Friday, 13 February 2009

Lemon Meringue Pie Cupcakes

Mmm lemon meringue pie is such a delicious dessert..well I like it anyway..I think it's just the sweetness of meringue with the sort of tartness of the lemon :). Anyway I'd been wanting to make cupcake versions of these for a while, I added coconut to the cake and the meringue to give them a bit of texture, I didnt actually get to try one of these cakes :( they all went too fast, but from what I heard they were delicious :). I broke up for half term yesterday, so hopefully lots more baking should be being done, I made Valentines Day Cupcakes today for tomorrow! So they should be going up sooon...Red Velvet Cake with White Chocolate Buttercream :), I also have the Daring Bakers Challenge to work on and Iron Cupcake..which I have an idea for! Woo.
Anyway heres the step by step pictures back again!



Ingredients Needeed for Lemonies!



Making the Lemon Curd



Beating mixture


Filling cupcake liners



Filling with curd



Finished lemon meringue...cupcake!

Lemon Curd

4 egg yolks
1/3 cup (75g) caster sugar
2 teaspons finely grated lemon rind
1/4 cup (60ml) lemon juice
40g butter

1. Combine ingredients in a small heatproof ball over a small saucepan of simmering water, stirring constantly, until mixture thickens and coats the back of a spoon.

2. Remove from heat. Cover tightly; refrigerate lemon curd until cold.

Coconut Lemon Curd Cake
125g butter, softened
2 teaspoons finely grated lemon rind
2/3 cup (150g) caster sugar
2 eggs
1/3 cup (80ml) milk
3/4 cup (60g) desiccated coconut
1 1/4 cups (185g) self-raising flour


1. Preheat oven to (180C/160C fan assisted). Line muffin tray with paper cases.
2. Beat butter, rind, sugar and eggs in a small mixing bowl with electric mixer until light and fluffy.
3. Stir in milk and coconut, then sifted flour. Divide mixture among cases; smooth surface.
4. Bake large cakes about 25 minutes, small cakes 20 minutes. Turn cakes onto wire rack to cool. Increase oven to (220C/200C fan assisted).
5. Cut a 2cm deep hole in the centre of each cake, fill with curd; discard cake tops.
6. Make coconut mierngue; spoon into a piping bag and pipe onto top of cakes. Bake in hot oven for 5 minutes or until meringue is lightly browned.

Coconut Meringue
4 egg whites
1 cup (220g) caster sugar
1 1/3 cups (95g) shredded coconut, chopped finely

1. Beat egg whites in a small bowl with an electric mixer until soft peaks form; gradually add sugar, beating until sugar dissolves. Fold in coconut.

8 comments:

Snooky doodle said...

these must be delicious. coconut and lemon are my favourite combination yummy

Elyse said...

these sound delicious! i love the idea of a coconut meringue! can't wait to try them.

Ingrid said...

Sounds good! I've been enjoying lemon desserts lately,too.
~ingrid

Sophie said...

The flavors sound delicious, I never have luck with lemon curd! I like how you frosted these, it looks like a fluffy cloud :).

Cakebrain said...

I love lemon meringue pie and have been contemplating a cupcake like the one you made. Your cupcakes turned out delicious looking!

Jude said...

Yum.. I love lemon curd on simple scones, too.

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