This is NOT a healthy recipe. But it’s LEMON!
OK. I’ve always been a huge fan of lemon meringue pie (aka lemon icebox pie) I could literally eat half a pie in one sitting. It’s not the meringue or the crust that I adore, it’s that lemon filling! This recipe calls for lemon curd which is a different kind of filling in that it’s not creamy like lemon icebox pie which has condensed milk in it. This stuff is dangerously delicious! I hope you like this recipe. It’s better to make it in cupcake form so you’ll just grab ONE and go…hopefully! Found this at:
When I saw the recipe in the Masterchef magazine, I knew that
I had to recreate this….in 40mins. With enough focus, 40 mins is sufficient to
create this 3 component cupcake which includes the cake, the tangy lemon curd
and the meringue. The cake made with pouring cream instead of butter, is a
breeze to make and yields a beautiful even dome shaped cupcake.
The verdict? I burnt the tip of the meringue a little but these cupcakes were
GORGEOUS! The combination of fluffy meringue, tangy lemon curd and soft crumbly
cake was an absolute winner. I now understand why judge Gary Mehigan almost
melted when he tasted the cupcake.
So, dear readers, will you challenge yourself to complete this in 40mins? I hope you would.
Recipe (from Masterchef website )
250ml /1 cup pure cream
220g /1 cup caster sugar
2 eggs, lightly beaten
225g/ 1 1/2 cups self raising flour
Finely grated rind of 1 lemon
125ml/ 1/2 cup lemon juice
110g/ 1/2 cup caster sugar
3 egg yolks
3 egg whites
110g/ 1/2 cup caster sugar
1. Preheat oven to 180’C. Place 12 patty cake liners in a 12 hole 1/2-cup capacity muffin pan.
2. Place cream, sugar and eggs in a large mixing bowl and whisk until smooth. Gradually add flour and zest and continue whisking until mixture is thick and smooth.
3. Divide mixture between prepared liners and bake for 15-20 minutes or until cakes spring back to touch. Cool in muffin pan.
4. For lemon curd, heat lemon juice and butter in a small saucepan and simmer until butter has melted. Add sugar, egg and yolks and cook, whisking continuously until mixture becomes thick and glossy. Pour into a shallow oven tray to cool.
5. For meringue, beat egg whites in an electric mixer until firm peaks form, gradually add sugar, a tablespoon at a time, beating until sugar has dissolved between each addition. Spoon meringue mixture into a piping bag.
6. To serve, preheat grill to medium-high. Cut a small hole in the top of each cupcake and fill with 1-2 teaspoons of lemon curd. Pipe a swirl of meringue mixture on the top of each cupcake and place under heated grill for 60-90 seconds or until golden. Arrange on a serving plate with spoonfuls of lemon curd if desired.