If placed into sealed, sterilised containers, it will last for 2 months in the fridge. That sweet tangy lemon curd, buttery shortbread crust, and sweet fluffy toasted meringue topping. Cupcakes I put ice cubes in my measuring cup of water that I plan to use. By doing this, it turns them into Lemon Cupcakes, which is excellent just on there own, if you want lemon flavored cupcakes. Some cupcakes are usually just one texture and one note. ½ cup fresh lemon juice (approx. The lemon filling expanded when it liquefied, raising the meringue up so it no longer touched the crust. We want to be able to bring you recipes that your whole family will enjoy, along with ones that are great for time-poor families and ones that are restricted to a budget, Family Cooking Adventures is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Put all of the ingredients except for the milk into a food processor and blitz until smooth. Cupcake recipe from Nigella Lawson’s How to be a Domestic Goddess *Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Put the bowl and paddle attachment of a stand mixer in the refrigerator. However, if you like to have your lemon curd tangy, you can add two teaspoons of finely grated lemon zest to the curd. 1 teaspoon vanilla extract Get a baking substitutions cheatsheet for 10 common baking ingredients! 4. When you bite into one and discover the surprise lemon curd, you can’t help but smile. Put the cold water in a small cup, add the 1 ½ teaspoons sugar and salt, stir to dissolve, and refrigerate for about 30 minutes. Line a 12-hole muffin tray with cases. Success! Remove the bowl, paddle, butter, and water mixture from the refrigerator. Carefully place the bowl onto a pot of boiling water (the water should not be high enough to reach the bowl) and whisk in the, While continuing to beat, gradually add the. Use a cook’s blowtorch to lightly toast the meringue. To make things super easy for you to make these, I have used my. Luckily, today is the day I rectify that sad scenario. Once your cupcakes are cooled, you are going to want to fill them with your lemon curd. Yum, yum, yum. Ingredients (makes 12) This site uses Akismet to reduce spam. Today we’re making soft and fluffy Eggless Lemon Meringue Cupcakes. TO MAKE THESE LEMON MERINGUE CUPCAKES YOU WILL NEED: These sound amazing! Once the cakes and curd are completely cool, use a teaspoon to dig a hole in the centre of each cupcake. But it’s the lemon curd in the middle that really makes you feel like you’re eating lemon meringue pie. But if you make the pie crust ahead and make your lemon curd in the microwave you can make this whole process much easier. This pie dough tastes a like a shortbread cookie so there is a little bit of sugar added to the pie dough. Spoon 1 teaspoon lemon curd into each hole, making sure the curd is level with the top. Slowly cut a circle in the cupcake about 2 centimeters or 1/2 an inch down and use a small spoon to remove the center. https://www.kitchennostalgia.com/.../cakes/lemon-meringue-cupcakes.html It’s a whole other way to add more flavor and texture to make a cupcake that much more interesting. Be sure to also use ice cold water! And taste so delicious. Whisk together and set aside. To test, take the mixer/whisk out of the bowl. What Can I Do If I Do Not Have A Culinary Torch? Toast the meringue with a cook’s torch or put cupcakes in a hot oven and grill until lightly golden. For this part, I used my Atecco 2-inch circle cutter which is a part of this set. Mary Berry's lemon meringue cupcakes have a lemon curd centre with a swirly meringue top to make a classy and irresistible addition to afternoon tea. I used my, Ok now onto the filling. Use an electric handheld mixer to beat the ingredients together until well combined. Slowly add the water mixture and mix just until it is incorporated and the dough just starts to come together. Cold ingredients is KEY. Continue whisking until sugar dissolves. The lemon filling, also known as lemon curd, is super easy to make. I put ice cubes in my measuring cup of water that I plan to use. An important step, always make sure the bowl you are using is clean and completely dry. I am telling you …. Because of the tender flour being used, you need to chill this pie dough for an hour. – If you don’t have a blowtorch, simply bake the frosted cakes on an oven tray at 220ºC for 3-5 minutes or until the meringue is toasted. Pipe onto your cupcakes with a piping bag and pastry tip (I used a French star tip, but any tip will do.) Preheat the oven to 180C/160C Fan/Gas 4. Add the lightly whisked egg yolk, butter, lemon juice, sugar, and finely grated lemon rind (optional) to a small saucepan. If you continue to use this site we will assume that you are happy with it. Cold ingredients is KEY. Why This Recipe Works: Some cupcakes are usually just one texture and one note. You do not want that butter playing well with the flour. 