Lemon Meringue Muffins

MUFF_IMG_1963 copyServes 12, prep time 20 minutes, cooking time 45 minutes

INGREDIENTS
8oz self-raising flour
4 large eggs
8oz margarine
8oz castor sugar
1/2 tsp baking powder
Rind of two lemons
Lemon curd
12-muffin cases

MUFF_19 21.23.04-1 copyFOR THE CAKES
Cream the sugar, eggs and margarine in a food processor for five minutes, allowing air in through the top funnel. Sift the flour and baking powder into a separate bowl. Turn off the food processor and gently sift the flour into the mixing bowl. Add the rind of one lemon. Replace the lid and for a few seconds pulse the mixture until the ingredients are blended. Next whisk the mixture for another five minutes. Place the muffin cases into a bun tray and drop a spoon of the mixture into each case, then add a spoonful of lemon curd, top with another spoonful of the cake mix. Bake for 30-40 minutes.

FOR THE MERINGUES
3 egg whites
6 oz caster sugar

METHOD
Separate the egg whites into a metal bowl. With a handheld, whisk mix the mixture until the egg whites become foamy and form small peaks. Add the sugar to the mix one ounce at a time, and keep whisking. Once the mixture’s smooth and creamy place, 12 equals blobs on a lined baking tray, with a fork shape the meringues into circles and cook for 45 minutes. Once the meringues are cooked remove from the oven and cool. Spoon a teaspoon of lemon curd on top of each muffin, then place a meringue on top, dust with icing sugar and grated over some lemon rind.

 

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