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Author Topic: Lemon Meringue Cupcakes  (Read 2239 times)

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Vicki

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Lemon Meringue Cupcakes
« on: November 05, 2009, 03:58:33 PM »
Lemon Meringue Cupcakes

INGREDIENTS

125g butter, softened
2 teaspoons finely grated lemon rind
2/3 cup caster sugar
2 eggs
¾ cup desiccated coconut
1¾ cups self-raising flour
1/3 cup milk

lemon curd

4 egg yolks
1/3 cup caster sugar
1/3 cup lemon juice
40g butter

meringue

4 egg whites
1 cup caster sugar

METHOD

lemon curd: Combine ingredients in a small heatproof bowl over a pan of simmering water; stir constantly, until mixture thickens slightly. Remove from heat. Cover surface with plastic wrap; refrigerate until cold.

Preheat the oven to 180°C (160°C fan-forced). Line 12-hole (1/3-cup capacity) muffin pan with paper cases.

Beat butter, rind, sugar and eggs in a small bowl with an electric mixer until light and fluffy. Stir in the coconut, then sifted flour and milk. Divide mixture among cases; smooth surface. Bake for about 20 minutes or until cooked. Cool cupcakes on wire racks. Increase oven to 220°C (200°C fan-forced).

Cut a 2cm-deep hole in centre of each cake, fill with Lemon Curd; discard tops.

meringue: Combine egg whites and sugar in a small bowl, beat with an electric mixer until thick and glossy. Spoon meringue into a piping bag fitted with a 1cm plain tube. Pipe meringue on cakes; place on oven tray. Bake about 5 minutes or until is browned lightly.

Enjoy!