Lemon meringue cupcakes

Time

Prep: 24 minutes

Total: 24 minutes

Difficulty

moderate

Yield

12 serves • 840 g

Scale

Special equipment

blowtorch

Processes

Shopping List

• a private recipe (12)
  600 g

1. 01
   Cut a hole from the centre of each cupcake. It should be big enough to hold 12 g / 0.42 oz / 2 tsp lemon curd.

• a private recipe (½ cup)
  120 g

1. 02
   Fill the holes of each cupcake with 12 g / 0.42 oz / 2 tsp.

• Pure icing (confectioner’s) sugar
  as needed

1. 03
   Dust cupcakes.

• a private recipe (1 cup)
  120 g

1. 04
   Pipe onto each cupcake. Cover the curd completely.
2. 05
   Use a kitchen blowtorch to gently brown the meringue, if desired.

Shopping list

or tap to open

Sign in for a fully interactive Shopping List with Pantry and Already Have filters, notes for each ingredient and the ability to add your own shopping items.

Sign up