Firstly I would like to say how overwhelmed I am to hear that there are so many of you who look forward to the recipes! I¬†bumped into Aunty Amy the other day and she said she cant wait for my next recipe. I was also informed that some of the VOC staff prints out my recipes So thank you for the support and kind words.
I know this recipe sounds complicated but it’s actually not. I asked a family member (Adila Roberts) to try it and let me know if she found it easy to make..and SHE DID
So here goes:
Lemon Meringue filling:
1/2 tin condensed milk
1/3 cup lemon juice and 2 egg yellows (keep the whites)
Mix this VERY well together with a spoon
Cream 125g butter/margarine and 1 cup castor sugar. Add 2 eggs then mix, add 2 cups S/R flour,
rind of 1 lemon, 1 tsp lemon essence and 1/2 cup milk. The batter should be nice and creamy.
Beat 4 egg whites until peaks form, gradually add 1/3 cup castor sugar. Beat until stiff peaks form. Add a drop of white vinegar for shine and 1tspn vanilla essence for taste.
Your cookie cups should be in muffin pans.
First spoon 1/2 TABLESPOON of cupcake mixture into the cookie cup, then 1TEASPOON lemon filling followed by another 1/2 tablespoon on cupcake mixture. Bake for 10 min at 180, remove from oven then add a heaped tablespoon of meringue and bake for a further 3 or so minutes until the meringue is golden brown.
Once all the cupcakes are done and cooled, dust with some icing sugar (through a sieve or “siffie” lol) and serve!
P.S: I would LOVE some feedback on the recipe please guys and gals