Sooo good!! Continue beating until stiff glossy peaks form. Add to creamed mixture; stir just until moistened. Taste of Home is America's #1 cooking magazine. But, what a way to brighten mid-winter blues! Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Went down very very well. These muffins taste like a favorite pie of mine. Lemon Meringue Muffins is a community recipe submitted by TeresaG and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Copyright © 2020 Nigella Lawson, Preheat the oven to 200C or gas mark 6. Beat in yogurt, lemon juice, zest and extract. Bake 17-19 minutes or until a toothpick inserted in center comes out clean. Thanks a lot :-), Built by Embark. Bake 6-8 minutes longer or until meringue is golden brown. Easy breezy. Increase oven setting to 400°. Preheat the oven to 400°F. These muffins are so good. Sprinkle with caster sugar. My granddaughter said the only thing that would make these better was if there was a filling. Lemon Meringue Muffins is a community recipe submitted by TeresaG and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. I will try again and add more extract. Preheat the oven to 200C or gas mark 6. Sprinkle with superfine sugar. Using a piping bag or teaspoon, fill the hole with the lemon curd. very tasty and far easier to make than I was anticipating. Using a piping bag or teaspoon, fill the hole with the lemon curd. We enjoyed these and I didn't even make the meringue. Fill greased or paper-lined muffin cups three-fourths full. I put the meringue in a plastic bag and cut a small hole at bottom corner. Serve warm. Beat in yogurt, lemon juice, zest and extract. Thank you {% member.data['first-name'] %}.Your comment has been submitted. Preheat oven to 350°. I'd have to say first that there's no milk measurement. Add eggs, one at a time, beating well after each addition. This is the first muffin recipe I have tried and I'm very satisfied. 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. In a large bowl, cream butter and 2/3 cup sugar until light and fluffy. Place 12 muffin cases in tray Sieve flour, stir in caster sugar, then make a well in the middle. To make the pastry: Whisk together the flour and salt. I cored my cupcakes and filled them with homemade lemon curd. I'm working on that.. YUM! Put a heaped tablespoon of meringue mixture on each muffin, pile it high into a peak. Sieve flour, stir in caster sugar, then make a well in the middle. I made these tonight and the lemon flavor was not very strong. Work in the butter until pea-sized pieces form. Loved the flavor of these muffins! Divide the dough in half, wrap, and chill for at least 30 minutes. I also brought them to a dinner with friends. Plenty of flavor. Divide the mixture into the cases, bake for 15 minutes. In a large bowl sift together flour, baking powder, baking soda and salt and mix in the sugar and lemon zest. This was a hit! The meringue adds a unique flavor.—Nancy Kearney, Massillon, Ohio, Lemon Meringue Muffins Recipe photo by Taste of Home. Texture is smooth and taste is delicous. Refrigerate leftovers. In separate bowl, place egg, egg yolk, pinch of salt and beat together, stir in milk, vanilla and butter. I used about 120ml and it seems to work well. I followed the recipe exactly. I think most people consider lemon a springtime flavor. Add the egg yolk and ice water. These would be good of you hollowed out a small portion and filled with lemon curd before the meringue. I also added the zest of one lemon to the recipe to make sure that the lemon theme went all the way through. Bake for 5 minutes until meringue is crisp and golden. 25 Perfect Pumpkin Bread Recipes for Fall, Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents. Pour the egg mixture into well and stir until just mixed. Place 12 muffin cases in tray. At last I've found a simple and flavorful recipe. Whisk the egg whites until firm peaks form and gradually add the sugar, beating well after each addition. Making the meringue was so easy and adds a nice touch. Bake 17-19 minutes or until a toothpick inserted in center comes … In another bowl, whisk flour, baking powder and baking soda. Whisk the egg whites until firm peaks form and gradually add the sugar, beating well after each addition. Thanks! https://www.bbc.co.uk/food/recipes/lemon_meringue_cupcakes_41613 In separate bowl, place egg, egg yolk, pinch of salt and beat together, stir in milk, vanilla and butter. Sieve flour, stir in superfine sugar, then make a well in the middle. In a large bowl, cream butter and 2/3 cup sugar until light and fluffy. Working with an electric mixer, beat the egg white, vinegar and salt on medium-high speed until the mixture forms soft peaks, about 3 minutes. They look beautiful. Spread or pipe meringue onto muffins. Put a heaped tablespoon of meringue mixture on each muffin, pile it high into a peak. Add to creamed mixture; stir just until moistened. The lemon curd would be that tartness the cupcakes don't have. Add eggs, one at a time, beating well after each addition. The meringue was easy too. Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. I used orange instead of lemon. In a medium bowl, whisk the eggs with the yogurt, melted butter, lemon juice and … Really like this recipe.