Lemon Meringue Cupcakes

            An all American classic in a smaller version. This is the best! I love making my favorite desserts in a mini form. It makes me feel as though I am actually following a diet of sorts. You know, the smaller portions are the best when you are dieting. I just tend to forget the part about the quantity. Lemon Meringue is one of those pies that tastes delicious and makes me want to keep eating.

The difference between the pie and these cupcakes is that the pie has a thin crust, these have a delicious lemon flavored cake as the base.

            These cupcakes are also going to be filled with the lemon curd, instead of layered like a pie. We will also frost these gems with meringue.

So we will still get the same great taste with even more satisfaction. These are not difficult to make, maybe takes more time than making the pie, but well worth it!

Frequently Asked Questions:

            Can I use a box cake mix?

Yes, you could leave out the cake portion in the recipe. Homemade always tastes better to me. Of course, you could add a little extra lemon flavor to the mix by adding lemon extract, or lemon zest.

            Can I make this into a 9×13 cake pan?

This could definitely be done in a baking dish instead of cupcakes. You would want to make holes in the cake in the middle of where each square would be cut to make a serving.

            Can I use a different flavor of cake?

This is for a lemon meringue cupcake recipe. I guess you could make a french vanilla flavor, a lemon or a flavor that tastes good with lemon curd.

What do you need to make Lemon Meringue Cupcakes

Cupcakes:

            1 cup granulated sugar

            1 ¼ cups all purpose flour

            ½ tsp salt

            1 ½ tsp baking powder

            ¼ cup oil

            1 tsp vanilla extract

            2 tsp lemon zest

            ½ cup milk

            ½ cup water

Lemon Curd:

            4 tbsp butter, unsalted

            6 large egg yolks

            ½ cup sugar

            6 tbsp lemon juice

            1 tbsp lemon zest

Meringue:

            4 egg whites, room temperature

            1 tsp vanilla

            ½ tsp cream of tartar

            1 cup sugar

How to make Lemon Meringue Cupcakes

FIRST STEP:

Preheat the oven to 350*

Place cupcake papers into a muffin tin.

SECOND STEP:

For the cupcakes: Add all dry ingredients into a large bowl and stir to combine well

In another bowl, add the egg, milk, vegetable oil, vanilla extract and the lemon zest. Beat well

a)

b)

c)

d)

THIRD STEP:

Add the wet ingredients into the dry ingredients and mix with an electric mixture

Slowly add the water into the batter mix and mix on low speed. Scrape the sides of the bowl periodically.

FOURTH STEP:

Fill each cupcake paper halfway and bake for 15 to 17 minutes

Remove from the oven, allow to cool for 2 minutes

FIFTH STEP:

Then place on a cooling rack to finish cooling

For the lemon curd: Combine all the ingredients in a double boiler

Heat while whisking continuously until the mixture thickens and reaches a temperature of 160*

a)

b)

c)

d)

e)

Combine well

SIXTH STEP:

Pour the lemon curd into a bowl and cover with plastic wrap directly on top of the curd. This prevents a film from developing on the curd. Refrigerate for 3 to 4 hours.

For the meringue: put all the ingredients for the meringue into a mixing bowl. Place over a pan of simmering water.

SEVENTH STEP:

Whisk continuously until the egg whites are warm and the sugar is dissolved, about 160*. Remove from the heat

Beat on high until stiff peaks form

EIGHTH STEP:

Cut a hole in the center of each cupcake, fill the center with lemon curd.

Using a piping bag, frost the cupcakes with the meringue.

Use a kitchen torch to toast the meringue.

Refrigerate until serving

Enjoy!