Mary Berry’s lemon meringue cupcakes have a lemon curd center with a swirly meringue top to make a classy and irresistible addition to afternoon tea.
For this recipe you will need an electric hand whisk.
For the sponge
- 100g/3½oz baking spread or softened unsalted butter
- 150g/5½oz self-raising flour
- 150g/5½oz caster sugar
- 3 tbsp full milk
- 2 free-range eggs
- 1 unwaxed lemon, finely grated zest only
- 7g freeze-dried strawberries (available in large supermarkets), to decorate
For the filling
- lemon curd
For the meringue
- 2 free-range egg whites
- 100g/3½oz caster sugar
- Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tray with cases.
- Put the sponge ingredients into a bowl and whisk using an electric hand whisk until light and fluffy. Spoon the mixture evenly between the cases. Bake for 18–20 minutes or until golden brown, risen, and springy to the touch. Set aside to cool completely.
- A deep circle in the center of each cake (about the width of a £2 coin) and pull out a walnut size of sponge to leave a hole. Spoon 1 teaspoon lemon curd into each hole, making sure the curd is level with the top.
- To make the meringue, whisk the egg whites in a large bowl with an electric hand whisk until stiff. Gradually add the sugar as you continue whisking at full speed until you have a stiff glossy mixture. Spread or pipe on the top of each cupcake and sit back in their tins.
- Use a chef’s blowtorch to brown the meringues or slide the tray under the grill. Watch carefully and remove when golden brown.
- Sprinkle with the freeze-dried strawberries.