Lemon Meringue Cupcakes

MAKE LEMON CURD

1. Using the double boiler method (a heat proof bowl over a saucepan with a little simmering water) add the egg yolks, maple, lemon juice and zest, into the top of your bowl. Whisk until combined and then continue to whisk as the lemon curd cooks (make sure you continually whisk to prevent it from curdling).
2. Continue to whisk for 10-15 minutes or until it becomes thick and saucy. (Gently increase the heat if it’s not thickening)
3. Once thickened, remove the bowl from the heat and whisk butter into the lemon curd until smooth. Let cool to room temperature and then cover and store in the fridge.
4. Note, you can also do this a day ahead of making the cupcakes

MAKE THE CUPCAKES

1. Preheat the oven to 175 c and line a 12 cup cupcake tray with cupcake liners
2. Whisk the almond flour, thriving protein, baking powder, and salt together in a large bowl
3. In a separate bowl, whisk the melted butter, agave nectar, eggs, lemon zest together until combined
4. Add the mixture and milk, stir to combine
5. Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full) Bake for 20-23 minutes or until a skewer comes out clean
6. Let cool on a wire rack. Make sure cupcakes cool completely before filling and topping with meringue 

MAKE THE MERINGUE

1. Create a double boiler again.
2. In a heat proof bowl, whisk the maple and lemon juice into the egg whites then place the bowl over your double boiler. Don’t let the bottom of the bowl touch the water.
3. Stir the whites and maple constantly with a spatula until the temperature reaches 80 C
4. Place the bowl on the stand mixer or using old school electric beaters, on medium-high, beat the mixture until soft peaks form. Then add in vanilla extract and beat on high until stiff peaks form.

ASSEMBLE

1. Use a cupcake corer to remove the centre of each cupcake, then fill with 1-2 teaspoons of cooled lemon curd
2. Fill the meringue into a piping bag, then swirl on to the top of each the top of each cupcake
3. Using a kitchen blowtorch, gently brown the edges of the meringue
4. Keep refrigerated until ready to serve

Notes: If dairy free use vegan butter and almond milk

Servings: 12 cupcakes
Ready in: 4 hours
Difficulty level: A bit chefy