#Lemon meringue cupcakes

Cooking Time: 

20 minutes

Serves: 

Makes 12

Preparation Time: 

15 minutes

Ingredients: 

• 200g self-raising flour
  50g caster sugar
  1 egg
  1 egg yolk
  ½ teaspoon vanilla extract
  100ml milk
  100g Kerrygold butter (melted and cooled)
  3 tablespoons lemon curd
  2 egg whites
  125g caster sugar
  1 tsp caster sugar

Instructions: 

• 1. Preheat the oven to 200°C or gas mark 6.
• 2. Place 12 muffin cases in muffin tin.
• 3. Sieve flour, stir in caster sugar, then make a well in the middle. In separate bowl, place egg, egg yolk and beat together, stir in milk, vanilla and butter.
• 4. Pour the egg mixture into well and stir until just mixed. Divide the mixture into the cases, bake for 15 minutes.
• 5. Take out of oven (leave the oven on), cool for a few minutes and then hollow out a piece from the middle, using a small sharp knife
• 6. Fill the hole with the lemon curd.
• 7. Whisk the egg whites until firm peaks form and gradually add the sugar, beating well after each addition. Pipe some of meringue mixture on each muffin into a peak. Sprinkle with caster sugar.
• 8.. Bake for 5 minutes until meringue is crisp and golden.