Lemon meringue cupcakes

Prep 0 h : 15 m
Cook 0 h : 20 m


  • Lemon meringue cupcakes

    125g butter, softened

    2 tsp finely grated lemon rind

    150g caster sugar

    2 eggs

    60g desiccated coconut

    185g self-raising flour

    80ml milk

    4 egg whites

    Lemon curd

    4 egg yolks

    75g caster sugar

    1 tsp finely grated lemon rind

    80ml lemon juice

    40g butter


  • To make lemon curd, place ingredients in a small heatproof bowl over a small saucepan of simmering water; stir constantly, until mixture thickens slightly.

    Remove from heat.

    Cover surface of curd with plastic wrap; refrigerate until cold.

    Preheat oven to 180°C.

    Line a 12-hole (80ml) 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 coconut, then sifted flour and milk.

    Spoon mixture into cases; smooth surface.

    Bake cakes 20 mins or until a skewer inserted into the centre comes out clean.

    Cool on wire racks.

    Increase oven to 220°C.

    Cut a 2cm deep hole in the centre of each cake, fill with lemon curd.

    To make meringue, beat egg whites and 1 cup sugar in a small bowl with an electric mixer until thick and glossy.

    Spoon meringue into a piping bag fitted with a 1cm plain tube.

    Pipe meringue on cakes and place on an oven tray.

    Bake for 5 mins or until meringue is browned lightly.