These Lemon Meringue Cupcakes are made with a light lemon cake, lemon curd filling and lightly toasted meringue frosting! It’s like Lemon Meringue Pie in cupcake form!
Ingredients :
LEMON FILLING:
3 egg yolk
3/4 c white sugar
3 tablespoons all-purpose flour
pinch of salt
3 tablespoons lemon juice
2 tablespoons lemon zest, lightly packed
1/2 cup of water
2 tablespoons unsalted butter, melted
CUPCAKES:
1/2 cup unsalted butter
1 cup of sugar
2 eggs
3 tablespoons lemon juice
2 teaspoons baking powder
1 teaspoon of salt
1-1/2 cup all-purpose flour
MERINGUE:
3 reserved egg whites
pinch of salt
1/4 cup sugar
1) LEMON FILLING: In a small saucepan over low heat, whisk egg yolks, sugar, flour and salt; whisk together lemon juice, lemon zest, water and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thickened, about 7 minutes; Remove from heat and set aside
2) Preheat oven 375 degrees
3) CUPCAKES: In medium bowl, beat butter and sugar until light and fluffy; beat eggs, lemon juice, baking powder and salt; stir in flour until just blended
