Lemon Curd Meringue Cupcakes

A stunning variation on our Lemon Meringue Pie!

YOU WILL NEED

  • ½ lemon
  • 1 x 525 g Ina Paarman’s Lemon Meringue Pie
  • 3 extra large eggs, separated
  • 15 white cupcake holders, 5 cm wide base and 3 cm high
  • 1 punnet blueberries
  • 1 punnet raspberries
  • 1 punnet strawberries
  • 1 cup (250 ml) fresh cream
  • edible flowers
  • icing sugar for dusting (optional)
Method

Adjust oven rack to middle position. Preheat the oven to 150°C.

Place cupcake holders into a muffin pan.

Wipe the inside of a medium size glass mixing bowl with the lemon half.

Separate the eggs. The whites go into the spotlessly clean glass mixing bowl. Decant all the lemon curd out of the doy pack into another medium size mixing bowl.

The yolks get added to the lemon curd and mixed in with a wire whisk.

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 Mix until this soft peak stage. Now gradually add the Castor Sugar Mix (found in small foil pack) little by little while beating on high speed. You will end up with a snow white, thick and shiny meringue.

Add a dab of meringue to the base of each cupcake holder and “glue” it to the bottom of each muffin hollow. This keeps the holders in place while piping in the meringue.

Fill a large piping bag with the meringue, no need to fit a nozzle, just cut the bag straight across to give a 1 cm long slit.

Pipe meringue on the bottom and sides of the cupcake holders leaving a generous space in the middle. Fill the middle with a tablespoon of lemon curd mixture. Reserve the leftover lemon curd.

Bake for 30 minutes. Then switch off the oven. Don’t open the door but leave the cupcakes standing in the warm oven for 30 – 45 minutes to firm up and dry the meringue.

 

To Serve

Decant the leftover lemon curd into a small saucepan. Bring to the boil just to cook the egg yolks. Stir constantly for 1 minute. Leave to cool.

Add 2 T (30 ml) of cream to the cooled lemon curd and stir until blended. Half whip the rest of the cream. Add the lemon curd and beat on slow speed until the cream holds its shape.

Place a few berries into the bottom of the cupcakes. Spoon the lemon curd cream into a piping bag and pipe a swirl into each cupcake ending in a peak.

Decorate cupcakes with berries and edible flowers as shown.

Optional: Dust with icing sugar.