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Little Lemon Meringue Cakes


Little Lemon Meringue Cakes

Little celebration cake that make the party even more special. Take the lemon meringue pie to another level with this gourmet cupcake recipe. This easy cupcake recipe is great for birthday parties, bridal showers and dinner parties.

Recipe details
Prep:   40 minutes
Cook:   50 minutes
Makes:   8 cupcakes


  1. 1 1/4 cups (175g) plain flour
  2. 1 1/4 teaspoons baking powder
  3. 150g unsalted butter, room temperature
  4. 3/4 cup (165g) caster sugar
  5. 1/2 cup (125ml) pouring cream
  6. 3 egg yolks
  7. 1 egg
  8. 1 teaspoon vanilla extract
  9. 1 egg
  10. 2 egg yolks
  11. 90g caster sugar
  12. Finely grated rind of 1 lemon
  13. 1/3 cup (80ml) lemon juice
  14. 70g chilled butter
  15. 3 eggs whites (105g)
  16. 3/4 cup (165g) caster sugar
  17. Pinch cream of tartar


Step 1

Preheat oven to 160°C fan forced. Grease and line a (25cm x 30cm) lamington pan with baking paper

Step 2

Sift flour and baking powder together; set aside

Step 3

Assemble mixer with the scraper beater and the large mixer bowl. Add butter and sugar to bowl. Slowly turn mixer to CREAM/BEAT for 3-4 minutes or until pale and creamy

Step 4

Combine cream, eggs and vanilla in a jug. Reduce speed and add half the liquid mixture, then half the flour mixture then repeat with the liquid and flour. Don’t over mix. Spread mixture into prepared pan


Step 5

Bake in preheated oven for 25 minutes or until a skewer inserted in centre comes out clean. Cool for 5 minutes before turning out onto a wire rack lined with baking paper. Leave turned upside down

Step 6

Beat the egg, egg yolk and strain into a heat proof bowl. Whisk through sugar, lemon rind and juice and butter

Step 7

Place bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Stir the mixture over simmering water for about 15-20 minutes, or until curd has thickened

Step 8

Transfer to another bowl, cover with plastic wrap with a small side of the bowl uncovered to allow steam to escape and refrigerate until cold

Step 9

When ready to assemble the cakes make the meringue


Step 10

Place egg whites, sugar and cream of tartar into the mixer bowl. Place bowl carefully into a saucepan of simmering water and gently whisk for 3-4 minutes or until the sugar has dissolved and the mixture has warmed through.

Step 11

Assemble The Bakery Chef™Hub with the scraper whisk onto the mixer. Whisk on the AERATE/WHIP for about 2 minutes or until mixture has thickened but not too stiff

Step 12

To assemble, use a 5.5cm round cutter and cut 16 rounds from the cake

Step 13

Spread 1-2 teaspoons of lemon curd onto half of the rounds. With the remaining rounds pipe or shape with a spoon, approximately 2 tablespoons of meringue onto each. Place meringue rounds on top of lemon curd

Step 14

Using a chef’s blow torch, lightly colour outside of meringue. Serve


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