Lemons and limes are very different from each other – while lemons are bigger, yellow and have a thick rind/skin, limes are smaller often green (it gets yellow once it ripens), more tart and has a thinner skin. Of late, I’ve fallen head over heels in love with limes. Proof is in the pudding as they say. I’ve used it in Honey and Lime Roast Chicken and in the Lime and Yoghurt Cake.
So, as the obsession continued, I decided I needed to use the blowtorch that my husband surprised me with last month. While I don’t have ramekins to make a creme brulee, I could use it for meringues, and that’s how the idea of making something with meringue came about. After some research, I found a recipe for lemon meringue cupcakes online and decided to try it out, but using lime instead of lemons. The result was amazing, this was the first time I made lime curd and torched some meringue. Everyone simply loved how the curd burst into a zillion flavours in their mouth and the meringue was soft and supple.
Lime Meringue Cupcakes with Lime Curd
Zingy, zesty and delicious
To make the cupcakes, preheat the oven at 180 C.
In a large bowl, pour in the cream (at room temperature), sugar and eggs.
Whisk until smooth, add the lime zest and then, little by little, sift in the flour, all the while whisking, till the mixture is just incorporated.
Pour the mixture into your muffin tin and bake for around 20-25 minutes at 180 C till a toothpick comes out clean. (This cupcake is very mild in taste and is a bit dense, but goes perfectly with the tartness of the curd and lightness of the meringue.)
To make the lemon curd, place a dish over rapidly boiling water (the water must not touch the bottom of the dish) and put in the butter and lime juice till the butter melts.
Then, add the sugar and whisk vigorously till it melts.
Now, add the egg and egg yolks and continuously whisk, till the mixture becomes viscous and glossy. Keep aside to cool.
Once the cupcakes are ready, take them out and let them cool for 10 minutes.
Then, scoop out some of the cupcake in the middle and fill each cupcake with the cooled down lime curd smoothing it over the top. Don't forget to eat the scooped out crumbs.
When you are ready to serve the cupcakes, prepare the meringue.
Always remember, while making meringue, the bowl and whisks used must be dry.
Whisk together the egg whites in a deep bowl till they triple in size and form soft peaks.
Now add the sugar, a tablespoon at a time and whisk well, continue to add and whisk till firm peaks are formed.
Put this mixture into a piping bag and pipe over the cupcakes covering the curd.
Take a blow torch and torch the meringue till it is a toasty golden-brown.
Alternatively, in case you do not have a blow torch, preheat the oven to 180 C before making the meringue.
Once you've piped it over the cupcake, pop the cupcakes into the hot oven for 60-90 seconds till the top of the meringue is golden-brown.
Note: For more zing, you can add lime zest into the meringue as well.