LEMON MERINGUE CUPCAKES

by Sheryl

These cupcakes are made to impress. A fun dessert with an oozy center and soft meringue topping. These are perfect for any occasion – refreshing, fluffy, sweet, lemony cupcakes.

INGREDIENTS

For the Lemon Filling

3 egg yolks (reserve whites for meringue)
3/4 cup granulated white sugar
3 tablespoons all-purpose flour
pinch of salt
3 tablespoons lemon juice
2 tablespoons lemon zest, loosely packed
1/2 cup water
2 tablespoons unsalted butter, melted

For the Cupcakes

1/2 cup unsalted butter
1 cup of sugar
2 eggs
3 tablespoons lemon juice
2 teaspoons baking powder
1 teaspoon salt
1-1/2 cups all-purpose flour

For the Meringue

3 egg whites
pinch of salt
1/4 cup sugar

HOW TO MAKE LEMON MERINGUE CUPCAKES

Step 1: To make the lemon filling, whisk the egg yolks, sugar, flour, and salt in a small saucepan over low heat. Stir in the lemon juice, lemon zest, water, and melted butter. Adjust the heat to medium and whisk constantly for about 7 minutes until the lemon filling is smooth and thick. Once desired consistency is achieved, remove from heat and set aside.

Step 2: Ready the oven. Preheat it to 375 degrees.

Step 3: To make the cupcakes, beat the butter and sugar in a medium bowl until light and fluffy. Whisk in the eggs, lemon juice, baking powder, and salt. Beat until flour is just incorporated.

Step 4: Share the cupcake batter between 12 cupcake liners in a muffin pan. Place inside the preheated oven and bake for 15 to 16 minutes until the center is firm. Remove from the oven and let the cupcakes cool for 5 to 8 minutes but do not turn the oven off.

Step 5: In the meantime, beat the egg whites with salt to make the meringue. Mix until stiffen, then, add in the sugar and continue stirring until the meringue is stiff and forms pretty peaks. But make sure to not overdo.

Step 6: Use a sharp knife to remove the middle of each cupcake at about 1-inch diameter. This will leave a layer of cupcake under the cutout. Fill the centers with the lemon filling.

Step 7: Place dollops of meringue on each cupcake. Spread to edges and carefully tap the meringue with the back of a spoon to form peaks.

Step 8: Place the cupcakes back into the oven and bake for 5 to 6 minutes more or until the meringue peaks are golden brown.

Step 9: Remove from the oven and let them cool for at least 10 minutes. Then, place inside the fridge for an hour or more to chill before serving. This will make 12 pieces of delicious cupcakes. Enjoy!

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