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Lemon Meringue Cupcakes
Lemon Meringue Cupcakes

Before you jump to Lemon Meringue Cupcakes recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

Everyone knows that in order to truly be healthy you need to eat a nutritious and balanced diet and get a proper workout regularly. The unfortunate thing is that, at the end of the day, we don’t always have enough time or energy required for a healthy lifestyle. Working out at the gym isn’t something people decide to do when they get off from work. A juicy, grease laden burger is usually our food of choice and not a crunchy green salad (unless we are vegetarians). You will be pleased to discover that getting healthy doesn’t have to be hard. If you keep going with it, you’ll get all of the required exercise and healthy food. Here are some basic ways to get healthful.

Drink water, not alternative drinks. Having a soda or a cup of coffee every occasionally isn’t a terrible idea. It is definitely, however, a bad idea to solely drink soda or coffee. Drinking water instead of other types of drinks is a good way to help your body in its health and hydration. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Water is often one of the keys to successful weight loss and healthfulness.

There are all kinds of things that you can do to get healthy. An costly gym membership and very hard to stick to diets are not the only way to do it. It is the little things you choose each day that really help you with weight loss and becoming healthy. Make smart choices every day is a great start. Looking to get in as much physical exercise as possible is another. Remember: being healthy and balanced isn’t just about slimming down. You really want your body to be powerful too.

We hope you got benefit from reading it, now let’s go back to lemon meringue cupcakes recipe. To cook lemon meringue cupcakes you only need 20 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to prepare Lemon Meringue Cupcakes:
  1. Provide For the cake
  2. Take unsalted butter, softened
  3. Take self-raising flour
  4. Get caster sugar
  5. Take large eggs
  6. Prepare baking powder
  7. Use lemon juice
  8. Use lemon zest
  9. Take milk (if mixture is too stiff)
  10. Use For the lemon curd filling
  11. Take golden caster sugar
  12. Get cold unsalted butter, cut into pieces
  13. Provide large eggs, lightly beaten
  14. You need Juice of 1 lemon
  15. Provide Freshly grated zest 1 lemon
  16. Use For the lemon meringue frosting
  17. Take caster sugar
  18. Use large egg whites (112g roughly)
  19. Take lemon juice
  20. Use cream of tartar
Steps to make Lemon Meringue Cupcakes:
  1. First, make the lemon curd. In a heavy saucepan, heat the sugar, butter, eggs and lemon juice over a fairly low heat, whisking all the time, until the mixture is thick enough to hold marks of the whisk. This will take around 12-15 minutes. Once thickened, immediately pour the curd through a sieve into a bowl. Stir in the zest and set aside to cool.
  2. Preheat your oven to 180degrees fan and prepare a muffin tray with muffin cases.
  3. Make the cakes: using a beater in an electric mixer, cream together the butter and sugar for 4-5 minutes until pale and fluffy. Beat in one egg at a time, for about 2 minutes per egg. Add the lemon juice and zest before finally adding the flour and baking powder and fold in gently until fully incorporated. Add some milk if the mixture seems a little stiff.
  4. Divide this mixture evenly between the cake cases and bake in the oven for around 15 - 18 minutes, or until lightly golden and a skewer comes out clean when put into the cakes. Set aside to cool completely.
  5. While your cakes are cooling, get started on your meringue frosting. Heat all the frosting ingredients in a metal mixing bowl (ideally one that attaches to your free-standing electric mixer) over a Bain marie. Whisk continuously until the sugar is dissolved and the mixture has reached a temperature of around 70-75 degrees C.
  6. Remove from the heat, put back to your free standing mixture and whisk on high for roughly 8-10 minutes until your meringue has doubled, even tripled in size, is glossy and stiff.
  7. When the cupcakes are cooled, core out the middle of each cupcake. You can do this using an Apple corer or a large piping nozzle. Place a dollop of lemon curd into the centre of each cupcake to the top.
  8. Pipe your meringue frosting onto each cupcake and blast the tops with a chefs blow torch, or place under a grill on a high setting to toast the meringue. Keep an eye on them! They will colour very quickly. Enjoy!

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