Lemon Meringue Cupcakes - cooking recipe

Ingredients

None None FOR THE LEMON CURD
4 None egg yolks
1/3 cup sugar
1/3 cup lemon juice
3 tbsp butter
None None FOR THE CUPCAKES
8 tbsp (1 stick) butter, softened
3/4 cup sugar
2 None eggs
2 tsp finely grated lemon peel
2/3 cup flaked coconut
1 1/4 cups self-rising flour, sifted
1/3 cup milk
None None FOR THE MERINGUE
4 None egg whites
1 1/4 cups sugar

Preparation

For the lemon curd, combine all ingredients in a small heatproof bowl over a saucepan of simmering water. Stir constantly until mixture thickens slightly. Remove from heat. Place plastic wrap directly on top of lemon curd. Refrigerate until ready to serve.
Preheat the oven to 350\u00b0F. Line a 12-cup muffin pan with paper liners.
For the cupcakes, beat butter, sugar, eggs and lemon peel in a large bowl with an electric mixer until light and fluffy. Stir in the coconut, then the flour and milk. Spoon into muffin cups. Bake for 20 mins, or until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack. Increase oven to 425\u00b0F.
Cut a 3/4 inch-deep hole in center of each cupcake. Place cupcakes on a baking pan. Fill centers with lemon curd. Discard tops.
For the meringue, Beat egg whites and sugar in a medium bowl with an electric mixer until thick and glossy. Spoon meringue into a piping bag fitted with a 1/2-inch plain tip. Pipe meringue onto cupcakes. Bake for 5 mins, or until browned lightly.