Unfortunately I’ve been rather neglectful of this blog in the last few months. A lot has changed in my life since then. My wonderful boyfriend has returned from overseas with the army, we travelled across Australia together, we’ve moved in together and we’ve moved house. Life is definitely beautiful! So much so that we hate to spend time apart (even for me to update this blog). Sometimes I have to pinch myself to realise that this isn’t all a dream to have such a wonderful, thoughtful, caring man in my life, but dreams do come true. Anyway, enough rambling, on with this post.
The other night my boyfriend and I had some lemon meringue pies, which were delicious and inspired me to make these muffins. After visiting the Jan Power’s Growers Markets yesterday we came back with a large quantity of limes (which I adore and not just because they can be used to make delicious mojito’s) which I decided to use in this recipe. I have to say the result is to die for. It’s basically a lime meringue pie in cake form. I hope you enjoy.
4 oz unsalted butter, room temperature
1 cup caster sugar
3 large eggs
1½ cups plain flour
1 teaspoon baking powder
½ cup buttermilk
1/4 cup fresh lime juice
zest of one lime
1. Preheat oven to 180 Celsius.
2. Cream butter and sugar.
3. Add eggs, one at a time, beat well after each one.
4. Add flour, buttermilk, baking powder, lime juice and lime zest and mix until well combined.
5. Prepare a 12 cup muffin pan with paper liners. Spoon the mixture into each.
6. Bake for 20 minutes or until a cake skewer comes out cleanly.
zest of 2 limes
1/2 cup lime juice
1/2 cup sugar
1. Combine the sugar, lime zest, and juice in a saucepan, and bring to a simmer.
2. Crack the eggs into a bowl and beat until light.
3. Add some of the juice to the eggs and beat in well.
4. Pour the egg mixture into the saucepan and cook until mixture thickens, stirring constantly.
5. Set aside to cool.
2 egg whites
1 cup sugar
1 tsp lime juice
1. Add the egg whites and sugar to a bowl and mix on a high speed until soft peaks begin to form.
2. Add lime juice and beat for a minute to combine.
1. With a sharp knife cut a hole in the centre of the muffins, without cutting all the way through.
2. Fill with curd and replace the cut out.
3. Spread the meringue mixture on the top with a knife. I suggest making little peaks in the mixture with the knife as these peaks will go a little crunchy when you put them under the grill.
4. Turn on the grill in your oven and place the muffin tray under the grill to brown the meringue topping.