Lemon Meringue Cupcakes
Servings 24
Ingredients
#### Cupcakes:
- – 1 1/2 cups flour
- – 1 1/2 cups sugar
- – 1 teaspoon baking powder
- – 1 teaspoon kosher salt 1/2 if using Morton
- – 1/2 teaspoon cream of tartar
- – 1/2 cup vegetable oil
- – 1/4 cup water
- – 6 eggs separated
- – 1/2 teaspoon almond extract
- – 1 tablespoon vanilla extract
#### Lemon Curd:
- – 1/2 cup + 2 tablespoons lemon juice preferably Meyer
- – 3 large eggs
- – 1 large egg yolk
- – 3/4 cup sugar
- – 1 pinch salt
- – 1 cup unsalted butter
#### Meringue Frosting:
- – 4 egg whites
- – 1 cup sugar
- – 1/4 teaspoon cream of tartar
- – 1 teaspoon vanilla or 1 tablespoon vanilla bean paste
Instructions
#### Lemon Curd:
- In a saucepan, bring about 2 inches of water to a simmer.
- In a bowl that can sit on top of the saucepan without touching the water, add lemon juice, eggs, egg yolk, sugar, and salt. Whisk continuously over the simmering water for 10-12 minutes until thick (or until it reaches 180°F).
- Remove from heat and cool to 140°F, stirring occasionally.
- Cut the butter into 1-tablespoon pieces. Gradually whisk in the butter, one piece at a time, until fully melted and incorporated.
- Once all butter is added, the curd will be pale yellow and thick. Cover with plastic wrap directly on the surface and refrigerate until set.
#### Cupcakes:
- Preheat the oven to 350°F. Line two 12-cup muffin pans with cupcake liners.
- Sift together flour, 3/4 cup of sugar, and salt into a medium bowl.
- In a stand mixer with the whisk attachment, beat egg yolks and 1/4 cup sugar on medium speed until thick and pale yellow, about 4 minutes. Gradually add water, oil, vanilla, and almond extract, mixing well. Transfer the mixture to a large bowl.
- Clean the mixer bowl and whisk. Beat egg whites until frothy. Add cream of tartar and continue beating until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff, glossy peaks form.
- Fold the yolk mixture into the egg whites. Gradually fold in dry ingredients, about 1 cup at a time, until fully incorporated.
- Divide batter among cupcake liners. Bake for about 20 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Cool completely on a wire rack, about 25 minutes.
#### Meringue Frosting:
- Using a double boiler or a bowl over a pan of simmering water, combine egg whites, sugar, and cream of tartar. Heat, stirring constantly, until sugar dissolves and mixture is warm.
- Remove from heat and beat on high speed until stiff peaks form and mixture is glossy. Add vanilla and transfer to a piping bag with a tip of your choice.
#### Assembly:
- Create a 1/2-inch hole in the center of each cupcake and fill with lemon curd.
- Pipe meringue frosting on top of each cupcake.
- Toast the meringue with a kitchen torch until golden brown. If you don’t have a torch, place cupcakes under the broiler for 1-2 minutes until golden.