LEMON MERINGUE CUPCAKES<\/p>\n
Lemon Filling:
\n3 egg yolks (reserve whites for meringue)
\n3\/4 cup granulated white sugar
\n3 tbsp. all-purpose flour
\npinch of salt
\n3 tbsp. lemon juice
\n2 tbsp. lemon zest, loosely packed
\n1\/2 cup water
\n2 tbsp. unsalted butter, melted<\/p>\n
Cupcakes:
\n1\/2 cup unsalted butter
\n1 cup sugar
\n2 eggs
\n3 tbsp. lemon juice
\n2 tsp. baking powder
\n1 tsp. salt
\n1-1\/2 cups all-purpose flour<\/p>\n
Meringue:
\n3 egg whites
\npinch of salt
\n1\/4 cup sugar<\/p>\n
1) Make lemon filling: In small saucepan over low heat, whisk egg yolks, sugar, flour, and salt; whisk in lemon juice, lemon zest, water, and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thick, about 7 minutes; remove from heat and set aside
\n2) Preheat oven to 375 degrees
\n3) Make cupcakes: In medium bowl, beat butter and sugar until light and fluffy; beat in eggs, lemon juice, baking powder, and salt; beat in flour until just combined
\n4) Divide cupcake batter between 12 cupcake liners in a muffin pan; bake 15-16 minutes until center of cupcakes firms up; remove cupcakes from oven and cool 5-8 minutes (do not turn off oven)
\n5) Meanwhile, make meringue: beat egg whites with salt until mixture begins to stiffen; add sugar and beat until meringue is stiff and forms pretty peaks (don’t overdo it)
\n6) With a sharp knife, remove center of each cupcake (about 1″ in diameter), leaving a layer of cupcake beneath cut out; discard cupcake core (or treat the weary baker to a tart little snack); fill cupcake centers with lemon filling
\n7) Divide dollops of meringue between cupcakes, spreading out to edges and gently tapping with back of spoon to form peaks; return cupcakes to oven and bake an additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes; refrigerate an hour or more before serving<\/p>\n
Makes: 12 cupcakes<\/p>\n","protected":false},"excerpt":{"rendered":"
LEMON MERINGUE CUPCAKES Lemon Filling: 3 egg yolks (reserve whites for meringue) 3\/4 cup granulated white sugar 3 tbsp. all-purpose flour pinch of salt 3 tbsp. lemon juice 2 tbsp. lemon zest, loosely packed 1\/2 cup water 2 tbsp. unsalted … Continue reading