Cupcakes were the "in" thing at the time plus master chef program on TV .. A friend of mine, Karen was inspired me about this one.. They tasted so yummy with homemade lemon curd and crispy meringue on the top.. The texture and taste are perfectly blended in well together.. didn't last long tho .. all were gone in a heart beat!
Cupcakes
1 cup pure cream
1 cup caster sugar
2 eggs, lightly beaten
1 1/2 cups self raising flour
Finely grated rind of 1 lemon
Lemon curd
1/2 cup lemon juice
100g butter
1/2 cup caster sugar
1 egg
3 egg yolks
Meringue
3 egg whites
1/2 cup caster sugar
Method:
1. Preheat oven to 180'C. Place 12 patty cake liners in a 12 hole 1/2-cup capacity muffin pan.
2. Place cream, sugar and eggs in a large mixing bowl and whisk until smooth. Gradually add flour and zest and continue whisking until mixture is thick and smooth.
3. Divide mixture between prepared liners and bake for 15-20 minutes or until cakes spring back to touch. Cool in muffin pan.
4. For lemon curd, heat lemon juice and butter in a small saucepan and simmer until butter has melted. Add sugar, egg and yolks and cook, whisking continuously until mixture becomes thick and glossy. Pour into a shallow oven tray to cool.
5. For meringue, beat egg whites in an electric mixer until firm peaks form, gradually add sugar, a tablespoon at a time, beating until sugar has dissolved between each addition. Spoon meringue mixture into a piping bag.
6. To serve, preheat grill to medium-high. Cut a small hole in the top of each cupcake (don't throw them away, just pop them in your mouth immediately!) and fill with 1-2 teaspoons of lemon curd. Pipe a swirl of meringue mixture on the top of each cupcake and place under heated grill for 60-90 seconds or until golden. Arrange on a serving plate with spoonfuls of lemon curd if desired.
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