Lemon Meringue Muffins

MAKES 12

These luscious lemony muffins have a gorgeously gooey lemon curd centre and marshmallowy meringue on top, and as our recipe makes a delicious dozen there’ll be plenty to pass round the afternoon tea table. Because it would absolutely not be the done thing to eat them all yourself…

Made in our Lakeland Bakeware 12 Hole Deep Bun Tin.

Ingredients

For the sponge

  • 300g plain flour
  • ¼ tsp salt
  • 3½ tsp baking powder
  • 120g caster sugar
  • 2 large egg yolks
  • 1 large egg
  • 250ml milk
  • Finely grated zest of 1 lemon
  • 100g butter, melted and cooled

For the filling

  • 12 rounded tsp lemon curd

For the meringue topping

  • 2 large egg whites
  • 80g caster sugar

Instructions

  1. Preheat the oven to 200°C/Gas 6. Place a paper muffin case into each of the 12 holes of the tin.
  2. Sift the flour, salt and baking powder into a large mixing bowl. Stir in 120g caster sugar.
  3. Separate 2 eggs and put the whites to one side in a large grease-free bowl. Beat together the egg yolks with the remaining whole egg, then mix in the milk, lemon zest and cooled melted butter.
  4. Stir the egg mixture into the flour mixture until just combined, being careful not to beat or overmix. Share roughly two-thirds of the mixture between the paper cases, then add a spoonful of lemon curd into the middle of each one. Spoon the remaining muffin mixture on top. Bake for 22-24 minutes until risen and golden, but not too brown.
  5. Towards the end of cooking time, make the topping by whisking the egg whites until they hold their shape, then whisk in 80g caster sugar until stiff and glossy.
  6. Remove the muffins from the oven and pipe or spoon the meringue on top. Bake for a further 5-6 minutes, until the meringue is golden.

Tip: You could use a cook’s blowtorch for browning the meringue if you have one.