Lemon meringue cupcake

Lemon meringue cupcake

Ingredients for 10 people

125g butter

150 g of sugar

2 eggs

80 ml of milk

185 g flour

2 tbsp. in baking powder

zest of 1/2 lemon

For the lemon curd and meringue

15 cl lemon juice

zest of 1 lemon

1 egg

75g sugar

2 tbsp. tablespoons Maïzena®

40 g butter

4 egg whites

220 g of sugar

Stages of preparation

For 10 cupcakes:

1. Preheat oven to 180 ° C (th. 6). Whisk the eggs and sugar until the mixture whitens. Stir in the melted butter, milk, sifted flour, baking powder and zest of 1/2 lemon grated. Fill the boxes with 3/4 and bake for about 18 min.

2. In a bowl, whisk eggs and sugar until the mixture whitens. Stir in the boiling Maïzena® then lemon juice and grated zest. Put everything into the pan, thicken over low heat, stirring regularly. Off the heat, add the diced butter.

Dig the center of each cupcake and place 1 tablespoon of lemon curd.

3. Whisk until stiff egg whites. Stir in the sugar while beating. Using a pastry bag, place a meringue cloud on each cupcake, then make brown briefly under the broiler.

The board: the proportions are the same for a giant cup cake. To decorate it, spread sugar to the dough, then cut it into helping you cookie cutters in the shape of letters. Position them by pressing lightly on the cream.