Here’s a delightful recipe for Lemon Meringue Cupcakes:
### Ingredients:
**For the cupcakes:**
– 1 and 1/2 cups all-purpose flour
– 1 and 1/2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup milk
– Zest of 1 lemon
– 2 tablespoons fresh lemon juice
**For the lemon curd:**
– 1/2 cup fresh lemon juice
– Zest of 2 lemons
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1/4 cup unsalted butter, cubed
**For the meringue:**
– 3 large egg whites, at room temperature
– 1/2 cup granulated sugar
– 1/4 teaspoon cream of tartar
### Instructions:
1. **Make the cupcakes:**
– Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
– In a medium bowl, whisk together flour, baking powder, and salt.
– In a separate large bowl, cream together the butter and sugar until light and fluffy.
– Beat in eggs, one at a time, then stir in vanilla extract, lemon zest, and lemon juice.
– Gradually mix in the dry ingredients alternately with the milk. Start and end with the dry ingredients.
– Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
– Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
– Remove from oven and let cool completely on a wire rack.
2. **Make the lemon curd:**
– In a medium saucepan, whisk together lemon juice, lemon zest, sugar, and egg yolks.
– Cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon (about 8-10 minutes).
– Remove from heat and stir in butter until smooth.
– Let cool completely, then refrigerate until ready to use.
3. **Make the meringue:**
– In a heatproof bowl, combine egg whites, sugar, and cream of tartar.
– Place the bowl over a saucepan of simmering water (double boiler method), ensuring the water does not touch the bottom of the bowl.
– Whisk constantly until sugar is dissolved and mixture is warm to the touch (about 3-4 minutes).
– Remove from heat and beat with an electric mixer on high speed until stiff peaks form and the mixture is glossy (about 6-8 minutes).
4. **Assemble the cupcakes:**
– Using a sharp knife, cut out a small cone-shaped piece from the center of each cupcake.
– Fill each cavity with a spoonful of lemon curd.
– Pipe or spread meringue over the filled cupcakes, covering the lemon curd completely and creating swirls with a spoon or piping bag.
– Optionally, use a kitchen torch to lightly toast the meringue for added flavor and appearance.
5. **Serve and enjoy!**
– These cupcakes are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to 2 days.
Enjoy these zesty and fluffy Lemon Meringue Cupcakes!
