INGREDIENTS
Lemon curd:
4 egg yolks, lightly beaten
90 ml (75 g) castor sugar
5 ml grated lemon rind
juice of 2 fresh lemons
45 ml (40 g) Clover Springbok Butter
Cupcakes:
250 ml (140 g) self-raising flour
80 ml (70 g) castor sugar
2 ml salt
1 extra-large egg
100 ml Clover Fresh Full Cream Milk
60 ml cooking oil
1 ml almond essence
Meringue:
4 egg whites
60 ml (50 g) castor sugar
Method
Lemon curd:
Mix the ingredients together in a double boiler or a glass bowl over boiling water, stirring continuously until mixture thickens slightly and coats the back of a spoon.
Remove from heat, cover and refrigerate until cold.
Cupcakes:
Line the hollows of a medium muffin tin with paper cases.
Sift the flour, castor sugar and salt together.
Beat the egg, milk, oil and essence together and add the dry ingredients into the egg mixture.
Beat until a smooth batter is formed.
Divide the batter between the paper cases, smooth the surface.
Bake in a preheated oven at 180°C for 12 – 15 minutes or until cakes spring back when gently pressed with finger.
Turn cakes out onto a cooling rack and allow to cool completely.
Using a melon baler, cut a 20mm deep hole in the centre of each cake.
Fill with the lemon curd and discard the cake tops.
Meringue:
Beat the egg whites until soft peaks form, adding the sugar gradually to eggs while beating.
Beat until glossy and sugar has dissolved.
Pipe the meringue with a 1cm plain tube onto the tops of the cakes and place cakes on a baking tray.
Bake in the preheated oven at 180°C for 5 minutes or until meringue is light golden in colour.
Remove from oven and place on a cooling rack to cool.
Serve at room temperature.
Tip
To test if cake is baked trough, press gently on the surface.
CLOVER INGREDIENTS USED IN THIS RECIPE
