Make the weekend even sweeter with some home-made treats for you and the fam to indulge in. Our lemon meringue cupcakes should do the trick! If you don’t like raw meringue, simply pop these under your grill for a few minutes – just be sure to watch them closely.

MAKES 12 // COOKING TIME 1 hour

INGREDIENTS
For the cupcakes
125 g butter
Zest of 2 lemons
2 cups flour
¼ tsp salt
1 tbsp baking powder
4 large eggs
1½ cups caster sugar
100 ml lemon curd
For the meringue icing
650 ml sugar
6 egg whites
Pinch of cream of tartar

METHOD
For the cupcakes
1. Preheat oven to 180°C and line a 12-hole muffin tin with cupcake cases.
2. Heat the butter, lemon zest and 190 ml water in a pot. Boil for 5 minutes, then remove from the heat and set aside.
3. Sieve together the flour, salt and baking powder.
4. Beat the eggs and caster sugar until fluffy, then fold in the flour mixture. Add the butter mixture and mix well.
5. Pour the batter into the muffin tin and bake for 15–20 minutes.
6. Allow to cool slightly, then use a spoon to scoop a small well in each cupcake. Fill each well with 1 tsp lemon curd.
For the meringue icing
1. In a pot over a low heat, mix the sugar with 1 cup water until dissolved, then bring to the boil. Simmer until it reaches 113°C (test with a sugar thermometer), then take it off the heat.
2. In a clean bowl, beat the egg whites and cream of tartar until stiff and glossy. Slowly pour the sugar syrup over the egg whites, still beating. Continue beating for 5 minutes, until well mixed.
3. Spoon the meringue into a piping bag and swirl on to the cupcakes, starting from the outside and working your way to the centre.