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Lemon
Meringue Muffins |
 Ingredients
-
Prep:30 mins
-
Cook: 21-27
mins
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300 Cals, 14g
Fat per serving
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175g caster
sugar
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175g butter,
softened
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3 medium eggs,
beaten
-
175g
self-raising flour
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finely grated
rind and juice of 1 lemon
-
meringue - see
below
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12tbsp lemon
curd
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Method
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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
cakes 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. Make the meringue,
then spoon a little onto the 'lid' of each cake 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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