Hello! fellow bloggers and lurkers! I’ve been M.I.A. for two whole months and am glad to be back. I can’t begin to express how frustrating these two months have been , what with the my laptop charger giving up on me , then realizing that the computer was . contaminated with viruses of sorts after waiting for a new charger to arrive from
Anyhow, enough whining for now, I think. Today , I’m posting a recipe adapted from Julie Le Clerc’s gorgeous book ‘ Little Café Cakes’. It’s beautiful to look at and tastes absolutely yummy!
Little Lemon Meringue Cakes
1 ½ cups Snowflake self-raising sponge flour
¾ cup caster sugar
150g salted butter, softened
3 eggs, lightly beaten
4 tblsp milk
juice and zest of 2 lemons
lemon curd (below)
1 Preheat oven to 175C. Prepare 12 paper cases.
2 Place first six ingredients into a bowl and beat until smooth and creamy. Spoon mixture to ¾ fill cases. Bake for 20 minutes, then remove to a rack to cool. Reduce oven temperature to 120C.
3 Once cold enough to handle, cut out a large cavity from the top of each cupcake and discard. Fill cavity with lemon curd. Pipe small mounds of meringue on top of lemon curd. Bake for 10 minutes further to set meringue.
75g salted butter
½ cup sugar
Juice and zest of two lemons
2 eggs, beaten
1 Place butter, sugar, lemon juice and zest into a double boiler. Stir over heat until sugar has dissolved. Whisk warm mixture into beaten eggs and return to double boiler. Cook over a low heat until mixture thickens to coat the back of a spoon.
½ cup caster sugar
1. Whisk egg whites until stiff. Add 1 tablespoonful of the sugar and whisk until incorporated. Whisk in remaining sugar until mixture is glossy.
incorporated. Whisk in remaining sugar until mixture is glossy.