Lemon

With lemons hanging heavy on the tree in the garden I found myself using Google to find something sweet to make for a lazy Saturday morning tea. I found a great recipe for a Lemon Meringue CupCake. The cake batter seems to create a pastry and the centre oozes out as you eat it! Yum!

Ingredients

•  125g butter, at room temperature
•  155g (3/4 cup) caster sugar
•  2 teaspoons lemon rind, finely grated
•  2 eggs
•  150g (1 cup) self-raising flour
•  150g (1 cup) plain flour
•  125ml (1/2 cup) milk

Lemon curd

•  1 egg, lightly whisked
•  50g butter
•  2 teaspoons lemon rind, finely grated
•  60ml (1/4 cup) lemon juice
•  100g (1/2 cup) caster sugar

Meringue

•  4 egg whites
•  215g (1 cup) caster sugar
• 
  
• • Method
  1. Step 1
     Preheat oven to 180°C. Line twelve 1/3-cup (80ml) muffin pans with paper cases.
  2. Step 2
     Use an electric mixer to beat the butter, sugar and lemon rind until pale and creamy. Add eggs, one at a time, beating well between each addition. Add the flour and milk, in alternate batches, and stir with a wooden spoon until just combined.
  3. Step 3
     Spoon mixture evenly among the lined pans and smooth the surface. Bake in preheated oven for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
  4. Step 4
     Meanwhile, to make the lemon curd, combine the egg, butter, lemon rind and juice and sugar in a small saucepan over low heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat. Strain through a fine sieve into a clean bowl. Cover with plastic wrap and place in the fridge to cool and thicken.
  5. Step 5
     Use a small knife to cut a V-shaped piece out of the top of each cake, about 1.5cm deep, leaving a 2cm-wide edge. Spoon the lemon curd evenly among cupcakes.
  6. Step 6
     Place eggwhites in a clean, dry bowl. Use an electric mixer to whisk until firm peaks form. Gradually add the sugar, beating well between each addition. Continue beating for 2-3 minutes or until sugar completely dissolves. Spoon meringue on top of each cake, using a round-bladed knife to shape in peaks over the cake and enclosing the filling. Use a small brulee gun to grill the meringue until lightly golden. Alternatively, transfer cupcakes to an oven tray; place under a preheated grill until lightly golden.