Lemon Meringue Cupcakes

Ingredients

• 1 stick unsalted butter, room temperature
• 3/4 cup sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup buttermilk
• 3 large egg yolks
• 1 1/2 tablespoons lemon zest
• 1/2 cup lemon juice
• 1/2 cup sugar
• 6 tablespoons butter
• 3 large egg whites
• 1/2 cup sugar
• 1 teaspoon vanilla extract

Instructions

1. 1

   Preheat oven to 350°F. Line a cupcake tray with 7 extra large cupcake molds.*

2. 2

   In a large bowl using a whisk, mix the butter and sugar util light and fluffy, about 2 minutes. Add in eggs and vanilla extract, mixing until combined.

3. 3

   In a separate bowl, combine the flour, baking powder, and salt. Alternate mixing in the flour and the buttermilk until everything comes together. Do not overmix.

4. 4

   Using a 1/4 cup scoop, scoop two scoops of batter into each cupcake mold. Tap the cupcake tray against a solid surface to even out the cupcake batter’s surface. Place in oven and bake for 27 minutes, until the tops of the cupcakes are golden around the edges and a knife comes out clean when inserted into the center of the cupcake.** Allow to cool to room temperature before assembling.

5. 5

   While the cupcakes are baking, make the lemon curd. Create a double boiler and, in the top bowl, whisk together the egg yolks, lemon zest, lemon juice, and sugar. Whisk constantly over medium high heat for 6-7 minutes, until the curd becomes thick and coats the back of a spoon. Immediately remove from heat and whisk in butter until beautiful and glossy!

6. 6

   Strain the curd through a fine mesh sieve to remove any lumps, then place in a bowl, cover with plastic wrap, and set in fridge until you’re ready to assemble your cupcakes.

7. 7

   Using a small sharp knife, cut a 1 inch diameter conical hole into the top of the cupcakes. Scoop as much cupcake out as you’d like, depending on how much curd you want (I created a pretty wide and deep hole). Cut the top off of the cone and save it as a lid for the cupcake. Scoop 1-2 tablespoons of lemon curd into the center of the cupcake, then top with the cupcake lid. Repeat with all cupcakes.

8. 8

   Now make the meringue! In a standing mixer, whip the egg whites until light and fluffy, about 3 minutes. Slowly add in the sugar and vanilla extract, and continue to whip until the meringue holds stiff peaks.

9. 9

   Scoop the meringue on top of the filled cupcakes, using a large spoon to create pretty folds in the meringue. Remove the top rack from your oven and place meringues under the broiler on high for 2-4 minutes, turning halfway for even baking. I didn’t move away from the oven, as the meringues can burn in 2 seconds! Just watch them like a hawk. Allow the tops to cool to room temperature before serving.