Lemon Meringue Cupcakes
Yields: 12 cupcakes
For the cake:
1/2 cup butter, room temperature
2 eggs, room temperature
1 1/4 cups cake flour
3/4 tsp. baking powder
1/4 tsp. baking soda
pinch of salt
1 cup sugar
1 tsp. lemon zest
1 tbsn. lemon juice
1/2 cup buttermilk
1/2 cup lemon curd
For the meringue frosting:
2 large egg white
1/2 cup of sugar
1/4 tsp. cream of tartar
1/2 tsp. vanilla extract
For the lemon curd:
zest of 2 lemons, removed with a vegetable peeler
1/4 cup of fresh squeezed lemon juice
1/2 + 1/8 cup sugar
1/2 stick of butter, room temperature
2 large eggs
pinch of salt
Preheat oven to 350 F. In a medium bowl stir the flour, baking powder, baking soda and salt, set aside. In a large mixing bowl beat butter on high until creamy and fluffy. Add the sugar, lemon zest and lemon juice. Mix until combined. Add the egg, beat well. Alternately add the flour mixture and lemon juice. Bake for 20 - 25 minutes or until an inserted toothpick comes out clean. Let cool completely.
For the meringue, put the sugar, cream of tartar, and egg whites into the bowl of an electric mixer. Set the bowl over a pot of simmering water (the bowl should not be touching the water) and allow the sugar to melt into the eggs. Once warmed, add the vanilla and beat the mixture until stiff peaks form, about 3 - 5 minutes, set aside.
For the curd, put the zest and sugar in a food processor and pulse until combined and the zest is broken down. Put the lemon, sugar and butter into a mixer and cream. Add the eggs one at a time and mix until combined. Add the lemon juice and salt and mix to combine. Pour mixture into a saucepan and heat on low until the mixture reaches 175 degrees or just below a simmer. Remove from heat and allow the curd to cool down. Once cool, cut out the tops of the cupcakes in a circular fashion, fill the holes, and re-place the tops on. Pipe on the meringue and toast in the oven or with a blowtorch. Enjoy!
