Lemon Meringue Cupcakes

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Description

An enjoyable twist on the traditional Easter dessert, these lemon meringue cupcakes consist of the moistest cupcakes you will ever have, filled with creamy–yet fairly light–lemon curd and topped with a marshmallow-like meringue.

Ingredients

  • ⅔ cup lemon juice
  • 3 large eggs
  • 5 tablespoons white sugar
  • 1 tablespoon lemon zest
  • 3 ½ tablespoons salted butter, cut into small pieces
  • 1 ¼ cups all-purpose flour
  • ¾ cup white sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • ¼ cup vegetable oil
  • ½ teaspoon vanilla extract
  • 1 large egg
  • ½ cup hot water
  • ½ cup white sugar
  • 3 large egg whites
  • ¾ teaspoon lemon juice

Instructions

  1. Combine lemon juice
  2. eggs
  3. sugar
  4. and lemon zest for lemon curd in a small saucepan over low heat. Cook
  5. whisking constantly
  6. until thick enough to coat the back of a spatula or spoon
  7. about 10 minutes. Remove from the heat and strain through a sieve into a bowl. Stir in butter until melted; set aside.
  8. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  9. Sift flour
  10. sugar
  11. baking powder
  12. and salt for cupcakes into a large bowl. Pour milk
  13. oil
  14. vanilla extract
  15. and egg onto the dry mixture. Mix thoroughly with an electric mixer of by hand. Pour in hot water and mix to combine; batter will be thin. Spoon batter into the prepared muffin liners
  16. filling about 3/4 full.
  17. Bake in the preheated oven until tops spring back when lightly pressed
  18. 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool
  19. about 20 minutes.
  20. Core each cupcake using either a corer or a knife. Spoon in lemon curd.
  21. Pour sugar and egg whites into a large bowl. Place the bowl over a saucepan or pot of simmering water. Whisk constantly until sugar is dissolved and egg whites are warm
  22. to between 120 and 140 degrees F (49 to 60 degrees C) on a thermometer
  23. 4 to 6 minutes. Remove from the heat.
  24. Mix in lemon juice and whip at high speed until stiff peaks form. Pipe meringue onto the cupcakes.
  25. Set an oven rack about 10 inches from the heat source and preheat the oven’s broiler.
  26. Place cupcakes under the preheated broiler until meringue has browned
  27. about 2 minutes.

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hr

Servings: 12

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