Lemon Meringue Cupcakes | Walton Cake Boutique

Ingredients

• -120 grams salted butter (room temperature)
• -220 grams (1 metric cup) of caster sugar
• -2 teaspoons lemon rind
• -1 tablespoon (20 ml) freshly squeezed lemon juice
• -2 large eggs lightly whisked (room temperature)
• -150 grams (1 metric cup) self-raising flour
• -100 grams (3/4 metric cup) cornflour
• -175 ml milk (3/4 metric cup) (room temperature)
• -110 grams (1 metric cup) of caster sugar
• -40 grains (1/4 metric cup) cornflour
• -125 ml (1/2 metric cup) of tap water
• -65 ml (1/4 metric cup) freshly squeezed lemon juice
• -1 teaspoon lemon rind
• -30 grams unsalted butter at room temperature
• -1 egg yolk lightly whisked at room temperature
• -110 grams of egg whites (or the egg whites from 3 eggs) at room temperature
• -1/2 teaspoon of cream of tartar or 1 teaspoon of fresh lemon juice
• -220 grams (1 metric cup) caster sugar
• -125 ml (1/2 metric cup) Water