Mary Berry's lemon meringue cupcakes
Mary Berry combines strawberries with the flavours of lemon meringue pie to make truly irresistible lemon meringue cupcakes.
For this recipe you will need an electric hand whisk.
For the sponge
- 100g/3½oz baking spread
- 150g/5½oz self-raising flour
- 150g/5½oz caster sugar
- 3 tbsp full-fat milk
- 2 free-range eggs
- 1 unwaxed lemon, finely grated zest only
- 7g freeze-dried strawberries (available in large supermarkets), to decorate
For the filling
For the meringue
Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tray with cases.
Put the sponge ingredients into a bowl and whisk using an electric hand whisk until light and fluffy. Spoon the mixture evenly between the cases. Bake for 18–20 minutes or until golden-brown, risen and springy to the touch. Set aside to cool completely.
Cut a deep circle in the centre of each cake (about the width of a £2 coin) and pull out a walnut size of sponge to leave a hole. Spoon 1 teaspoon lemon curd into each hole, making sure the curd is level with the top.
To make the meringue, whisk the egg whites in a large bowl with an electric hand whisk until stiff. Gradually add the sugar as you continue whisking on full speed, until you have a stiff glossy mixture. Spread or pipe on the top of each cupcake and sit back in their tins.
Use a chef’s blowtorch to brown the meringues or slide the tray under the grill. Watch carefully and remove when golden-brown.
Sprinkle with the freeze-dried strawberries.