Lemon Meringue Cupcakes

September 2, 2008 at 7:25 am | Posted in Uncategorized | 1 Comment
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Yesterday was my mothers birthday and today I am going to Vancouver to visit her!  So, I decided that I would make a little something special for her.  I didn’t feel like going through the effort to make a pie because pie crust takes a lot of time and that is one thing this mama doesn’t have!  The alternative? — Cupcakes, lemon meringue cupcakes that is.

My mom really likes lemon meringue pie so I had to make sure these cupcakes lived up to her love of the pie.

I couldn’t find any recipes I really liked so I made my own.

Of course, when you have a baby like E problems arise.  Half way through my baking I was having to hold E in one arm and mix my batter with my free hand.  Then the tops of my meringue got burnt while I was tending to E so luckily I was able to peel them off and had extra meringue.  However… they didn’t look as pretty as the first ones but oh well.

There is no time for perfection–this is a life of a mother!


Lemon Cupcake

  • 2 cups cake flour
  • 1 cup caster sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup softened butter
  • 1/2 cup milk
  • 2 eggs
  • 4 tbs + 2 tsp lemon juice
  • Zest of 1 lemon

Lemon Curd

  • 3/4 cup butter
  • 1 cup caster sugar
  • 1 cup lemon juice
  • 5 egg yolks
  • 5 egg whites
  • 1 tsp x 8 of cream of tar tar
  • 1/2 cup sugar
Prepare Lemon cupcakes
Preheat oven to 375 degrees.
Combine flour, baking powder and salt together.  In another bowl blend together softened butter, milk, eggs and lemon juice.   Add the wet mixture to the dry mixture slowly while using an electric mixer on low.  Once everything is mixed together fold in the lemon zest.
Fill cupcake liners two thirds of the way full.  Cook for about 15 minutes or until cake tester insert comes out clean.


Prepare Lemon Curd
Combine 1/2 cup of butter, 1/2 cup of sugar, one cup of lemon juice in a saucepan.  Over medium heat, bring the mixture to a boil while gently stirring so that the sugar dissolves.  Whisk 1/2 of sugar into egg yolks.  Add about 1/3 cup of lemon juice into the egg mixture gradually to temper it.  Return the egg mixture into the saucepan.  Continue to cook the mixture while whisking constantly.  Once the whisk leaves a trail in the curd it is done.  Transfer the curb into a shallow dish and place it in an ice bath to cool it off.
Prepare the meringue
Using an electric mixer, beat egg whites and sugar over in a metal bowl over a boiling pot of water for 5 minutes.  Add in the cream of tar tar and continue to beat until stiff peaks appear.


Assembling the cupcake
Once the cupcakes are cooled use a dowel (I used a chopstick) and poke a hole in the cupcake.  Fill a pastry bag with the cool lemon curd and in fill the cupcake with the lemon curd in the hole.  Brush some of the remainder lemon curd on top of the cupcakes.
Top the cupcakes off with meringue and place it in the oven on broil till the tops are brown.




(but save some for the ones you love if you are feeling nice)

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