If you love lemon meringue pie then lemon meringue muffins are something you really have to try! Great as a show-off centre piece for afternoon tea.
- For the muffins:
- 175g caster sugar
- 175g butter, softened
- 3 medium eggs, beaten
- 175g self-raising flour
- finely grated rind and juice of 1 lemon
- For the meringue:
- 6 egg whites
- 300g caster sugar
- For the filling:
- 12tbsp lemon curd
Preheat oven to Mark 4, 180°C, 350°F. Lightly grease a 12-hole muffin tin. Cream together sugar and butter until light and fluffy. Pour in egg a little at a time, add 1tbsp of flour with each addition and beat well. Beat in remaining flour with lemon rind and juice, mixing well.
Half-fill each mould with mixture and level the surface. Bake for 20-25 mins until golden and cooked – test with a skewer; it should come out clean. Let the muffins cool in the tin for about 5 mins, then loosen with a knife around the edges. Transfer to a rack and leave to cool.
Split each muffin in half and place the tops on a baking sheet. Put the bases to one side.
For the meringue, whisk the egg whites in a large bowl until they form stiff peaks (this means you can hold the bowl upside down above your head and it will not fall out). Whisk in the caster sugar, a spoonful at a time.
Spoon a little meringue onto the ‘lid’ of each muffin and spread to the edges. Place under a preheated grill for 1-2 mins, until the meringue browns slightly.
Remove the ‘lids’ from the grill and transfer to a wire rack. Leave to cool completely. Put a large spoonful of lemon curd onto each of the reserved bases, then sandwich together with the meringue tops. Keep in an airtight container until ready to serve
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Alternatively you could use a blow torch to brown the meringue on top of the muffin lids