Lemon Meringue Cupcakes

Lemon Meringue Cupcakes

I saw these on a website and had to give them a try. They were absolutely phenomenal. It was the first time I've made meringue and the first time I've used a blow torch on food. Here's the recipe.

Lemon cupcakes

2 1/2 c flour

2 c sugar

3 tsp baking powder

1/2 tsp salt

1 tsp salt

1 c milk

1/2 c vegetable oil

1 tsp vanilla extract

3 tsp fresh lemon zest

2 eggs

1 c water

Lemon curd

1/4 c lemon juice

1 1/2 TBSP lemon zest

1 c sugar

12 lg egg yolks

Meringue Frosting

9 oz sugar

6 oz egg whites

1/4 tsp salt

1/4 tsp cream of tarter

1. Preheat oven to 350 degrees. Prepare cupcake pan with liners.

2. Add flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.

3.  Add the milk, vegetable oil, vanilla extract, lemon zest and egg to a medium sized bowl and combine.

4. Add wet ingredients to the dry and beat until well combined.

5. Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.

6. Fill the cupcake liners about half way and bake for 15 - 17 minutes, or until a toothpick comes out clean.

7. Remove the cupcakes from the oven and coll for 2 minutes, then remove to a cooling rack.

Make the lemon curd.

1.Combine all the ingredients in a double boiler. Heat while whisking constantly until mixture thickens and reaches 160 degrees. (I kept the heat on low/med and it took ~ 8 minutes.

2. Pour the lemon curd into a small bowl and cover with clear wrap pressed against the top of the curd to prevent a film from forming. Refrigerate until completely cool and firm, 3-4 hours.

Meringue

When you're ready to assemble the cupcakes, core the cupcakes with a knife before making the meringue.

    I used a 3/2 ration of sugar to egg whites. Some folks toast the sugar, but I didn't and they came out fine.

1. Combine ingredients in top of double boiler. whisk constantly and heat to 175 degrees.

2. Transfer to metal bowl and beat at high speed until stiff peaks form.

Assemble.

Pipe lemon curd into cupcakes then pipe meringue on top. I used tip #199.

Set in refrigerator for 30 minutes then use kitchen torch to brown meringue.