The latest stories, straight to your inbox

The latest stories, straight to your inbox

Be inspired every day with Living North

Subscribe today and get every issue delivered direct to your door
Subscribe Now
Be inspired every day with Living North
Luscious Lemon Curd Meringue Cupcakes
May 2022
Reading time Ellie Patterson

These luscious lemon cakes are perfectly sweet for a Jubilee celebration

Serve them at your street party – we know everyone will love them.
Preparation time
20 minutes
Cooking time
20 minutes
  • 125g salted butter
  • 155g caster sugar
  • 2 tsp lemon zest jar Cottage Delight Lush Lemony Curd
  • 2 eggs
  • 150g self-raising flour
  • 150g plain flour
  • 125ml milk
  • For the meringue
  • 4 egg whites
  • 215g caster sugar

1. Preheat oven to 180°C/160°C fan/gas 4 then line a 12 cup muffin pan with paper cases.

2. Use electric beaters to beat the butter, sugar and lemon zest in a bowl until pale and creamy. Add eggs, one at a time, beating well after each addition. Add the flours and milk until combined. Divide mixture into paper cases. Bake for 20 minutes.

3. Once cooked, cut a deep hole from the centre of each cupcake and spoon one tablespoon of lemon curd into the hole.

4. For the meringues, whisk the egg whites until soft peaks form. Continue whisking and gradually add sugar one tablespoon at a time. Continue whisking until all sugar dissolves.

5. Use a piping bag to pipe meringue mixture over each cupcake. Use a cook’s blowtorch to lightly toast meringues or bake again for 3–5 minutes until toasted.

This website uses cookies to ensure you get the best experience on our website.

Please read our Cookie policy.