Complete with a lemon meringue topping, these zesty treats will go down a storm with everyone and banish any sweet cravings!
- 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 teaspoon caster sugar
Method1 Preheat the oven to 200C or gas mark 6 and place 12 muffin cases in muffin tin.
2 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.
3 Pour the egg mixture into well and stir until just mixed. Divide the mixture into the cases, bake for 15 minutes.
4 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.
5 Fill the hole with the lemon curd.
6 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.
7 Bake for 5 minutes until meringue is crisp and golden.
Prep Time10 minutes
Cook Time15 minutes
Nutrition InformationMakes 12
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