Lemon Meringue Muffins
A community recipe by TeresaGNot tested or verified by Nigella.com
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Preheat the oven to 200C or gas mark 6. Place 12 muffin cases in tray Sieve flour, stir in caster sugar, then make a well in the middle. In separate bowl, place egg, egg yolk, pinch of salt and beat together, stir in milk, vanilla and butter, Pour the egg mixture into well and stir until just mixed. Divide the mixture into the cases, bake for 15 minutes. 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 Using a piping bag or teaspoon, fill the hole with the lemon curd. Whisk the egg whites until firm peaks form and gradually add the sugar, beating well after each addition. Put a heaped tablespoon of meringue mixture on each muffin, pile it high into a peak. Sprinkle with caster sugar. Bake for 5 minutes until meringue is crisp and golden.
Preheat the oven to 200C or gas mark 6. Place 12 muffin cases in tray Sieve flour, stir in superfine sugar, then make a well in the middle. In separate bowl, place egg, egg yolk, pinch of salt and beat together, stir in milk, vanilla and butter, Pour the egg mixture into well and stir until just mixed. Divide the mixture into the cases, bake for 15 minutes. 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 Using a piping bag or teaspoon, fill the hole with the lemon curd. Whisk the egg whites until firm peaks form and gradually add the sugar, beating well after each addition. Put a heaped tablespoon of meringue mixture on each muffin, pile it high into a peak. Sprinkle with superfine sugar. Bake for 5 minutes until meringue is crisp and golden.
Introduction
Muffins with a lemon meringue topping.
Muffins with a lemon meringue topping.
Ingredients
Serves: 0
Metric
Cups
- 215 grams self-raising flour
- 60 grams caster sugar
- 1 egg
- 1 egg yolk
- ½ teaspoon vanilla extract
- 90 grams butter (melted and cooled)
- 3 tablespoons lemon curd
- 2 egg whites
- 125 grams caster sugar
- 1 teaspoon caster sugar
- 8 ounces self-rising flour
- 2 ounces superfine sugar
- 1 egg
- 1 egg yolk
- ½ teaspoon vanilla extract
- 3 ounces butter (melted and cooled)
- 3 tablespoons lemon curd
- 2 egg whites
- 4 ounces superfine sugar
- 1 teaspoon superfine sugar
Method
Lemon Meringue Muffins is a community recipe submitted by TeresaG and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by daddymarsh on 13th September 2012
Show more commentsReally like this recipe. I'd have to say first that there's no milk measurement. I used about 120ml and it seems to work well. I also added the zest of one lemon to the recipe to make sure that the lemon theme went all the way through. Went down very very well. Thanks a lot :-)