2-3 lemons) Use a chef’s blowtorch to brown the meringues or slide the tray under the grill. In a large glass or heat-proof bowl, whisk the eggs and sugar together until combined. Yes there are a few more steps involved. The soft type of meringue, or beaten egg whites with sugar, is normally used as a topping for Baked Alaska, for pies such as the infamous Lemon Meringue Pie or for cakes. There is one difference, though, when you add the final ingredients, you also need to add two teaspoons of ground lemon rind. And it is not overpowering with the lemon taste either. Dear lord. In a clean, dry mixing bowl add the egg whites and beat until soft peaks start to form. And you don’t have to be at all!! The peaks should be stiff enough to hold their shape without moving. Simply wrap in plastic wrap well and store in your fridge. You can test this by inserting a wooden skewer into the middle of a cupcake. 1.Combine the egg whites, sugar, water, and corn syrup in a large stainless steel bowl or any other heatproof bowl. Piping gives a nice, finished look, or you can use a spoon to create stiff peaks. Do not beat any further, or you will overwhip your eggs, resulting in a dry, cottony texture instead of the smooth texture. The butter, the water, even the flour! Between the Banana Cream Pie Cupcakes, Boston Cream Pie Cupcakes and now these Lemon Meringue Cupcakes, these are some super fun cupcakes! Carefully place the bowl over the top of the saucepan, so that it sits over the top. Or until the meringue has that nice light brown tinge. Roll out one disc on a lightly floured surface until no more than ¼-inch (6-mm) thick. Because the protein is weakened means the formation of gluten will be also drastically reduced. Between the Banana Cream Pie Cupcakes, Boston Cream Pie Cupcakes and now these Lemon Meringue Cupcakes, these are some super fun cupcakes! When I go to make pie dough. While the cupcakes are cooking. Go ahead and check your e-mail inbox for the Lesson #1 and let's do this! Promise. Just keep placing your ingredients, or your dough back in the fridge if things are getting too warm and toasty for you. Visit Heather // Boston Girl Bakes's profile on Pinterest. I like to use frozen butter that has been cut into small cubes. Gently press down and twist. Chunks of butter visible in your pie dough in the end means flaky crust for you. Built on the Genesis Framework. 1 egg + 1 egg yolk The shortbread could be eaten on its own it’s that tasty. Man this stuff is seriously good. Bake for 8 minutes. Whisk in lemon juice, zest and melted butter. If anyone in your family or circle of friends loves lemon meringue they are going to absolutely scarf a few of these down. Subscribe to learn just how easy it is to bake! Lemon Meringue Cupcakes. This post contains affiliate links, to find out more information, please read my disclaimer policy-https://www.bostongirlbakes.com/disclosure-policy/.. Unsubscribe at any time. Place sugar with the water and corn syrup in a small saucepan over medium heat. Prepare your cupcake pans with cupcake liners and set aside. Your pie dough should never go above 60 degrees F (room temperature). 55g butter, melted, Meringue While over the heat, carefully whisk the lemon juice into the egg mixture and continue to whisk. This delicious combination of cupcakes and lemon meringue pie is great for any occasion. Italian meringue Where the whites are beaten first and a steady stream of hot sugar syrup is then slowly added while continuing to whip. I find a stand mixer is best for that, and my KitchenAid has a high-speed setting that makes whipping egg yolks a breeze. Sprinkle with the freeze-dried strawberries. To make the meringue, whisk the egg whites in a clean, dry bowl until soft peaks form. Once you have piped the frosting onto your cupcakes, you will want to give the frosting a slight torch. Fill the holes with the lemon curd and set aside. Or just go and buy a jar. Fold in the flour until just combined. But these cupcakes have everything you love in a bigger dessert. Luckily, today is the day I rectify that sad scenario. The most perfect dessert you can fit in your hand? The curd will thicken more while chilling. 1 cup (125g) self-raising flour If the peaks stand up and hold their shape, it is ready. 7-minute frosting. This recipe is a combination… Sift the flour into the bowl, and position the bowl in the stand. Line muffin tins with paper cups*. If it comes out clean, the cakes are cooked. – Any extra lemon curd can be stored in a sterilised container in the fridge for up to 2 weeks. Profiteroles with Vanilla Crème Pâtissière & Chocolate Sauce, Butterfly Cakes with Strawberries & Cream, Carrot Cake with Lemon Cream Cheese Frosting, Peanut Butter, Caramel & Chocolate Drip Cake, Rainbow Layer Cake with Swiss Meringue Buttercream Frosting, Red Velvet Cupcakes with Cream Cheese Frosting, Torta Caprese (Flourless Chocolate Almond Cake), Peanut Butter Cookies with Chocolate Chunks, Sticky Date Pudding with Butterscotch Sauce, Bacon, Caramelised Onion & Thyme Piroshki, The Port Elliot Bakery – the Best in South Australia, Winter Europe Trip: December ’17 – January ’18, #birthdaycakegoals & My Baking Inspiration, Follow Bakerholics Anonymous on WordPress.com. These cupcakes are best eaten in the first day or two, but can be kept in the fridge for around three days.