Lemon Meringue Cupcakes

So a couple of weeks ago, I met a friend who really wanted me to make a lemon meringue tart. However, considering the weather, a tart really isn’t smart. Instead, I decided to make some lemon meringue cupcakes. But that didn’t work out very well either. Bombay is a little too humid right now, which means everything is a little stickier than usual.

The lemon curd I used is from a post I did a few years ago, the link for which you can find here. As for the lemon cupcakes, I’ve followed Pooja Dhingra’s recipe, from The Big Book of Treats.

So the meringue recipe calls for cream of tartar and normally I try finding alternatives that are easy to find in India, however, this is one thing I wouldn’t recommend substituting. You should find cream of tartar in large grocery stores, but I am adding a link from Amazon.

For the cupcakes:

  • 110g butter
  • 200g castor sugar
  • 1tsp lemon juice
  • 1tsp baking powder
  • 150g flour
  • 2 eggs
  • 80ml milk

For the meringue:

  • 1/2 cup castor sugar
  • 1/4tsp vanilla
  • 1/2tsp cream of tartar
  • 2 egg whites

I would recommend making the curd and allowing it to set a bit. Move onto the cupcakes next. I only made the meringue the next day, so that the curd gets a chance to set a bit in the cupcakes.

Once you’ve made the curd, allow it to set in the fridge for about an hour.

The method for the cupcakes is basically like any other.

Cream the butter and sugar. Once fluffy add the eggs and whisk some more. I add the lemon juice at this stage, but you can add it afterwards as well.

In another bowl sift the flour and baking powder.

In an alternating pattern, add the flour and milk, starting and ending with flour.

Line a cupcake tray, and spoon the batter into the liners. Bake at 180C for 12-15 minutes or until a skewer comes out clean.

Once the cupcakes are done, allow them to cool for about half an hour. Then using a melon baller scoop out some of the cake in the centre of the cupcake.

Pipe some of the lemon curd into each cupcake and leave to set in the fridge overnight.

Lemon Meringue Cupcakes (2)

Moving onto the meringue, over a bain marie, lightly whisk the egg whites, cream of tartar and sugar. Allow the sugar to dissolve and egg whites to warm up a bit.

Take it off the heat and whisk until its formed stiffed peaks. When its almost done, add the vanilla and whisk just a little more.

Lemon Meringue Cupcakes (3)

Prepare a piping bag with a star nozzle and gently pipe the meringue onto cupcakes.

You can give the meringue some colour using a blow torch.

Lemon Meringue Cupcakes (6)Lemon Meringue Cupcakes (4)Lemon Meringue Cupcakes (9)Lemon Meringue Cupcakes (7)Lemon Meringue Cupcakes (10)

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