LEMON MERINGUE MUFFINS
Hi and welcome to our website!
If you are looking for a delicious recipe for a dessert thats is so tasty and easy to make, you are in the right place.
Our recipe is all homemade and from ingredients you have already in your house. So make yourself a cup of tea and sit back and enjoy our short video tutorial posted below!
If you are looking for a tasty dessert that is good for any occasion and so easy to make. Look no more just follow the pictures to our recipe and our short video tutorial to make yours today.
Crack two eggs in a separate bowl and mix together and add to evaporated milk or milk of choice....just fold or mix those ingredients in with butter and sugar a little before sifting dry ingredients.
Scoop muffin batter into liners ¾ of the way.
I hope you are still very interested in making our muffins today. These are so tasty and a fun baking recipe with your kids or grandkids. Please continue on to our recipe and video tutorial before you go! Plus check out this link to our cookbooks and more info about making these muffins.
https://www.bonitaskitchen.com/cookbook
Ingredients
- LEMON FILLING
- Cornstarch - 3 tbsp
- Flour - 3 tbsp
- Granulated sugar - ½ cup
- Boiling water - 1 cup
- Egg yolks - 3 each
- Lemon juice - 4 tbsp
- Lemon zest - from 1 or 2 lemons
- Butter or margarine - 2 tsp
- Ingredients for Meringue
- Egg whites - from 3 eggs
- Cold water - ½ tsp
- Sugar - ½ cup
- Cream of tartar - ½ tsp
- Ingredients for Muffins
- All- purpose flour - 2 cups
- Sugar - ½ cup
- Vanilla - 1 tsp
- Eggs - 2 large
- Evaporated milk - 1 cup, or milk of choice
- Butter or margarine - 1 cup
- Sea salt - ½ tsp
- Baking powder - 2 tsp
Instructions
Lemon Filling:
In a large saucepan add, corn starch, flour and sugar, then on a medium heat slowly add boiling water stirring constantly.
Cook for 2 minutes then add lemon juice, lemon rind and butter, continue stirring.
Then slowly add 1/3 cup hot lemon liquid to your egg yolks then mix well, pour into the saucepan and continue stirring.
After removing from heat and sitting on the side, cover with a towel, until ready to cut out the middle.
Meringue:
In a small glass bowl with a high speed mixer pour room temperature egg whites in the bowl and start mixing.
When soft peaks start to form add 1/2 tsp cold water, then slowly add sugar and cream of tartar, then continue mixing until all sugar is used and stiff peaks are formed.
Muffins:
Preheat oven to 400°f; bake time 25 minutes; prep time; 15 minutes; make 12 cupcakes, depending on the size.
In a large bowl mix together butter, sugar, vanilla extract until fluffy, continue mixing together until batter is fluffy.
Add two eggs to a small bowl then add to one cup evaporated milk, mix together.
Sift together flour, sea salt, and baking powder and fold into a wet mixture until fluffy.
Pre-grease your muffin pans or put liners in them, scoop ¾ amounts of batter in each one until batter is all used.
Place in a 400°F oven, bake for 20 to 25 minutes or until golden brown, depending on your oven.. After baking, place on a rack to cool, cover with cloth for 5 minutes, then scoop out the middle of the muffin about an inch down, see video for more details.
Method for Lemon Meringue Muffins:
After muffins are ready and a little hole in the middle, add lemon filling to each one, then top with a big scoop of meringue and put back into the oven for 5 to 10 minutes to brown and cook meringue.
Remove from the oven when ready and keep in the muffin pan and place on the cooling rack.
Serve hot or cold and store in the fridge in a plastic container until all eaten….
BAKING TIPS:
- When making lemon filling have HOT water to add to saucepan while stirring.
- When making meringue using room temperature egg whites will fluff whites faster.
Allergens
What I love the best about these tasty little muffins is, you can serve them separate and also with a spoon to eat from the liner and not in your hand. Please check out more pictures of the method and so much more.
Now the fun part!
Add equal amounts of meringue to each muffin top and put back into the oven for 5 to 10 minutes or until golden brown. If you turned your oven off, pre-heat again to 350ºF or 400ºF to bake the meringue.
These look so good and they tasty even better!
We hope you enjoyed our video and recipe for these tasty little LEMON MERINGUE MUFFINS……If so thank you on behalf of myself Bonita, RMHussey Productions and Team and from our kitchen to yours.
Great idea, Bonita. I wonder if I made a cake and cut it in half, with the filling between and the meringue on top of the second half, if it would be too slippery to serve slices?