Lemon meringue

INGREDIENTS

225g unsalted butter, softened

225g caster sugar

pinch salt

3 unwaxed lemons, finely zested

4 medium eggs

225g self-raising flour

60ml Plain syrup, lemon variation

120g good-quality lemon curd

Meringue frosting

METHOD

Preheat the oven to 175°C and line two 12-hole muffin trays with cupcake cases.

Place the butter, sugar, salt and lemon zest in a mixing bowl and cream together until pale and fluffy. Beat the eggs lightly in a jug and slowly add to the butter mixture while beating quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2-3 tablespoons of flour to rebind the mixture. Once all the egg has been added, sift in the flour and fold until the batter is just combined.

Using a piping bag or tablespoon, fill the cases until two-thirds full. Bake for 15-20 minutes, depending on your oven. They are cooked when the tops are lightly browned and spring back to the touch. If in doubt, insert a clean knife or skewer into the centre of each sponge; it should come out clean.

Once cooked, let them rest for a few minutes outside of the oven. Brush the tops with the syrup while they are still warm. Remove them from the trays and place on a wire rack. When they are cold, hollow out a small hole in the middle of each using a melon baller and fill with the lemon curd.

To decorate, pipe over the meringue frosting and quickly brown the top with a chef's blow torch or under a very hot grill.

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