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These gorgeous little cupcakes are inspired by the classic lemon meringue pie.

Filled with tangy lemon curd and topped with fluffy meringue they are a great way to transform the cupcake into a mini dessert to impress your friends and put a smile on your face.


(To turn these into an impressive dessert, replace the lemon curd with ice cream and make Baked Alaskan Cupcakes)

Step 1: Ingredients & Equipment

For the cupcakes:
  • 215 g self raising flour
  • 60 g caster sugar
  • 1 egg
  • 1 egg yolk
  • 170 ml milk
  • 90 unsalted butter (melted)
  • 1 tsp finely grated lemon zest
  • 1/2 tsp vanilla extract

For the filling:

For the meringue topping:
  • 125 g caster sugar
  • 2 egg whites

Preheat your oven to 180 C (350 F / Gas 4)

For the Americans or those without scales, here is a good guide for conversion of weight to cups.

You'll also need bowls, spoons, and general kitchen equipment, a 12 cup cupcake tin, and an electric whisk will really save your arm when it comes to making the meringue. A piping bag will also come in handy.




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<p>I'll be making these today, except here in rural Haiti we do not have lemons, so will make some with key lime and some with passionfruit. What a great idea. </p>
I just finished making these (I'm still in the kitchen!) and they are wonderful! Sadly, my merengue didn't come out as stiff as they should have (my hair is still sticky) although I _thought_ it was hard enough. When I put it on the cupcakes they kind of melded into something shapeless. Delicious nonetheless. Thank you!
Just from curiosity, what is the &quot;Vitalite Dairy Free&quot; in the photo? And I agree, the re ipe looks delicious!
Vitalite is just a dairy free spread. I have a lactose intolerant housemate so tend to substitute for butter and milk when I can. Thank you.
Thank you! I'm lactose intolerant myself. I use Lactaid milk as well as the tablets ( if you're not familiar with these products, they incorporate lactase enzyme, which neutralizes lactose, making it completely digestible). Great products! Anyway, I plan to make your recipe--when it cools down! We're in the midst of a heatwave-- it got to 88+ (F) today, which is miserably hot. The last thing I want to do tonight is turn on the oven. We had fresh fruit and cottage cheese for dinner tonight, it was just too darn hot to cook anything.
Ah, I've never heard of Lactaid, I just tend to use substitutes and thank god she's not vegan anymore, baking without eggs is tricky. Good luck with the recipe when it finally cools down. I'm very jealous of your heatwave, though it's definitely not good for baking. We've got the typical British summer here in London, with plenty of rain.
I thought you would bake the meringues separately and then plop them on top when ready to serve (which, of course, you could do--it would make for a crispy meringue, but I see the way you make it will mean a closer texture to that of the pie. Good one!
Could we have an American version of this recipe, please? I have no idea what 90g of unsalted butter looks like. :)
There is a great conversion guide <a href="http://www.recipes4us.co.uk/us_cups_to_weight.htm">here</a>. A cup of butter is apparently 225 g, so 90 g is just under half a cup. x<br>
Thanks! :)
Yummmm!
These look fantastic! I will certainly give these a go!<br><br>One of my coveted high fives for you!<br><br>
*om nom nom nom nom nom nom nom nom nom*<br><br>if i could eat gluten i'd be gobbling these up ;)
Well, I hate for anyone to be without cake! This would work just as well substituting the cupcake recipe for your best gluten free one. <a href="http://especiallydeliciouscakes.blogspot.com/p/recipes.html">This</a> is the one I use at work, and depsite not being coeliac I'll happily scarf down the scraps. Give it a try x<br>

About This Instructable

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Bio: I'm a twentysomething baking obsessive, working as a baker and cake decorator, and gradually fattening up my housemates one recipe idea at a time.
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