LEMON MERINGUE CUPCAKES

By LORIWHIP

Ingredients

• 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 butter, melted
• Cupcakes:
• 1/2 cup unsalted butter
• 1 cup sugar
• 2 eggs
• 3 tbsp. lemon juice
• 2 tsp. baking powder
• 1 tsp. salt
• 1-1/2 cups all-purpose flour
• Meringue:
• 3 egg whites
• pinch of salt
• 1/4 cup sugar

Details

Servings 1
Adapted from gettinourrskinnyon.blogspot.com

Preparation

Step 1

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

2) Preheat oven to 375 degrees

3) 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

5) 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)

7) 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