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Lemon Meringue Cupcakes

July 17, 2012

I’ve been planning these cupcakes for a while, reading lots of different recipes and wondering whether or not to try making the tricky Italian meringue, for the topping.

Today it is my lovely husband’s birthday and he loves lemon cakes and his favourite pudding is lemon meringue pie. These cakes seemed the perfect birthday cake solution, combining two of his favourites.


First of all I made a simple lemon sponge cake using the Victoria sponge recipe and adding some lemon rind.

When the cakes had cooled I cut a hole in the top of each cake and put a teaspoon of lemon curd in, before replacing the cut out of cake.


Then came the tricky Italian meringue topping.
(Emergency butter cream ingredients were at hand, just in case).

100g caster sugar
75ml water
2 egg whites

1. Bring the sugar and water to the boil. Let it boil for 5-10 minutes, making a sugar syrup.
2. Whisk the egg whites until frothy.
3. Slowly add the sugar syrup to the egg whites and beat on full power until smooth and glossy.
4. Spoon on to the cupcakes and smooth with a palette knife.
5. Place under a hot grill. Watching carefully to ensure they don’t burn.
6. Serve and enjoy.


I was very pleased with the results and they went down well with the family.

Emergency butter cream put away for another day!


From → Uncategorized

  1. What a cool idea.

  2. I need this. Am undergoing some serious cake withdrawal.

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