Ingredients
– Cupcakes:
- – 1 1/2 cups flour
- – 1 1/2 cups sugar
- – 1 tsp baking powder
- – 1 teaspoon kosher salt (use half if it’s Morton’s)
- – 1/2 teaspoon cream of tartar
- – 1/2 cup vegetable oil
- – 1/4 cup water
- – 6 eggs (separated)
- – 1/2 teaspoon almond extract
- – 1 tablespoon vanilla extract
– Lemon curd:
- – 1/2 cup + 2 tablespoons lemon juice (preferably Meyer)
- – 3 large eggs
- – 1 large egg yolk
- – 3/4 cups sugar
- – Pinch of salt
- – 1 cup unsalted butter
– Meringue Frosting:
- – 4 egg whites
- – 1 cup sugar
- – 1/4 teaspoon cream of tartar
- – 1 teaspoon vanilla or 1 tablespoon vanilla bean paste
Instructions
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.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Category: Dessert