Lemon meringue cupcakes

Instructions

Cupcakes

1 Heat the oven to 180 ° C.
2 Place 12 cup cake paper cups in a muffin tin.
3 Beat the cream, caster sugar and eggs in a large bowl until smooth.
4 Add the flour and lemon zest gradually and continue beating until the mixture is thick and smooth.
5 Divide the mixture into the cup cake cups and bake for 15-20 minutes or until the cupcakes comes loose from the sides.
6 Let cool in the pan.

Lemon spread

7 Heat the lemon juice and butter in a saucepan and simmer until the butter has melted.
8 Add the sugar, egg yolks and and cook over a low heat.
9 Stir constantly until the mixture is thick and shiny. Allow to cool.

Meringue

10 Beat the egg whites to a soft peak stage, add sugar gradually (a tablespoon at a time), beating after each addition until the sugar is dissolved.
11 Spoon the meringue into a piping bag with a round nozzle.

The final cupcake

12 Set the oven grill on medium heat.
13 Cut a hole in the top each cupcake and fill with 1-2 teaspoons lemon curd.
14 Pipe meringue kisses on each cupcake and place under the grill for 60-90 seconds or until golden brown. Keep a close eye on it.