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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