Road Test Tuesday ~ Anathoth Lemon Curd

I’m annoyed. Yep, annoyed, annoyed, annoyed! I’m annhoyed with MYSELF and have no one else to blame, try as I may.

I’m tired of losing things! I can’t tell you the number of times I’ve been ready to make a recipe and can’t find an essential ingredient that *I KNOW* I’ve purchased only to find it a week later in some obscure spot (a symptom of my overcrowded kitchen), or how I constantly lose paper on my desk, but the reason for my annoyance with myself today is that I have lost some valuable photos for this post :( I simply cannot find them no matter how hard I swear at the screen search for them. So later in the post you will have to use your imagination (I’ll prompt you).

In early April I made a lemon meringue cake that was delightful, and then I made it twice again! The cake is light and delicious, the meringue was airy and crisp, the lemon curd…..well it tasted good but it was not easy to get it smooth and thick the first two times I made it. By the third request for the cake I’d had enough of being a slave to the curd.

My darling mother in law is a great cook and is known for her lemon curd and lemon butter, but she couldn’t guarantee it to be gluten free to the same standard so I set out to find an easy and tasty equivalent. I was beyond thrilled to find Anathoth Lemon Curd in the supermarket and that it is gluten free. I brought it home, opened it up, sniffed it well and may or may not have eaten spoonfuls directly from the tub. Either way, I used it for this lemon meringue cupcake recipe that was a hit all around and much easier for the time poor ♥

meringue ingredients

Lemon Meringue Cupcakes ~ (yields 12-14 standard cupcakes)
For the cupcakes:
1/4 cup light margarine
1/2 cup sugar or sugar substitute like Natvia
1 whole egg, plus 2 egg yolks (save whites for meringue)
1 cup gluten free flour
¼ tsp xanthan gum
1 tsp baking powder
1/3 cup light milk
1/2 tsp vanilla extract
1/2 tsp lemon extract

For the Meringue:
4 egg whites at room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar (do not substitute)

Preheat oven to 180° or 160°fan forced and place oven rack in the middle. Line a standard cupcake pan with liners and set aside.

Cream together the margarine and sugar until fluffy. Beat in the egg and egg yolks. Mix together the flour, xanthan and baking powder and then beat into the creamed mixture alternating with the milk. Stir in the vanilla and lemon extracts, mixing in well.

peach 2
Spoon the batter into the cupcake pans and bake for 18-22 minutes or until a skewer inserted in the centre comes out clean. Cool on a wire rack in the pan for five minutes then remove the cupcakes to a cooling rack to finish cooling completely.

This is where you have to use your imagination on filling cupcakes as I can’t find these photos  (or you can use your imagination to dream you are in Hawaii, it’s your choice!)

hawaii

You can use two methods to fill your cupcakes with Anathoth Lemon Curd: (If you don’t want to use your imagination on this, you can refer to my earlier post on twinkies where I also used a pastry tip to fill a cake.) Either place the lemon curd into a pastry bag with a filling tip and gently fill each cupcake but be careful not to overfill or the cake will split,  or you can core each cupcake, remove the cake core and trim, fill the hollow with curd and place the cake “lid” back on top.

 To make the meringue, beat together the egg whites and cream of tartar until the mixture begins to turn foamy, then continue to beat slowly adding the sugar until mixture forms stiff peaks.

meringue whipped

Place the meringue into a piping bag and pipe on top of each cupcake, placing them on a baking tray when complete.

lemon meringue cupcakes 1

Place the cupcakes into a 160° oven for about 10 minutes until meringue has set and is lightly browned. Remove from oven and cool. Serve at room temperature.

 lemon meringue cupcakes 2

Anathoth Lemon Curd verdict –10/10 – Creamy, tart, delicious and smooth. This is SO much easier to use in baking rather than making your own. It’s a welcome pantry staple that may or may not cry out to be eaten directly from the tub with a spoon :)  Anathoth Curds are suitable for those with a gluten intolerance and they have no artificial colours, flavours or preservatives.

lemon meringue cupcakes final

lemon meringue cupcakes cu final

Lemon Meringue Cupcakes
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Recipe type: Cupcake
Author:
Prep time:
Cook time:
Total time:
Serves: 12-14
Ingredients
  • For the cupcakes:
  • ¼ cup light margarine
  • ½ cup sugar or sugar substitute like Natvia
  • 1 whole egg, plus 2 egg yolks (save whites for meringue)
  • 1 cup gluten free flour
  • ¼ tsp xanthan gum
  • 1 tsp baking powder
  • ⅓ cup light milk
  • ½ tsp vanilla extract
  • ½ tsp lemon extract
  • For the Meringue:
  • 4 egg whites at room temperature
  • ¼ teaspoon cream of tartar
  • ¾ cup sugar (do not substitute)
Instructions
  1. Preheat oven to 180° or 160°fan forced and place oven rack in the middle. Line a standard cupcake pan with liners and set aside.
  2. Cream together the margarine and sugar until fluffy. Beat in the egg and egg yolks. Mix together the flour, xanthan and baking powder and then beat into the creamed mixture alternating with the milk. Stir in the vanilla and lemon extracts, mixing in well.
  3. Spoon the batter into the cupcake pans and bake for 18-22 minutes or until a skewer inserted in the centre comes out clean. Cool on a wire rack in the pan for five minutes then remove the cupcakes to a cooling rack to finish cooling completely.
  4. You can use two methods to fill your cupcakes with Anathoth Lemon Curd: Either place the lemon curd into a pastry bag with a filling tip and gently fill each cupcake but be careful not to overfill or the cake will split, or you can core each cupcake, remove the cake core and trim, fill the hollow with curd and place the cake “lid” back on top.
  5. To make the meringue, beat together the egg whites and cream of tartar until the mixture begins to turn foamy, then continue to beat slowly adding the sugar until mixture forms stiff peaks.
  6. Place the meringue into a piping bag and pipe on top of each cupcake, placing them on a baking tray when complete.
  7. Place the cupcakes into a 160° oven for about 10 minutes until meringue has set and is lightly browned. Remove from oven and cool. Serve at room temperature.

 

 

 

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  1. [...] I love Bakeries. My husband adores Bakery items. Today’s Mid-Week Makeover is NOT Mexican a bit of a cop out when it comes to Mid-Week Makeover but, guys, I’m pooped! Dead tired. I used some leftover meringue I had from a weekend birthday cake and is based on the meringue I used for the yummy lemon meringue cupcakes. [...]