These little lemon meringue cakes are great – all the flavours of a lemon meringue pie in more manageable cupcake size. I made these cakes a while back, calling them poke cakes, as the lemon curd is “poked” inside the cakes. But that name seemed a bit silly, so I’m leaving that off today.
The cake part is my go-to little cake recipe. I made my own lemon curd – but using store bought is totally fine and makes the cakes easier to prepare.
And if you don’t have a blow torch, then leave this final step out, the cakes will still be delicious without it!
125g self-raising flour
125g caster sugar
2 large free-range eggs
1/2 teaspoon vanilla extract
Zest of half a lemon
2 tblsp milk
Juice of 2 lemons
4 tablespoons sugar
2 tablespoons butter
2 free-range egg yolks, beaten lightly
2 free-range egg whites
120g caster sugar
For the cakes, preheat the oven to 180 degrees C.
This mixture makes 12 cupcakes, but you are looking for a larger than cupcake size in this recipe. You should get 6 good size cakes from the mixture. Liberally grease a 6 mold pan. A Texas muffin works well. In the photos I used a popover pan, as I love the deepness of each mold.
Put all the ingredients except the milk in a food processor and blitz till smooth. Add the milk while pulsing to make a soft, dropping consistency.
Spoon the mixture into the molds, filling the molds equally.
Place the pan into the oven and bake for 15 minutes or until the cakes are cooked and golden on top.
Pop the cakes out of the molds and leave to cool on a wire rack.
For the lemon curd, place all the ingredients in a double boiler or bain marie. Cook over a medium heat, stirring with a wooden spoon, until the mixture thickens. Remove from heat and set aside to cool. When cool, refrigerate until ready to use.
For the meringue, place egg whites in the clean, dry bowl of an electric mixer and whisk on high speed for 3-4 minutes to soft peaks.
Add caster sugar, 1 tablespoon at a time, allowing each to be incorporated before adding the next, whisking until mixture is glossy. The meringue will be shiny and will hold stiff peaks when the whisk is lifted from the bowl.
To assemble, take each cake and “poke” 3 holes in the top of each cake, using the end of a wooden spoon. Be careful as you do this, as the cake might break. The idea is to get holes big enough to pipe the lemon curd into, but the end of the wooden spoon is just a little too large for the “poking”. If you have something a little smaller, by all means use that instead.
Fill a piping bag without a nozzle with the lemon curd, and gently pipe some curd into each hole in the cakes. The aim is to fill the holes. Once each cake is filled, pipe or spoon the rest of the curd over the tops of the cakes.
Fill another piping bag also without a nozzle with the meringue. You will only need half the mixture, so you can make a few spare meringues with the remainder of the mixture. Pipe a swirl of meringue on the top of each cake. Now using a blow torch, scorch the meringue topping as little or as much as you like.
The lemon meringue cakes look good and when you cut them open or bite into them, they should ooze with lemon curd. Very delicious and quite mooreish!