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Export 9 ingredients for grocery delivery
Step 1
Preheat oven to 160C and line a 6 hole muffin tray with cafe style muffin wraps. Alternatively, use 6 x 1 cup ramekins, greased well.
Step 2
Cream sugar and eggs. Whisk in cream until sugar is dissolved and mixture is thick and smooth.
Step 3
Stir in sifted flour and baking powder.
Step 4
Evenly distribute mixture into tray and bake for 25-30 minutes.
Step 5
Remove from tray and allow to cool.
Step 6
Lemon syrup filling: Heat the lemon juice and butter in a pan until bubbling.
Step 7
Add the sugar and eggs, whisking vigorously to prevent eggs cooking quickly and becoming lumpy. Continue to whisk until mixture thickens slightly.
Step 8
Remove from heat when texture is glossy and slightly thickened.
Step 9
Cut a hole in the centre of each cake and scoop out some of the cake mixture, retaining a portion for the lid. Pour in the lemon mixture and replace the lid.
Step 10
Meringue: Use a dry mixing bowl and electric beaters to beat the egg whites until soft peaks form. Add the sugar a little at a time, waiting for the sugar to dissolve before adding more.
Step 11
Continue to beat until the mixture is glossy and holds a firm peak.
Step 12
Using a piping bag or a tablespoon, put the meringue onto the top of each cake.
Step 13
Brown with a kitchen blow torch or alternatively, place under the grill for a minute or two until golden.
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