The Home Economics Bit

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Meringue is traditionally made using just two ingredients: whipped egg whites and sugar. Flavourings (e.g. vanilla extract), colourings and stabilisers (e.g. cornflour) may also be added, depending on the recipe.

Gluten Free Lemon Meringue Cupcakes

Gluten Free Mummy
Light and fluffy gluten free cupcakes filled with homemade lemon curd, and topped with a delicate meringue swirl.
Prep Time 15 mins
Cook Time 20 mins
For the Lemon Curd 10 mins
Total Time 15 mins
Course Dessert
Servings 12 cupcakes

Ingredients
  

  • 125 g caster sugar
  • 125 g butter softened
  • 125 g gluten free self raising flour sifted
  • 2 eggs lightly beaten
  • 1 tsp vanilla extract

For the lemon curd

  • 2 lemons zest and juice
  • 100 g caster sugar
  • 50 g butter
  • 2 eggs beaten

For the meringue

  • 2 egg whites
  • 100 g caster sugar

Instructions
 

  • Preheat oven to 180C/160C fan/gas 4.
  • Line a 12-hole bun tin with paper cases.
  • Cream together the butter and sugar until light and fluffy.
  • Sift in half the gluten free self raising flour and pour in half the egg. Mix.
  • Add the remaining egg and flour, and the vanilla essence. Mix.
  • Spoon mixture evenly into the bun cases.
  • Place into the preheated oven and bake for 15-20 minutes, until golden brown.
  • Set aside to cool on a wire rack.

For the lemon curd

  • Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water. Stir occasionally until the butter has melted.
  • Using a small whisk or a fork, stir in the beaten egg. Keep gently whisking the mixture over the heat for around 10 mins until thickened like custard.
  • Pour the curd through a sieve into a clean jug to remove the zest, then cover with cling film and set aside to cool.

For the meringue

  • To make the meringue, whisk the egg whites in a large bowl until stiff.
  • Gradually add the sugar as you continue whisking on full speed, until you have a stiff glossy mixture.

To assemble

  • Fill the cooled lemon curd into a piping bag.
  • Using a piping nozzel, pipe approx. 1 tbsp of lemon curd into each cupcake.
  • Pipe a swirl of meringue on top of each cupcake.
  • Use a chef’s blowtorch to brown the meringues or slide them under the grill until just golden brown.

Notes

Leftover lemon curd will keep in a sterilised jar in the fridge for up to 2 weeks.
Keyword cupcakes, gluten free, lemon