Tuesday's Treats ~ Lemon Meringue Cupcakes

One of my most favourite people from highschool (hi Brenda!) is a baking whiz. You would not believe the delicious looking things she bakes. When I saw this one on her Facebook page, I knew I had to try it myself.



You'll need...

Lemon Curd:
1/3 cup of fresh lemon juice
3 whole large eggs
1 large egg yolk
1/2 cup of sugar
1/2 cup of unsalted butter, cut into pieces
1 tsp of lemon zest

Meringue:
3 large egg whites
1/2 tsp of cream of tartar
1/2 cup of sugar

Cupcakes
I do have a recipe to make these from scratch, but I'll be honest with you. I used a cake mix. If you want this part of the recipe let me know and I'll post it. But if you're like me, a boxed mix is sufficient.

To make...

Step One:
For lemon curd, whisk lemon juice, eggs, egg yolk and sugar in a metal bowl until smooth. Add butter and place bowl over a pot of gently simmering water. Whisk gently until curd thickens and leaves a ribbon when whisk is lifted, about 8 minutes. Remove from heat and strain. Stir in lemon zest and chill completely before filling.

Step Two:
Mix and bake cupcakes as per the instructions on the box. As I mentioned above, I added 1 tbsp of lemon zest.

Step Three:
For meringue, whip egg whites and cream of tartar until foamy. Add sugar and continue whipping until egg whites hold an upright peak when beaters are lifted.

Step Four:
Remove cupcakes from muffin tin and place on a baking sheet. Carve out a hole in each cupcake with a paring knife. Spoon or pipe 2 tbsp of lemon curd into each cupcake. Spoon dollops of pipe spikes or swirls of meringue over curd. Bake for 4 - 6 minutes until tops of meringue brown

A little time consuming, but oh so worth it!

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