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
500 ml cake flour
15 ml baking powder
2 ml salt
50 ml coconut
125 ml sugar
10 ml grated lemon rind
1 egg, beaten 250 ml Clover Fresh Full Cream Milk
75 ml cooking oil
30 ml lemon juice
15 ml Clover MooiRiver Butter, melted
15 ml castor sugar
Glazed lemon and orange rind
rind of 1 orange and 1 lemon
30 ml sugar
90 ml water
CLOVER INGREDIENTS USED IN THIS RECIPE