Lemon Meringue Cupcakes
INGREDIENTS
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Lemon Filling:
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3 egg yolks (reserve whites for meringue)
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3/4 cup granulated white sugar
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3 tbsp. all-purpose flour
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pinch of salt
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3 tbsp. lemon juice
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2 tbsp. lemon zest, loosely packed
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1/2 cup water
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2 tbsp. unsalted butter, melted
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Cupcakes:
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1/2 cup unsalted butter
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1 cup sugar
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2 eggs
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3 tbsp. lemon juice
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2 tsp. baking powder
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1 tsp. salt
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1-1/2 cups all-purpose flour
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Meringue:
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3 egg whites
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pinch of salt
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1/4 cup sugar
Comments & Reviews
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