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Lemon Meringue Cupcakes
Ingredients
  • 125g butter, at room temperature
  • 155g (¾ cup) caster sugar
  • 2 teaspoons lemon rind, finely grated
  • 2 eggs
  • 150g (1 cup) self-raising flour
  • 150g (1 cup) plain flour
  • 125ml (½ cup) milk
  • subheading: LEMON CURD:
  • 1 egg, lightly whisked
  • 50g butter
  • 2 teaspoons lemon rind, finely grated
  • 60ml (¼ cup) lemon juice
  • 100g (½ cup) caster sugar
  • subheading: MERINGUE:
  • 4 egg whites
  • 215g (1 cup) caster sugar
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