Week 5, March 2nd, 2014 Lemon Meringue Pie Cupcakes

These cupcakes were a special request from one of my work children! I like making cupcakes out of other desserts and I love lemon so I went for it! The cake didn't come out as good as I wanted it to; it was on the dry side however I know what I would have done differently so that is the recipe I have included. I did make my own lemon curd for this however you could buy it if you don't have time or you are afraid --it can be challenging. 

This recipe makes 12 cupcakes!

For the Lemon Curd:

The lemon curd should be prepared first since it needs at least an hour to cool/ thicken. You could make it far in advance and store in a mason jar in the fridge if wanted to.

3 large eggs 
1/4 cup butter
3/4 cup sugar
1/3 cup of fresh lemon juice about 2 lemons
1 tbsp lemon zest 

Directions
1. Add lemon juice, zest, butter and sugar in a pot over medium heat until butter has melted and sugar dissolved. Whisk a little until it reaches boiling point.
2. Remove from heat.
3. Beat the eggs until fluffy in a bowl and slowly spoon a quarter of the lightly cooled lemon mixture into the eggs, whisking continuously because you do not want the eggs to curdle.
4. Transfer the egg mixture back into the pot and whisk constantly over low heat until it becomes thick.

5. If the mixture does curdle a little it is ok just strain it through a mesh strainer.
6. Remove from heat and allow it to cool in the pan before transferring into a mason jar and storing. This made just enough for the cupcakes.

For the Cake:

• 1 1/4 cup all purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 stick butter, room temp
• 1 cup sugar
• 2 eggs
• zest of 1/2 lemon
• 1/2 tsp vanilla
• 1/2 cup milk

1. Preheat the oven to 350.
2. Mix the flour, baking powder, and salt. 
3. Beat in the butter a little at a time. It should almost take on the texture of sand once fully incorporated.
4. Beat in the sugar and mix well.
5. Beat in the eggs, lemon zest, vanilla, and milk.
6. Distribute evenly amongst the cupcake pan and bake for about 18 minutes till golden and toothpick comes out clean
7. Let cool on a rack till ready to be filled.

For the Meringue Frosting

• 1 1/4 cups sugar
• 1 1/2 tablespoons light corn syrup
• 5 large egg whites, room temperature

1. Bring 1 cup plus 2 tablespoons sugar, the corn syrup, and 3 tablespoons water to a boil, stirring. Wash down side of pan with a wet pastry brush, and cook sugar syrup, without stirring, until a candy thermometer registers 230 degrees.
2. Meanwhile, beat egg whites with a mixer until soft peaks form. Gradually beat in remaining 2 tablespoons sugar.
3. Add sugar syrup in a slow, steady stream down side of bowl. Beat on high speed until thick, fluffy, and cool, about 7 minutes.

The frosting recipe is from marthastewart.com

After I filled the cupcakes with the curd and spread a little extra on top of the cupcakes and then frosted the cupcakes with the meringue I put them under the broiler for a couple minutes. I would have used my kitchen torch but I don't have any butane at the moment.