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For the cupcakes

    • 100g low-fat unfold
    • Zest 2 lemons
    • 100g Natvia granulated sweetener
    • 2 eggs
    • 225g plain flour
    • 2tsp baking powder
    • 4tbsp skimmed milk

For the meringue

  • 75g lemon curd
  • 2 medium egg whites
  • 70g caster sugar


  1. Warmth the oven to 180°C/fan 160°C/gasoline four. Line a 12-hole muffin tin with paper circumstances. With an electrical hand whisk, beat all of the cupcake substances collectively for two–three min. Divide the combination equally among the many muffin circumstances and bake for 15–18 min. Take away the cupcakes from the oven (go away the oven on) and allow them to cool within the tin for five min.
  2. With a pointy knife, make a small hole within the prime of every cupcake giant sufficient to carry about 1tsp lemon curd, then spoon it into every hole.
  3. Improve the oven temperature to 220°C/fan 200°C/gasoline 7. With a handheld electrical mixer, beat the egg whites till delicate peaks type. Step by step add the caster sugar, beating till it dissolves.
  4. Match a medium piping bag with a big piping nozzle and fill it with the egg-white combination (or use a meals bag with a nook snipped off). Pipe the meringue on to the tops of the cupcakes in a round movement. Put again within the oven for two–three min till the meringue is mild golden, then take away and permit to chill barely earlier than serving.