Cupcakes with Lemon Curd and Meringue

Baking and Desserts | French cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Cupcakes with Lemon Curd and Meringue

Ingredients

Meyer Lemon Juice - 2 fl oz
Sugar - 7.8 oz
Farm fresh eggs - 7 pieces
Butter - 6 oz
Wheat Flour - 7.1 oz
Salt - a pinch
Vanilla salt - a pinch
Activated Baking Soda - on the tip of a knife
Powdered Sugar - 5.3 oz

Step by Step guide

Step 1

Lemon Curd. Mix the juice of 1 lemon with 4 tablespoons of sugar. Whisk 2 eggs and 1 yolk. Pour this mixture into the lemon juice with sugar, mix, and transfer to a saucepan. Add 20 g of chopped butter and place over medium to slightly lower than medium heat. Cook, stirring, until thickened (this will take about 8–10 minutes). Remove from heat, stir in 2 teaspoons of zest, and cover to prevent a film from forming. Let cool (the curd will thicken a bit more).

Step 2

Batter. Beat 150 g of butter with 180 g of sugar. Add 2 eggs and 2 yolks one at a time. Then add half of the flour in several additions, the zest and juice of half a lemon, and the remaining half of the flour, again in several additions. Distribute the batter into paper molds (if available) and bake for 18–20 minutes at 356°F. Remove the cupcakes, let them cool slightly, and increase the oven temperature to 392°F.

Step 3

Meringue. Whip the egg whites, gradually adding powdered sugar. Whip until stiff, smooth peaks form.

Step 4

Using a knife, cut a round hole in the cupcake almost to the bottom. Trim the top of the removed core. Fill the cupcake with lemon curd. Replace the trimmed top on the cupcake. Spread meringue on top. Place in the preheated oven at 392°F for about 5 minutes until the meringue is golden brown (you can also use a kitchen torch if available).