(originally made 12/2009)
Usually I make 2 full size desserts on Christmas and people give me
grief because they feel guilty about eating both. This year, I decided
to do cupcakes instead. DH loves Lemon Meringue pie, and I'd copied
this recipe a while back to try. I do admit, I cheated. I used
premade Lemon pie filling. They were a huge hit with everyone except
Jake, who can't have uncooked egg whites :(
Thank you to Twinkle for sharing and to Baking Bites for the awesome recipe!
* Exported from MasterCook *
Lemon Meringue Pie Cupcakes
1 cup cake flour
1 cup ap flour
2 tsp baking powder
1/2 tsp salt
1/4 cup butter -- very soft
1 cup sugar
2 tbsp lemon zest (from 2 large lemons)
1 large egg
1 tsp vanilla
1 cup milk -- room temperature
Preheat oven to 375F. Line 18 muffin cups with paper liners.
Sift together cake flour, ap flour, baking powder and salt in a medium bowl.
In a large bowl, cream butter, sugar and lemon zest until fluffy,
about 3 minutes. Beat in egg thoroughly, followed by vanilla. Alternate
milk and flour in three additions, ending with flour.
Evenly distribute in prepared pans.
Bake at 375F for 18-20 minutes, until a tester comes out clean and the cake springs back when lightly pressed.
Remove to a wire rack to cool.
Makes 18 cupcakes.
Once the cupcakes are cool, fill a metal-tipped pastry bag with lemon
curd (recipe follows, or you may use store-bought) and pipe into
cupcakes. Poke the tip of the pasty bag 1/2-1 inch into the top of each
cupcake and squeeze about 2 tsp lemon curd into it. You might not use
all the curd.
3 egg whites
1/2 cup sugar
1/4 tsp cream of tartar
Set a glass or metal bowl over a sauce pan with an inch or two of
boiling water in it (i.e. use a double boiler) and beat egg whites in it
until foamy. Add in cream of tartar and beat until fluffy but not yet
at soft peaks. Stream in sugar until meringue reaches fairly stiff
peaks. Spread on cupcakes with a small knife or offset spatula.
Brown with a blowtorch or place on a baking sheet under the broiler until lightly browned, about 3 minutes.
Lighter Lemon Curd (I used storebought)
1/3 cup fresh lemon juice
1-2 tsp lemon zest
5 tbsp sugar
1 egg, room temperature
1/2 tsp vanilla extract
In a small sauce pan, over medium heat, dissolve sugar into lemon juice. Add zest.
beat egg in a small/medium bowl. Whisking constantly, slowly pour
lemon/sugar syrup into the egg. Beat for 2 minutes (only 1 if you're
using a mixer), then transfer back into the saucepan.
Heat over low heat, stirring constantly, until it just starts to bubble at the edges. Remove from heat and stir in vanilla.
Transfer to a small container and store in the fridge.
Makes 2/3 cup.
Source: Twinkle, TOH