Lemon Meringue Cupcake
INGREDIENTS
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Yield: 24 cupcakes
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For the Cupcakes
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3 cups all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon salt
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1 cup (2 sticks) unsalted butter, room temperature
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2 cups sugar
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4 large eggs, room temperature
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Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
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1 teaspoon pure vanilla extract
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1 cup buttermilk
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For the Lemon Curd
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8 large egg yolks
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Finely grated zest of 2 lemons
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1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)
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1 cup sugar
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1/8 teaspoon salt
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1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces
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For the Seven Minute Frosting
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1 1/2 cups plus 2 tablespoons sugar
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2/3 cup water
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2 tablespoons light corn syrup
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6 large egg whites, room temperatur
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