These lemon meringue cupcakes are like little bites of sunshine! Picture this: a fluffy vanilla cupcake, filled with a burst of tangy lemon curd, and crowned with a cloud of toasted meringue. They’re like having a lemon meringue pie, but in cupcake form! Trust me, these treats are not only delicious but also a feast for the eyes, making them a definite favorite.
Ingredients
Method
Lemon Curd:
- – In a saucepan, bring water to a simmer.
- – In a bowl, whisk together lemon juice, eggs, yolk, sugar, and salt.
- – Place the bowl over the saucepan and whisk continually until thickened.
- – Remove from heat, cool to 140°F, then whisk in butter until smooth.
- – Cover with plastic wrap and chill in the fridge.
Cupcakes:
- – Preheat oven to 350°F and line cupcake pans with liners.
- – Sift flour, 3/4 cup sugar, and salt.
- – Whip yolks and 1/4 cup sugar until pale. Mix in water, oil, and extracts.
- – In another bowl, beat egg whites until frothy. Add cream of tartar and remaining sugar, beat until stiff peaks form.
- – Fold yolk mixture into whites, then fold in dry ingredients.
- – Bake for 20 minutes, then cool.
Meringue Frosting:
- – Create a double boiler and heat egg whites, sugar, and cream of tartar until sugar dissolves.
- – Whip until stiff peaks form, then add vanilla. Transfer to a piping bag.
Assembly:
- – Fill cupcakes with lemon curd.
- – Pipe meringue on top.
- – Torch or broil for a golden finish.