Lemon Curd Cupcake with silky meringue

It's Friday! And we need some good desserts to give sweet endings to our week, don't we?

Taa- da !

Recipe for Lemon curd
adapted from Joy of Baking

80 ml lemon juice
3 large eggs
120 gm sugar
50 gm butter

Mix lemon juice, eggs and sugar in a heat proof bowl over a pot of simmering water. Whisk constantly for about 10 minutes to get a silky creamy texture. Remove from heat and whisk in butter. Allow to thicken and cool in a glass jar.

Recipe for Cupcakes
adapted from Exclusively Food

120g butter, softened (the softened butter should be easy to cut through)
150g (2/3 cup) caster sugar
1 teaspoon (5ml) vanilla extract
2 large eggs (we use eggs with a minimum weight of 59g)
188g (1 1/4 cups) self-raising flour
125ml (1/2 cup) milk

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the middle of the oven.

Line twelve 1/3-cup capacity muffin pan holes with cases that are about 3cm high and measure about 5cm across the base and 8cm across the top. We use paper-lined foil cases.

Using an electric mixer or electric hand-held beaters, beat the butter, sugar and vanilla together in a large bowl, starting on low speed and increasing to high once the sugar is incorporated. Beat until the mixture is pale and creamy, stopping the machine once or twice during beating to scrape down the side and base of the bowl with a spatula.

Sift about half the flour (about 2/3 cup) over the butter mixture. Stir with a spoon or beat with the electric mixer/beaters on very low speed until the flour is just incorporated.

Add about half the milk (about 1/4 cup) and stir or beat on very low speed until just combined. The mixture will probably look curdled at this stage. Repeat the process with the remaining flour and milk. Do not overmix the batter.

Divide the mixture evenly among the cases (about 1/4 cup batter per case).

Recipe for silky meringue

3 egg whites
150 gm sugar

Place egg whites and sugar on a heat proof bowl over a pot of simmering water. Whisk constantly until the mixture is not grainy when you rub between your fingers. Remove from the heat. Whisk at high speed until stiff peak forms.

Have an awesome,

wonderful,

and great weekend!

Lemon Curd Cupcake with silky meringue