Lemon Meringue Cupcakes Recipe

Introduction:
These cupcakes are a delightful adaptation of one of my signature desserts, the Mile High Lemon Meringue Pie. With tart lemon curd and lightly browned peaks of meringue, these cupcakes will make everyone feel like they just ate a piece of lemon meringue pie, but in cupcake form. Let's get started!

Ingredients:
Cupcakes:
3 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup (2 sticks) room temperature butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
Zest of 3 lemons
2 tablespoons lemon juice
1 cup buttermilk (or 1 cup whole milk with 1 tablespoon vinegar, let stand for 5 minutes)
Lemon Curd:
8 egg yolks
2 whole eggs
1 cup granulated sugar
2/3 cup plus 2 tablespoons lemon juice
2 tablespoons butter
Meringue:
2/3 cup water
1 1/2 cups granulated sugar
2 tablespoons corn syrup
6 egg whites (from the lemon curd preparation)
2 tablespoons granulated sugar

Instructions:
Cupcakes:
Preheat and Prep:
Preheat your oven to 325°F (160°C).
Line 24 cupcake tins with liners.

Dry Ingredients:
In a bowl, whisk together 3 cups flour, 1/2 teaspoon salt, and 1 tablespoon baking powder.

Cream Butter and Sugar:
In a large bowl, cream together 1 cup of butter and 2 cups of sugar until light and fluffy.

Add Eggs and Flavorings:
Add 4 eggs, one at a time, beating well after each addition.
Mix in 1 teaspoon vanilla extract, the zest of 3 lemons, and 2 tablespoons lemon juice.

Combine Ingredients:
Alternately add the dry ingredients and 1 cup of buttermilk to the butter mixture, beginning and ending with the dry ingredients.

Bake:
Use an ice cream scoop to fill the cupcake liners 2/3 full.
Bake for about 25 minutes, rotating the tins halfway through, until a toothpick inserted in the center comes out clean.
Let cool completely on a wire rack.

Lemon Curd:
Prepare Ingredients:
In a heatproof glass bowl, whisk together 8 egg yolks, 2 whole eggs, and 1 cup of sugar.
Add 2/3 cup plus 2 tablespoons lemon juice.

Cook:
Place the bowl over a pot of simmering water (creating a bain-marie) and cook, stirring constantly, until the mixture thickens.

Finish:
Remove from heat and stir in 2 tablespoons of butter until melted and combined.
Let the lemon curd cool completely.

Meringue:
Prepare Sugar Syrup:
In a saucepan, combine 2/3 cup water, 1 1/2 cups sugar, and 2 tablespoons corn syrup.
Heat until the mixture reaches 230°F (110°C) on a candy thermometer.

Whip Egg Whites:
In a large mixing bowl, beat 6 egg whites until soft peaks form.
Gradually add 2 tablespoons sugar and continue to beat until glossy.

Combine:
With the mixer running on high speed, slowly pour the hot sugar syrup into the egg whites in a steady stream.
Continue to beat until the meringue is thick and cool.

Assemble:
Fill Cupcakes:
Make a small hole in the center of each cupcake and fill with a small spoonful of lemon curd.

Top with Meringue:
Transfer the meringue to a piping bag fitted with a large star tip.
Pipe a generous swirl of meringue on top of each cupcake, covering the lemon curd.

Brown Meringue:
Use a kitchen torch to lightly brown the peaks of the meringue.

Conclusion:
And there you have it—24 gorgeous Lemon Meringue Cupcakes that are bound to impress. With their tart lemon curd and beautifully toasted meringue, they are as delightful to look at as they are to eat. I hope you enjoy these cupcakes as much as I do. Happy baking, and enjoy!

Created by : Martha Stewart