Dear Reader: These are extraordinary times we’re living in, and while we always have a view toward health and wellness, sometimes the concept of self-care and wellness becomes a little different. As our needs shift, self-care might look like an over-the-top blanket fort in the living room… or decadent treats that aren’t normally a part of your diet. We believe that sometimes it’s OK to forego the usual self-care routine. That’s why the Pandemic Pantry series includes some “yummy but maybe not for every day” recipes for you to try. Enjoy!
There’s just something so refreshing and light about lemon-flavored… well, anything really!. When it comes to these delightful lemon meringue cupcakes, they are a burst of lemony goodness in every single bite. The deliciously lemony cake is light and spongy, filled with the most decadent lemon curd you can imagine. Not to be outdone by the supporting characters, the meringue frosting is the star of this show: lightly toasted, just like how they make traditional lemon meringue pies! Thanks to this added touch, these lemon meringue cupcakes are as yummy as they are cute. Take them to your next neighborhood pot luck, and you’ll put smiles on everyone’s faces.
Ingredients:
For the 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
For the 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
For the meringue –
- 3 egg whites
- pinch of salt
- 1/4 cup sugar
Instructions:
1) To make the lemon filling: In a small saucepan whisk together the egg yolks, flour, sugar and salt over low heat. Next whisk in the lemon zest, lemon juice, water, and melted butter.
Bring the heat to medium and cook until lemon filling is smooth and thick, about 7 minutes. Be sure to keep whisking constantly, no breaks! Once filling is smooth and thick, remove from heat and set aside.
2) Preheat the oven to 375 degrees.
3) To make the cupcakes: In a medium bowl, beat together the butter and sugar until light and fluffy. Next, beat in the eggs, lemon juice, baking powder, and salt. Beat in flour, just until combined.
4) Prepare a muffin pan with individual cupcake liners, and divide the batter evenly. Bake for approximately 15 minutes, or until the center of each cupcake is firm. Remove from the oven and allow to cool for about 10 minutes (do not turn off oven).
5) To make the meringue: beat the egg whites with the salt until the mixture stiffens. Add the sugar and beat until the meringue is stiff and forms nice peaks (don’t overbeat).
6) Using a sharp knife, remove the center of each cupcake (about 1″ in diameter), leaving a layer of cupcake in the bottom. Discard the cupcake cores (or sneak a treat for yourself). Fill the cupcake centers with the lemon filling.
7) Put a dollop of meringue on each cupcake. Spread the meringue to edges and gently tap each with the back of a spoon to form peaks. Return the cupcakes to the oven and bake them for an additional 5 minutes or so, until the meringue peaks are golden brown. Remove from the oven and let cool 10 minutes; refrigerate for at least an hour before serving.
