Lemon Muffin with Meringue

Preheat the oven to 150°C fan (conventional: 175°C). Place paper liners into the wells of a muffin tin.

Separate 3 eggs. Set the egg whites aside for the meringue.

Cream together the soft butter, 125 g sugar, vanilla sugar, finely grated lemon zest and a pinch of salt.

Stir in the 3 egg yolks and the whole egg one at a time.

Mix the flour and baking powder. Stir into the batter alternately with 3 tbsp lemon juice until just a smooth batter forms.

Fill the batter into the liners and bake the muffins for about 20 minutes.

Meanwhile, beat 3 egg whites with 1 tbsp lemon juice and a pinch of salt until stiff. While continuing to beat, slowly sprinkle in 125 g sugar and continue beating until the sugar has dissolved.

Remove the muffins from the oven and spread the meringue over them.

Bake for another approx. 10 minutes at the same temperature, until the meringue is set and lightly browned. Then let cool.