Lemon Meringue Cupcakes

Bring sparkle to the grand finalé with these delectable cupcakes.

YOU WILL NEED

Biscuit Base

  • 11 Tennis biscuits (half a 200 g pack)
  • ¼ cup (60 g) butter, melted

Filling

  • 1 x 525 g Ina Paarman’s Lemon Meringue Pie
  • 3 jumbo or extra large eggs
  • silver foil cupcake holders, base 5 cm, height 3 cm
  • sparklers
Method

Adjust oven rack to middle position and preheat the oven to 160°C. Crumb the biscuits in a food processor or in a plastic bag with a rolling pin. Toss with the melted butter. Line a muffin pan with silver foil cupcake holders. Spoon and lightly level biscuit crumbs into each foil cup.

To make the filling

Decant the lemon curd out of the bag into a medium size mixing bowl. Separate the eggs. The whites go into another spotlessly clean, medium size glass (not plastic!) mixing bowl. The yolks get added to the lemon curd. Mix the yolks into the lemon curd with a wire whisk. Divide the curd mixture between the biscuit lined foil cups.

To make the meringue

Beat the egg whites with the electric beater on high speed. Beat until the whites stand up in soft peaks. Do not add castor sugar until this stage. Now add the castor sugar mixture (in the smaller foil pack) little by little while beating on high speed. You will end up with a snow white, thick and shiny meringue. Pipe or spoon the meringue over the curd filling, piling it up high, but not touching the sides of the pan. Bake for 25 minutes. Then switch off the oven. Don’t open the door but leave the cupcakes standing in the warm oven for 20 minutes to firm and dry out the meringue.

To Serve

Serve cupcakes on individual plates. Put a sparkler in each. Turn up the music, dim the lights, light the sparklers and enjoy the moment!

Ina's Tip

Lift cupcakes out of the muffin pan carefully with two forks.