Mini lemon meringue cupcakes

These beautifully zesty mini lemon meringue cupcakes are the perfect treat to enjoy with friends and family for afternoon tea with a hot cup of tea or coffee.
Mini lemon meringue cupcakes


Lemon curd


1.Preheat oven to 160°C. Line 30 mini muffin tray holes with paper cases.
2.Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well between each addition. Beat in zest and vanilla paste.
3.Sift flour, baking powder and salt over butter mixture, then stir to combine. Fold in sour cream and juice until just combined.
4.Fill prepared pans. Bake for 10-12 minutes until a skewer inserted in centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool completely.
5.LEMON CURD. Whisk egg yolks, sugar, lemon juice and zest in a heatproof bowl. Place bowl over a pan of gently simmering water. Cook, stirring, for 5 minutes until smooth. Add butter, one piece at a time, whisking constantly, until melted. Cook, stirring occasionally with a wooden spoon, for 8-10 minutes until thick. Remove bowl from saucepan. Cover surface with clingfilm. Chill for 1 hour until cold and thick.
6.MERINGUE. Using an electric mixer, beat egg whites until soft peaks form. Add sugar, 1 tablespoon at a time, beating constantly until thick and glossy. Fold in cream of tartar.
7.Spread a little curd over each cake. Place meringue in a pastry bag fitted with a 5mm star nozzle. Pipe meringue over curd. Using a blow torch (if you have one), gently brown meringue to lightly colour. Or place them under a hot grill, but don’t take your eyes off them!

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