These are not quite as good as a real lemon meringue pie, in my opinion, but they are VERY good for a cupcake. I have filled my ones with shop-bought lemon curd so they are quick and easy to make. I love lemon and the thrill of the wee shiver from the sharpness and I love gooey, chewy meringue so I knew these would be a great choice.
I actually asked Adam (my 5 year old sous chef) to choose the recipe for me for this month's Random Recipes. Random Recipes is combined with Teatime Treats this month so I collected all my recipe books which were predominantly baking and asked Adam to select from them. I got The Primrose Bakery Book by Martha Swift and Lisa Thomas.
Adam then got to select the recipe. This choice wasn't so much random as something that caught his eye but as I had no say in what it would be, I thought it would still count.
To make these, use a basic cupcake recipe like this. Instead of the vanilla essence add a couple of teaspoons of finely grated lemon zest to the batter. Once the cupcakes are cooled, core out a hole from the top, fill the hole with lemon curd and replace the top. Prepare some basic meringue mixture like this one. Either put the mixture into a piping bag and pipe swirls on to the top of the cupcakes or just spoon the mixture on. Put into the oven at 160C/GM 3 for 15 minutes until slightly golden on top.
These cupcakes are a winner and I will definitely be making these again. I do, however, now have cravings for lemon meringue pie. I'm a bit scared of pastry but, hey, I can use shop bought!
I am submitting these for Random Recipes does Tea Time Treats which is hosted by:
Dom from Belleau Kitchen,
Karen from Lavender and Lovage,
and Kate from What Kate Baked.
