My family and I love lemon meringue pie so I decided to turn this popular dessert into Lemon Meringue Cupcakes. I usually make my own lemon butter (or curd) but it is fine to use store-bought.
When the cakes are cold, cut out a circle from the top by holding the knife and cutting at a 45 degree angle to a depth of about 2cm (1 inch). Discard the tops or, if you're like me, eat them.
Place cupcakes on a large baking tray and spoon lemon butter into the cavities.
Beat 3 eggwhites in small bowl with an electric mixer until soft peaks form.
Gradually add 1/2 cup castor sugar and beat until dissolved between additions.
Pipe or spoon eggwhite mixture over the lemon butter.
Bake in a moderate oven for 3-4 minutes or until the meringue is lightly browned.
You could also slice through the lemon meringue cupcake and spread the lemon butter as a filling.
If you want to make your own lemon butter, here is my lemon butter recipe.
1/2 cup cornflour
1 cup castor sugar
1/2 cup lemon juice
1 1/4 cups water
2 tspns grated lemon rind
3 egg yolks
Combine cornflour and sugar in a pan, gradually stir in juice and water
and stir until smooth. Stir over heat until mixture boils and become
very thick. Reduce heat, simmer, stirring for 30 seconds. Remove from
heat and quickly stir in rind, yolks and butter. Stir until the butter
is melted. Cover and cool to room temperature.