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.
My son 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 eggs1 cup white sugar1/2 cup lemon juice1/4 cup butter2 teaspoons lemon zestWhisk 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.
The vanilla cupcakes ready and waiting for embellishment and a little sparkle.
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.
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.
Out of the oven, I topped each with a lush garden strawberry.
That first bite… Cake, lemon curd, meringue.
There are no other words necessary.
Thank you, Our Growing Paynes!