Prepare the meringues, line a baking tray with non-stick baking paper. Whisk the egg whites until foamy. Continue to whisk, adding the caster sugar 1 spoonful at a time until it has all been added. Whisk until the meringue stands in medium to firm peaks.
Pipe the meringue into swirls, approx. 4-5cm in diameter at the base, on the prepared tray. Bake in the oven for 1 hour 30 minutes at 110C (fan)/130C/Gas Mark ½.
Set aside to cool.
To make the cupcakes cream together the Stork with Butter and sugar until light and fluffy and then beat in the lemon zest. Add the eggs one at time beating the mixture well after each. Fold through the flour and lemon juice until even.
Divide the mixture between 12 cupcake cases and bake in the oven at 160C (fan)/180C/Gas Mark 4 for 25 minutes until golden and springy to the touch. Transfer the cupcakes to a wire rack and allow to cool fully.
In a bowl, stir together the lemon curd and limoncello. Top each cupcake with the limoncello curd and place a meringue swirl on top.
Add a little lemon zest and a light dust of icing sugar to the top of each. Serve.
- Temperature: 180C /160C Fan/ Gas mark 4 oC
- Baking time:
- Serves: 12