7 February 2014

Lemon meringue pie cupcakes


I love cupcakes, you can come up with some seriously weird flavour combinations and it always turns out to be one of your best ideas. This lemon meringue pie cupcake is one of these combinations. With a pie crust base, lemon sponge, lemon curd center and a fluffy meringue topping it is by far one of my weirdest creations and I love it!


How this recipe happened I don't know, I had some lemons going spare and I went with it. When I had finished I knew I had created something fun and delicious. 


Lemon meringue pie as a cupcake was never going to end up going wrong as it just tastes so good.

Makes 12 

Pie base
115g butter
175g plain flour
50g casting sugar

Cupcake
115g  butter
200g casting sugar
2 eggs
2tsp vanilla extract
190g plain flour
2tsp baking powder
pinch of salt
120ml milk
zest of two lemons and juice
Lemon curd

Meringue icing
3 egg whites
2tsp corn flour
110g casting sugar

METHOD
1. For the pie crust base, preheat your oven to gas mark 4(180C/350F).

 2. Add all your ingredients to the bowl and crumb together until it forms a dough.

 3. Knead the dough and roll out, then cut out circles around the same size as the bottom of your cupcake cases.

 4. Place in your cases and weigh down using baking beads or rice this stops the dough from rising. Bake for 20 minutes until golden. While baking move onto your cupcake mixture.

5. For the cupcakes mix together your butter and sugar until creamed, then add your eggs and vanilla extract until smooth.

 6. Sift in your baking powder, flour and salt. Mix together.

 7. Add your milk and lemon juice and zest.
 
 8. Place in your cupcake cases to 3/4 full and bake for 20 minutes until cooked through.

 9. When baked remove and cut holes out straight away while the cupcake is still easy to cut, keep the lid. Add your lemon curd to your cupcakes. When filled place the lid back on top and allow to cool.

 10. For the meringue topping whisk your egg whites until stiff, then add half your sugar and whisk in till glossy.

11. Fold in the remainder of your sugar and corn flour. Place in a piping bag or spread on top of your cupcakes.

12.  For that toasted effect either use blow torch or place in the oven till brown.