Lemon Meringue Cupcakes
For the Cupcakes
/ 6 dl flour
2 sticks / 230 g unsalted butter, slightly softened
6 dl sugar
I left this out and used 2 tsp lemon zest instead
6 dl fresh lemon juice
2 dl whole milk
extra-large egg yolks
egg whites removed
3 to 4 lemons
cream of tarter
For the lemon curd
In a pot over medium heat, add the lemon zest, juice, sugar and salt.
Cook until the sugar has dissolved, about 5 minutes.
In a bowl, beat the eggs and egg yolks until pale in color, about 1 minute.
Add a little of the lemon mixture to the eggs while whisking.
Add in all of the juice and continue to whisk until smooth.
Place the mixture back in the saucepan and cook over medium heat for 5-8 minutes, or until the mixture coats the back of a spoon and is thickened.
Remove from heat and press through a mesh strainer over a clean bowl to remove any tiny pieces of cooked egg.
Quickly stir in the butter.
Fill a container or bowl with the curd and press plastic wrap over the top.
Refrigerate until cool.
Store in an airtight container with plastic wrap for up to 2 weeks.
For the Cake
Heat the oven to 350.
In a large bowl,using a whisk, mix flour, baking powder, baking soda, and salt together.
In a standing mixer, beat together the butter and sugar.
Add the milk and vanilla until combined.
Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
Using a handheld mixer and a clean bowl, beat the egg whites until until thick and foamy, about 3 minutes.
Fold into cupcake batter.
Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Allow cupcakes to cool completely.
Using a paring knife, gently cut a hole out of the top of the cupcake and down through the center being careful to not go to the bottom of the cake.
Gently fill the cupcake with a scoop of curd and spread a little more all over the top of the cupcake.
Pipe on the meringue and using a kitchen torch, heat the meringue until golden.
Beat egg whites with salt and cream of tarter on high until soft peaks form.
add sugar gradually while beating.
beat until stiff peaks form.
Fill a piping bag and pipe the meringue on top of the cupcakes.
Lemon Meringue Cupcakes
Amount Per Serving (1 g)
Calories from Fat 90
% Daily Value*
Saturated Fat 6g
* Percent Daily Values are based on a 2000 calorie diet.
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