Lemon meringue cupcakes


In addition to the list of cupcake recipes I posted, here is the lemon meringue cupcake recipe I am nearly done making. I still have a few cupcake types to bake, all of the frostings and some probably too-sweet, totally disgusting marshmallow filling.

I have been productive today, if lonely.

Lemon meringue cupcakes

1 cup cream
1 cup sugar
2 eggs, lightly beaten
2 teaspoons baking powder
pinch of salt
1 1/2 cups flour
Lemon zest (as much as desired; I used the zest of two small lemons)

Preheat oven to 180C. Line cupcake pan with paper liners.

Whisk cream, sugar and eggs in a large bowl until smooth. Gradually whisk in the flour and zest. Whisk until thick and smooth.

Put mixture into prepared liners and bake 15 to 20 minutes.

Lemon curd filling:
1/2 cup lemon juice
100 grams butter
1/2 cup sugar
1 egg
3 egg yolks

Heat lemon juice and butter in a small saucepan and let simmer until butter melts. Add sugar, egg, yolks and cook while whisking constantly until the mixture becomes very thick and glossy. Let cool completely.

Use a piping bag with tip to fill the cupcakes (cut a small hole in the top of each cupcake and fill with 1 to 2 teaspoons of the lemon curd.

Meringue topping:
3 egg whites
1/2 cup sugar

Beat egg whites with electric mixer until soft peaks form. Gradually add in the sugar. Beat until sugar is dissolved.

Put meringue into a piping bag and pipe a swirl of meringue on top of each cupcake and place under heated grill for 60 to 90 seconds (until golden).

4 thoughts on “Lemon meringue cupcakes

Leave a Reply