I got the recipe from an old Donna Hay magazine whilst searching for a Chocolate Cheesecake recipe (which I still haven't found...). You will need:
125gm butter, softened
2/3 cup caster sugar
2 tspns finely grated lemon rind
3 eggs
1 and 1/2 cups plain flour
1 and 1/2 tspns baking powder
1/4 cup of milk
For the lemon curd you will need:
45gm butter
1/2 cup caster sugar
1/4 cup lemon juice
1 egg
Now the recipe is actually for "lemon meringue cupcakes", so if you want to do that step you will also need:
2 egg whites
1/3 cup caster sugar
Preheat the oven to 180c.
I made the lemon curd first because it needs to cool. Melt the butter over low heat. Add the sugar, lemon juice, and egg, and stir until smooth. Continue cooking over low heat, stirring constantly for about 5-7 mins or until thickened. Refrigerate.
Beat the butter, sugar, lemon rind, eggs, flour, baking powder and milk with an electric mixer until smooth.
Spoon into muffin pan lined with patty cases, and bake for 20 mins (test with a skewer). Cool.
To make the meringe, beat the egg whites until frothy. Gradually add the sugar and continue beating until the meringue is thick and glossy.
Cut 2cm diameter holes in the centre of the cooled cakes and fill with the lemon curd.
Pipe a swirl of meringue over the lemon curd and place the cakes under a preheated hot grill for 1 minute or until golden. Makes 12.
I actually topped the cupcakes with a lemon cream cheese topping. I just mixed some cream cheese, icing sugar and 2 tspns lemon juice together til smooth.
Enjoy!
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