Lemon Meringue Cupcakes

Ingredients for 1 servings:

• 200 g flour
• 200 g sugar
• 1 ½ tsp baking powder
• 1 pinch of salt
• 120 g butter, room temperature
• 2 large eggs, room temperature
• some vanilla or lemon flavor
• 120 ml sour cream or yogurt, room temperature
• 12 tsp, heaped lemon curd
• 3 egg whites
• 1 pinch of salt
• 150 g sugar
• Grease for the mold or paper baking cups

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 10 minutes

I got this recipe from England, and it was a huge hit in Germany, too! Makes 12.

Preheat the oven to 180°C (top/bottom heat). Grease 12 muffin cups or line them with paper baking cups. Mix the flour, 200g sugar, baking powder, and a pinch of salt together. Add the butter, two large eggs, sour cream (or yogurt), and—if desired—flavoring, and mix everything until a smooth batter forms. Fill the muffin cups halfway, then spread a dollop of lemon curd on each cup. Then pour the remaining batter into the cups. Bake for 10 minutes. Meanwhile, prepare the meringue. Beat three egg whites with a pinch of salt until fluffy. Gradually add 150g of sugar until stiff peaks form. A knife should leave a mark when cut into the muffins, and the mixture should not drip when turned over. Once the 10 minutes are up, spread the meringue on the muffins. Then bake for another 10-15 minutes. The meringue toppings should be lightly browned, but not completely dry. Prick the cupcakes with a skewer. If no batter sticks, they’re done and can be removed from the oven. Let cool for 10 minutes, then remove from the baking cups and finish cooling on a wire rack.