Lemon meringue cupcakes and my breakfast this morning

I have been wanting to make these cupcakes for such a long time, and I can´t even remember where I got the recipe anymore. It´s a very simple white cupcake with lemon curd filling and meringue on top.. sounds delicious right - and as a bonus it looks amazing as well. And then I made a very good porridge this morning, and i´m NOT a porridge person but even I loved it - so if you´r trying to make your kids eat oatmeal they are going to love this i´m sure.
First things first the lemon meringue !!
This is not a very complicated thing to do - but it does take up a few bowls and one pot :)

Pretty pretty

This makes approx 8 cupcakes 

50g butter, softened
1/2 cup (100g) caster sugar
1/2 tsp finely grated lemon rind
1 eggs

3/4 cups (115g) self-raising flour
1/4 cup (65ml) milk

Lemon curd
 2 egg yolks lightly whisked
25g butter
1 tsp lemon rind
1/8 cup (30ml) lemon juice
1/4 cup (50g) caster sugar

Meringue

2 eggwhites
2/4 cup (155g) caster sugar

1. Preheat oven to 180°C/ 355°F. Line approximately 8 medium paper cases
2. Use an electric mixer to beat the butter, sugar and lemon rind until pale and creamy. Add egg and keep mixing until very fluffy, remove from the mixer and add the flour and milk, in alternate batches, and stir with a wooden spoon until just combined.
3. Spoon mixture evenly among the lined pans and smooth the surface. Bake in preheated oven for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
4. While the cakes are cooking, you can make the lemon curd, combine the egg yolks, butter, lemon rind and juice and sugar in a small saucepan over low heat. keep stirring constantly, for 5 minutes or until mixture boils and thickens. Remove from heat. Strain through a fine sieve into a clean bowl. Cover with plastic wrap and place in the fridge to cool and thicken.
5. Use a small knife to cut a V-shaped piece out of the top of each cake, about 1.5cm deep, leaving a 2cm-wide edge. Spoon the lemon curd evenly among cupcakes.
6. Place egg whites in a clean, dry bowl. Use an electric mixer to whisk until firm peaks form. Gradually add the sugar, beating well between each addition. Continue beating for 2-3 minutes or until sugar completely dissolves. Spoon the meringue or use a piping bag on top of each cake,  Use a small brûlée gun to grill the meringue until lightly golden or if you don´t have one transfer cupcakes to an oven tray and place under a preheated grill until lightly golden.

batter ready

I chose to use a piping bag to distribute the batter

8 cups

all ready for the oven

Lemon curd

cut little holes into the cupcakes

Scoop the lemon curd in the holes

 

Then I used a piping bag to pipe the meringue on top of the cakes and then popped them in the oven for probably around a minute to "brown" them slightly on top.

Enjoy !!

 I have to admit I don´t think i´ll be making them again despite the fact that I love lemon curd - i´ll just stick to Crostata Limone which I love :D
It just wasn´t my cup of tea unfortunately but it was really fun to make - and unique in a way that it was better the next day.



And now my breakfast - a super easy - healthy way to enjoy oatmeal

these measurements are approximate so if you want more or less just change them

1/4 cup oatmeal
1/2 tsp cinnamon
1 tsp maple syrup
1/4 cup milk

put everything in a small pot on low heat and allow to simmer until oats are cookes

4 frozen strawberries 
4 frozen pineapple bits
1 tbsp honey
2 tbsp water

Allow to simmer for a while until fruits are soft - move to a blender or use a stick blender to puree the fruits - move back to pot and allow to boil until your ready to enjoy your breakfast - I sliced up one pear to go with it.

my new favorite breakfast

Have a great day
Inga