Flourless lemon meringue cakes recipe

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole muffin tin with paper cases and set aside. In a large bowl, beat 4 egg yolks, 50g sugar and 75g lemon curd together with a wooden spoon until smooth. Add the ground almonds and baking powder and beat again until combined into a thick paste.
2. Beat 4 egg whites in a clean, non-plastic bowl with an electric whisk, starting slowly and gradually increasing the speed every 20 secs. After 1 min bubbles will start to form. Add a pinch of salt and 1 tsp vinegar, then whisk for 1 min. As the eggs increase in volume, gradually add 50g sugar, 1 tbsp at a time, still whisking until soft peaks form.
3. Stir one-third of the egg white mixture into the almond mixture with a large metal spoon to loosen, then gently fold in the rest, a little at a time. Divide between the muffin cases and bake for 20 mins until puffed and golden. Remove from the oven and set aside to cool slightly. Reduce the oven to gas ¼ 110°C, fan 90°C.
4. For the meringue, whisk 2 egg whites in a clean, non-plastic bowl, starting slowly and increasing speed as before. When bubbles start to form, add a pinch of salt and 1 tsp vinegar. When the whites have increased in volume and formed soft peaks, add the sugar, 1 tbsp at a time, whisking well after each addition. Whisk for 2-3 mins to form stiff, glossy peaks. Spoon into a piping bag fitted with a star nozzle.
5. Using a small, serrated knife, cut a cone-shaped piece of sponge out of the top of each cupcake, about 3cm wide and 3cm deep. Add 2 tsp lemon curd to each hole, then pipe high swirls of meringue over the top. Bake for 30 mins until the meringue is set but not coloured.
6. Leave to cool in the tin for 10 mins before carefully transferring to a wire rack to cool completely. Drizzle with extra lemon curd, if you like.

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