Cooking Classy - "Lemon Meringue Cupcakes"

ADDITIONAL CONTRIBUTORS Biology of the Blogger

Lemon meringue pie is such a classic dessert and every classic dessert must be created into a cupcake version right? This may seem like a long recipe, and yes it basically is, BUT sometimes recipes that are a little time consuming are more than worth it. Once you taste these you’ll know what I mean. The cake portion is deliciously soft and moist and of course these have an abundance of fresh lemon flavor. I’ve noted in the recipe you can use the homemade lemon curd listed or you can use a purchased one from the grocery store, if you have the time definitely try the fresh curd. It’s completely amazing and you can use any you have left over for toast the next morning. Now I’m thinking I’m going to want these cupcakes more than I want a Lemon Meringue Pie. I get the best of both all in one. Enjoy!

Lemon Meringue Cupcakes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup + 2 Tbsp granulated sugar
  • 1/4 cup butter, softened
  • 1 1/2 Tbsp finely grated lemon zest
  • 1/4 cup vegetable or canola oil
  • 1 large egg
  • 2 large egg yolks
  • 1/2 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 1/3 cup milk
  • 1/4 cup fresh lemon juice
  • Lemon Curd, homemade or store-bought, recipe follows
  • Meringue Frosting

  • 3/4 cup + 1 Tbsp granulated sugar
  • 1/3 cup water
  • 1 Tbsp light corn syrup
  • 3 large egg whites, at room temperature

Lemon Curd

Ingredients

  • 6 Tbsp salted butter
  • 1 cup granulated sugar
  • 1 1/2 Tbsp finely grated lemon zest
  • 4 large egg yolks
  • 1 large egg
  • 1/2 cup fresh lemon juice

For the directions, head to the original blog entry.

Courtesy of Cooking Classy.

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