The Home Economics Bit
Did you know?
When sugar is heated (over a dry heat it) it melts and turns golden brown in colour (between 104°C and 177°C). At this stage it becomes caramel. This process is known as caramelisation.
Gluten Free Lemon Meringue Cupcakes
Light and fluffy gluten free cupcakes filled with homemade lemon curd, and topped with a delicate meringue swirl.
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.
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.