1 packet of Gluten Free Vanilla Cupcake mix
I used Basco Brand.
1/2 C lemon juice
100g cold unsalted butter, chopped
1/2 C caster sugar
1 egg lightly beaten
3 egg yolks
3 egg whites
1/2 C castor sugar
Make cupcakes as per recipe on boxx
Divide into 12 cupcake papercases, and bake for about 20 mins or until golden in colour and cooked through.
Meanwhile make the lemon curd. Place lemon juice and butter in a small saucepan. Cook over medium heat for about 2 mins until the butter has just melted and remove from heat. Using a balloon whisk, whisk in sugar, egg and egg yolk. Return to the pan on medium heat and whisk continuously for 5 mins or until the mixture is thick and glossy (don't boil or it may curdle). Transfer to a shallow tray to cool.
To make the meringue, use an electric mixer and whisk egg whites to stiff peaks, then gradually add sugar, whisking until thick and glossy. Transfer meringue to a piping bag with a 1cm nozzle.
Now assemble the cupcakes. Cut approx a 4cm hole in the middle of each cupcake, about 1.5cm deep. Fill each hole with the lemon curd, then pipe the meringue in a swirl pattern about 3cm high over the filling, leaving a 5mm border around each cupcake. Place cupcakes on oven trays. Preheat the grill to high and position the shelf to allow approx 5cm space between the top of the meringues and element. Cook the cupcakes one tray at a time until the tops of the meringues are golden and slightly crisp - approx 40 seconds..... the cook quick watch out.
Cool for 5 mins before serving.
TIP Be very careful when making they lemon curd that the butter is not too hot, or the egg will cook when you add it to the mixture. If a small amount of this does occur, remove from heat, strain through a sieve and return to heat. If alot of egg cooks (you will see lots and lots of cooked egg white floating about), then you will need to start over.
CELIAC-ometre My sister inlaw Cathy ate 2 of these, and rated them 9/10!
Source: Adapted from - Isabella - The Winner of Junior Masterchef Australia