Lemon Meringue Cupcakes Makes 12 1c flour 1tsp baking powder pinch salt 75g butter 2/3c sugar 1 1/3

Lemon Meringue Cupcakes Makes 12 1c flour 1tsp baking powder pinch salt 75g butter 2/3c sugar 1 1/3 egg 1.5tbsp lemon zest 2tsp lemon juice 1/3tsp vanilla 1/3c milk Curd: 1 egg lightly whisked 50g butter 2tsp lemon zest 1/4c lemon juice 1/2c sugar 180C. Beat butter and egg until creamy. Add eggs, vanilla, zest. Add flour mixture in three batches, alternating with 2 additions of milk and lemon uice. Divide among cupcake liners. Fill to THREE QUARTERS FULL (seriously) Bake for 25 minutes. CURD: Combine egg, butter, lemon zest, juice, and sugar in saucepan. Cook at low heat and stir for 5 minutes until boil and thicken. (if u think its too sour add some milk- it’ll still thicken later, just mix it in) Remove from heat, strain through sieve. Cover with cling wrap, make sure cling wrap touches surface of  curd to prevent skin forming. Put in fridge to cool and thicken MERINGUE: 3 egg whites some sugar, ¼ tsp cream of tartar Beat egg whites until foamy, add cream of tartar. Beat more, add sugar, beat until stiff peaks (super glossy). If you over beat it’ll look really foamy again. YOU DONT WANT THAT. Put meringue in piping bag with a nozzle (or no nozzle, u choose) Assembling cupcakes: Use knife to cut small hole out of cupcake surface (on top). FIll hole with lemon curd (that has been thickened, left in fridge for a while) to the top. Then use some crumbs to sprinkle on top of curd to kinda cover it.  Pipe meringue on top. Afterwards you can either put it in an oven that is heated for approx 5 minutes until meringue slightly golden brown, with lots of white colour of the meringue showing. I used 180C, u can use higher temperature, but just make sure you take them out earlier. -- source link

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