lemon meringue cupcakes

Name: Lemon Meringue Cupcakes
Yield: 12
Cuisine: American
Ingredients: - lemon filling; 3 - egg yolks, reserve whites; 3/4 cup(s) sugar; 3 tablespoon(s) flour; 3 tablespoon(s) lemon juice; 2 tablespoon(s) lemon zest, grated; 1/2 cup(s) water; 2 tablespoon(s) unsalted butter, melted; ## CUPCAKES; 1/2 cup(s) unsalted butter; 1 cup(s) sugar; 2 - eggs; 3 tablespoon(s) lemon juice; 2 teaspoon(s) baking powder; 1 teaspoon(s) salt; 1 1/2 cup(s) flour; ## MERINGUE; 3 - egg whites; 1 pinch(es) salt; 1/4 cup(s) sugar

29 Pinches

Marianne Sanders

Fairfax, VA

Updated on Mar 18, 2014

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method Bake

yield 12 serving(s)

Ingredients

- lemon filling
3 - egg yolks, reserve whites
3/4 cup sugar
3 tablespoons flour
3 tablespoons lemon juice
2 tablespoons lemon zest, grated
1/2 cup water
2 tablespoons unsalted butter, melted
CUPCAKES
1/2 cup unsalted butter
1 cup sugar
2 - eggs
3 tablespoons lemon juice
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups flour
MERINGUE
3 - egg whites
1 pinch salt
1/4 cup sugar

How To Make lemon meringue cupcakes

Step 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

Step 2

Preheat oven to 375 degrees
Step 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
Step 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)
Step 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
Step 6

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
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