bottom!! We have seen quite a few recipes online with gooey meringue tops and lemon curd fillings, but we wanted to create a lemon meringue cupcake true to the textures and flavours of a real lemon meringue pie. So…we switched out the pastry for cake and voila… we introduce you to The Crumbly Bakers version of the Lemon Meringue Cupcake.

200g unsalted butter
200g caster sugar
4 eggs
200g self raising flour
Zest of 2 lemons

Lemony Filling:
1 tbsp cornflour
50g caster sugar
Zest of 1 lemon
60ml lemon juice
100ml water
40g butter
2 egg yolks and 1 egg

Icing (meringue)
2 egg whites
60g icing sugar
60g caster sugar

Baking the lemony cakes:

  • Beat the butter and sugar together for approx 10 mins with an electric whisk/stand mixer. My sister taught me this trick – if you whisk for 10 minutes it become very light and fluffy which helps your cakes to rise in the oven.
  • Add the 4 eggs into the bowl and whisk for 2 minutes
  • Fold in the self-raising flour and lemon zest
  • Spoon the mixture into 12 cupcake holders (fill ¾ of the cupcake cases)
  • Bake in the oven on 180 degrees for 20 minutes
  • After 20 mins poke a cocktail stick into the middle of a cupcake, if it comes out dry remove from the oven and place on a cooling rack. If the skewer comes out with cake mixture on put back in the oven for a couple of minutes. Leave the cakes to cool.

Baking the lemony filling:

  • Put the cornflour, sugar and lemon zest into a small saucepan
  • Slowly add the water and lemon juice and stir with a wooden spoon until all mixed in
  • Turn the hob on to a low heat and stir until the mixture has made a thick smooth sauce.
  • When the mixture starts bubbling take off the hob and stir in the butter until fully melted. Put the pan back on the hob and stir in the egg yolk and egg until the mixtures bubbles and become really quite thick. Take off the heat and leave to cool slightly.
  • Once the mixture is cool use a cupcake corer to remove the centre of the cupcake (keep these to one side). This will leave you a little hole at the centre of each cake where you can then spoon the lemony mixture in to. Once you have added the mixture you can place the little top back on the cupcake to give you a smooth top. Keep the left over lemony filling to help glue the meringues on top of the cakes.

Baking the meringues:

  • Separate the egg whites from the yolk. Whisk the egg whites until you can turn the bowl upside down without them sliding out (trust me you can whisk them to this point – even in a metal bowl!).
  • Once the egg whites are in stuff peaks sift in the icing sugar and caster sugar. Very gently fold in the sugar using a figure of 8 pattern. Be very gentle as you want to encourage strong structure to your meringues.
  • Once the egg whites have all the sugar folded in put inside a piping bag and pipe small toppings for your cupcakes. Start from the outside making a circle and then spiral your way upwards to the tip. Bake in the oven on 100 degrees for 1 hour and leave to cool with the oven door slightly ajar

Finishing touches

  • Once the meringues are cool use a little of the lemony filling to glue the bottom of the meringue on to the top of your cupcake and then serve to your friend/family.
  • If you like an extra little naughtiness you can add a jug of cream on the side

We really hope that you enjoy this recipe as much as we do. If you give it a try please let us know how you get on.