Lemon Meringue Cupcakes

 

INGREDIENTS :

Lemon Filling:

• 3 egg yolks (reserve whites for meringue)
• 3/4 cup granulated white sugar
• 3 tbsp. all-purpose flour
• pinch of salt
• 3 tbsp. lemon juice
• 2 tbsp. lemon zest, loosely packed
• 1/2 cup water
• 2 tbsp. unsalted butter, melted

Cupcakes:

• 1/2 cup unsalted butter
• 1 cup sugar
• 2 eggs
• 3 tbsp. lemon juice
• 2 tsp. baking powder
• 1 tsp. salt
• 1-1/2 cups all-purpose flour

Meringue:

• 3 egg whites
• pinch of salt
• 1/4 cup sugar

Preparation:

1) Make lemon filling: In small saucepan over low heat, whisk egg yolks, sugar, flour, and salt; whisk in lemon juice, lemon zest, water, and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thick, about 7 minutes; remove from heat and set aside

2) Preheat oven to 375 degrees

3) Make cupcakes: In medium bowl, beat butter and sugar until light and fluffy; beat in eggs, lemon juice, baking powder, and salt; beat in flour until just combined

4) Divide cupcake batter between 12 cupcake liners in a muffin pan; bake 15-16 minutes until center of cupcakes firms up; remove cupcakes from oven and cool 5-8 minutes (do not turn off oven)

5) Meanwhile, make meringue: beat egg whites with salt until mixture begins to stiffen; add sugar and beat until meringue is stiff and forms pretty peaks (don’t overdo it)

6) With a sharp knife, remove center of each cupcake (about 1″ in diameter), leaving a layer of cupcake beneath cut out; discard cupcake core (or treat the weary baker to a tart little snack); fill cupcake centers with lemon filling

7) Divide dollops of meringue between cupcakes, spreading out to edges and gently tapping with back of spoon to form peaks; return cupcakes to oven and bake an additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes; refrigerate an hour or more before serving – Makes: 12 absolutely delicious cupcakes