Lemon Meringue Cupcakes

Lemoncupcakesingle

My version topped with a lush garden strawberry

A while back I read Our Growing Paynes post about Lemon Meringue Cupcakes. (Click here for their recipe.)

I love anything lemony and it looked so amazing and mouth-watering that I had to try it.

There’s a tangy sweet burst of lemon curd and fluffy meringue in every bite.

It brings out the Nigella Lawson in me to try and conjure up sensual adjectives to describe how they taste.

chocolate babkaMy tugboat man said it was the best thing I’ve ever made, and ranked it right up there with the Chocolate Babka I made a while back.

Lemon Meringue Cupcakes
Lemon curd, cupcakes, and toasty meringue…how could it be anything but spectacular?

I made the Lemon Curd the day before.. the old school way with my mom’s vintage double boiler. There’s an easier microwave version that has great reviews; try that one if you’re short on time. This is the recipe I used:

3 eggs
1 cup white sugar
1/2 cup lemon juice
1/4 cup butter
2 teaspoons lemon zest
Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes.
Drain through a mesh sieve to get rid of lumps. Fold in butter until well incorporated. Mix in lemon zest. Cover curd and chill in the refrigerator until it’s thickened, about four hours. Very important to sieve it, don’t skip this step.

The finished product. So smooth. Like lemon velvet.lemon curd

The vanilla cupcakes ready and waiting for embellishment and a little sparkle.
vanilla lemon cupcakes

The meringue.
lemoncupcake4

It’s fun to core out a bit of the cupcake ‘cos you can eat the middle and pretend it doesn’t have any calories. I used a tomato stem end corer —
a weird but very useful tool. Works great for strawberries, too.
tomato stem end corer

Fill holes with lemon curd and spoon meringue on top in fluffy clouds of goodness.
Place in a 400 degree oven for a few minutes. Don’t go too far away because it takes just a second to go from beautifully toasty brown to burnt.
Lemncupcakes3

Out of the oven, I topped each with a lush garden strawberry.lemonmerenguecupcake1

That first bite… Cake, lemon curd, meringue.
ABSOLUTE HEAVEN.
There are no other words necessary.
Thank you, Our Growing Paynes!lemonmerenguecupcake2

 I’ll make it again for the captain’s welcome home dessert. 

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63 thoughts on “Lemon Meringue Cupcakes

  1. But… but… but… where’s the chocolate? It can’t be dessert if there is no chocolate! 😉 Okay, fine, they do look pretty good. I’ll swing down this weekend an pick up a couple…

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    • Ya know, I felt the same way as I’m a chocoholic, but these little gems stand up to the challenge. Although I made a chocolate cake w/chocolate frosting for my birthday instead of the lemon cupcakes, but they are a close second. And if you come down, I’ll make some! PS I couldn’t access the pics, the password didn’t work for me 😦

      On Wed, May 29, 2013 at 1:08 PM, Enchanted Seashells…Confessions of a Tugbo

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  2. Glory! Those look lovely! What a lucky guy he is. I tried to make Kaiserschmarrn for my man friend and I put in 1/4 c of kosher salt instead of sugar. Oops? It was an honest mistake and not at all related to my domestic issues (maybe next time, label the unlabeled containers), but still. 🙂

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  3. Pingback: Eat: Lemon Meringue Cupcakes | Eat Read Glam

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