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Lancewood Lemon Meringue Cupcakes
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Lancewood Lemon Meringue Cupcakes

Ingredients

Cupcakes:

500 ml cake flour
250 ml castor sugar
7.5 ml baking powder
salt , a pinch
2 lemon(s) , zest only
3 extra large egg(s)
125 ml LANCEWOOD® Double Cream Plain Yoghurt
5 ml vanilla essence
250 ml butter , melted & slightly cooled

Lemon cream filling:

115 g LANCEWOOD® Medium Fat Plain Cream Cheese
45 ml castor sugar
15 ml lemon juice

Meringue:

2 extra large egg(s) , whites only
60 ml castor sugar
1 ml cream of tartar
5 ml vanilla essence

Method

Cupcakes:

Preheated oven at 180°C. Line a muffin pan with cupcake holders. 

Sift the flour, castor sugar, baking powder and salt together twice.  Add the lemon zest and mix through.

Beat the eggs, yoghurt and vanilla essence together.

Add the butter in a thin stream while beating. Mix into the dry ingredients.

Divide the mixture between the cupcake holders. Bake for 20 minutes. Leave to cool.  

Filling:
Beat the cream cheese, castor sugar and lemon juice together. Set aside.   

Meringue:
Beat the egg whites until soft peaks form. Add the sugar a little at a time while beating continuously.

Add the cream of tartar and vanilla and mix through.

To finish:
Use an apple corer and remove the centre of each cupcake.

Place the cream cheese mixture in a piping bag and fill each cupcake.

Spread or pipe the meringue mixture on top of each cupcake.

Place under the grill to brown slightly or use a blow torch.  

HINTS & TIPS: 
If you want a slightly higher meringue, use 3 egg whites instead of 2 and 90 ml of castor sugar instead of 60 ml.

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