Ingredients

The following ingredients have 12 Servings
  • 230 g unsalted butter
  • 460 g caster sugar
  • 5 eggs beaten
  • 3/4 cup fresh lemon juice
  • 125 g unsalted butter
  • 1 1/4 cups caster sugar
  • 1 lemon rind grated
  • 3 tbs lemon juice
  • 2 eggs
  • 1 1/4 cups plain flour
  • 1 tsp baking powder
  • 1 cup milk
  • 3 egg whites
  • 170 g caster sugar
  • 1/2 cup caster sugar *extra

Instruction

  • Lemon curd: Melt butter and sugar together in a bowl over a pot of simmering water. Whisk in eggs and lemon juice, stirring constantly.
  • Cook over medium heat, stirring occasionally until mixture coats back of spoon. Refrigerate until cold.
  • Lemon cake: Preheat oven to 180C.
  • Cream the butter with sugar until it is light and fluffy.
  • Add lemon rind and juice, and mix well. Beat in the eggs, one at a time, until combined.
  • Sift flour and baking powder together and add to the mix, alternately with the milk.
  • Spoon into 12 lined muffin tins, filling almost to the top.
  • Bake for 25 minutes until cakes are lightly browned and cooked when tested with a skewer. Remove from oven and cool on wire racks.
  • When cool, scoop a small piece of the cake from out of the top using a knife and add a spoonful of lemon curd. Place back into muffin tray.
  • Meringue: Beat egg whites until stiff, then gradually add sugar until glossy and stiff. Put meringue in pipping bag and pipe over the top of cupcakes covering the curd.
  • Sprinkle extra sugar over the top of cakes to make meringue go hard.
  • Return cakes to the oven for 5 minutes or until the meringue is light brown.