Lemon Meringue Cupcakes.

Send in by Lynette Muller

200 g butter or margarine, softened
250 ml (210 g) castor sugar
4 extra-large eggs
5 ml lemon essence
375 ml (210 g) Snowflake Self-Raising Wheat Flour

100 ml fresh lemon juice
250 ml condensed milk

5 extra-large egg whites
5 ml cream of tartar
160 ml (140 g) castor sugar

1. Cream butter and sugar together. Add eggs, one at a time, beating well after each addition until light and creamy. Add essence.
2. Sift flour and add to creamed mixture. Mix well.
3. Spoon the mixture into paper cups, filling each to two-thirds full. Bake in a preheated oven at 180°C for 10-15 minutes. Turn out onto a wire rack to cool.

4. Topping:
Combine the lemon juice and condensed milk in a bowl and refrigerate for 30 minutes to set slightly.

5. Meringue:
Beat egg whites and cream of tartar until soft peak stage. Gradually add castor sugar and beat until stiff peak stage.
6. Spread the cupcakes with the chilled topping. Spoon meringue onto cupcakes to cover lemon topping and bake in a preheated oven at 180°C for 3-4 minutes or until lightly browned. .

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