Name: Lemon meringue cupcakes
Prep time: 70 min
Total time: 70 min
Ingredients: Lemon curd; 4 egg yolks; 1/3 cup (75g) caster sugar; 1/3 cup (80ml) lemon juice; 40 gram butter; Cupcakes; 125 gram butter, softened; 2 teaspoon finely grated lemon rind; 2/3 cup (150g) caster sugar; 2 eggs; 3/4 cup (60g) desiccated coconut; 1 1/4 cup (185g) self-raising flour; 1/3 cup (80ml) milk; Meringue; 4 egg whites; 1 cup (220g) caster sugar

Ingredients

Lemon curd

4 egg yolks

1/3 cup (75g) caster sugar

1/3 cup (80ml) lemon juice

40 gram butter

Cupcakes

125 gram butter, softened

2 teaspoon finely grated lemon rind

2/3 cup (150g) caster sugar

2 eggs

3/4 cup (60g) desiccated coconut

1 1/4 cup (185g) self-raising flour

1/3 cup (80ml) milk

Meringue

4 egg whites

1 cup (220g) caster sugar

Method

1.To make lemon curd, combine ingredients in a small heatproof bowl over a pan of simmering water; stir constantly, until mixture thickens slightly. Remove from heat. Cover surface with plastic wrap; refrigerate until cold.

2.Preheat the oven to 180°C (160°C fan-forced). Line 12-hole (1/3-cup/80ml capacity) muffin pan with paper cases.

3.Beat butter, rind, sugar and eggs in a small bowl with an electric mixer until light and fluffy. Stir in the coconut, then sifted flour and milk. Divide mixture among cases; smooth surface. Bake for about 20 minutes or until cooked. Cool cupcakes on wire racks. Increase oven to 220°C (200°C fan-forced).

4.Cut a 2cm-deep hole in centre of each cake, fill with lemon curd; discard tops.

5.To make meringue, combine egg whites and sugar in a small bowl, beat with an electric mixer until thick and glossy. Spoon meringue into a piping bag fitted with a 1cm plain tube. Pipe meringue on cakes; place on oven tray. Bake about 5 minutes or until browned lightly.