Blueberry Meringue Muffins with Lemon Curd Filling

How to make a blueberry muffin even better? This recipe does so by adding a lemon curd filling topped by meringue. This recipe is adapted from Australian Good Taste magazine.

Makes 6
6 blueberry muffins (homemade or store bought)
90g (1/4 cup) lemon curd
2 egg whites, at room temperature
100g (1/2 cup) caster sugar

Preheat oven to 200c. Use a sharp knife to cut a round 3cm deep piece from the top of each muffin leaving a 1cm border. Remove the piece of muffin and discard. Spoon 2 teaspoons of lemon curd into the center of each muffin. Place muffins on a baking tray.

Use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks
form. Gradually add the sugar, 1 tablespoonful at a time, whisking constantly until the mixture is thick and glossy. Roughly spread the meringue over the top of the muffins. Bake in the oven 5-8 minutes or until the meringue is light golden.

The Culinary Chase’s Note: What a great idea! Not your average cupcake when you bit into one of these beauties! Try using a lemon poppyseed cupcake or your favorite cupcake. Enjoy!