200g caster sugar
100g softened lactose free butter
2 egg, plus 2 egg whites
zest 2 lemons, plus 2-3 tbsp lemon juice
100g gluten free self-raising flour
4 tbsp low FODMAP lemon curd
Heat oven to 180C/160C fan/gas 4. Beat half the sugar and all the lactose free butter until pale, then add whole eggs, one by one, beating in well each time.
Stir in the zest and a squeeze of lemon juice, then fold in gluten free flour.
Check the batter’s consistency; it should softly drop off the end of a spoon. Add more lemon juice if it’s a bit stiff.
Line a 12-hole bun tin with cake cases and put 1 large tbsp mix in each.
Smooth then make a little dip in the centre. Spoon 1 tsp lemon curd into each dip and cover with 1 tbsp cake mix. Bake for 10 mins.
Meanwhile, place the egg whites into a clean bowl, whisk until stiff peaks form, then whisk in the rest of the sugar a tbsp at a time.
Keep whisking until the mixture looks glossy and has thickened a little, like shaving foam.
Spoon the mixture into a freezer bag and snip off the end to leave a hole with a 1.5cm diameter.
Take the cakes out of the oven – tops should be very pale and just firm – then pipe meringue all over the cakes.
Return to the oven for 10-15 mins until the cakes are cooked through and meringue lightly browned. Can be made 1 day ahead.
Recipe adapted from: Good Food