Easiest Way to Prepare Jamie Oliver Lemon Meringue Cupcakes

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, lemon meringue cupcakes. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Fill paper-lined muffin cups two-thirds full. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Remove them from the oven, and immediately transfer them from the pan to a rack. In medium bowl, beat egg whites, cream of tartar and vanilla with electric mixer on high speed until soft peaks form.

Lemon Meringue Cupcakes is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Lemon Meringue Cupcakes is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook lemon meringue cupcakes using 20 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Lemon Meringue Cupcakes:

1. Take For the cake
2. Prepare 175 g unsalted butter, softened
3. Take 175 g self-raising flour
4. Get 175 g caster sugar
5. Prepare 3 large eggs
6. Prepare 1/2 tsp baking powder
7. Make ready 1 tbsp lemon juice
8. Make ready 1 tbsp lemon zest
9. Prepare 1-2 tbsp milk (if mixture is too stiff)
10. Prepare For the lemon curd filling
11. Prepare 115 g golden caster sugar
12. Take 30 g cold unsalted butter, cut into pieces
13. Take 2 large eggs, lightly beaten
14. Get Juice of 1 lemon
15. Get Freshly grated zest 1 lemon
16. Get For the lemon meringue frosting
17. Get 170 g caster sugar
18. Make ready 3 large egg whites (112g roughly)
19. Prepare 1 tbsp lemon juice
20. Get 1/4 tsp cream of tartar

These Lemon Meringue Cupcakes are made with a light lemon cake, lemon curd filling and lightly toasted meringue frosting! It's like Lemon Meringue Pie in cupcake form! With a soft cupcake base, sweet-tangy lemon filling and fluffy meringue, these lemon curd cupcakes are everything you love about lemon meringue pie, in cake form! These pretty cupcakes are so easy to make and perfect for entertaining, parties, or the perfect afternoon tea.

Instructions 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!

With a soft cupcake base, sweet-tangy lemon filling and fluffy meringue, these lemon curd cupcakes are everything you love about lemon meringue pie, in cake form! These pretty cupcakes are so easy to make and perfect for entertaining, parties, or the perfect afternoon tea. I love experimenting with different cupcake combinations. LEMON MERINGUE PIE CUPCAKES These mini meringues will bring a touch of zing to your party and can be made one day ahead for extra ease These Lemon Meringue Cupcakes are made with a lightly lemon flavored cupcake, lemon curd filling, and lightly toasted meringue frosting! It's like Lemon Meringue Pie in cupcake form - so fun!

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