Lemon Meringue Cupcakes

A take on the traditional pie, these individual cupcakes are absolutely adorable!  There’s lemon in the buttermilk cake in addition to the curd, all topped with fluffy marshmallowy meringue.   

Lemon Meringue Cupcakes {print recipe}
Cupcakes
3 cups flour
1 tablespoon baking powder
½ teaspoon salt
1 cup {2 sticks} butter, room temperature
2 cups sugar      
4 large eggs, room temperature
Zest of 3 lemons, finely grated {about 3 tablespoons}
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 cup buttermilk

Lemon Curd {makes about 1 cup}
6 large egg yolks, at room temperature
Zest of 1 lemon
½ cup freshly squeezed lemon juice {about 3 lemons}
¾ cup sugar
1/8 teaspoon salt
½ cup butter {1 stick}, cold, cut into pieces

Frosting {makes about 8 cups}
1 ½ cups sugar, plus 2 tablespoons
2/3 cup water
2 tablespoons light corn syrup
6 large egg whites, room temperature

For the cupcakes, whisk together flour, baking powder, and salt; set aside.  In a stand mixer on medium-high speed, cream the butter and sugar until pale and fluffy.  Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed.  Beat in zest and vanilla.  Add flour mixture in three batchers, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each. 

Divide the batter evenly cupcake tins, lined with standard cups, filling each about ¾ full.  Bake in a preheated 325 degree oven for about 25 minutes, rotating tins halfway through.  Cupcakes are done when the tops are golden brown and a cake tester inserted in the centers comes out clean.   Transfer to a wire rack to cool completely.  {Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.}

For the lemon curd, combine the yolks, lemon zest, lemon juice, and sugar in a medium saucepan. Whisk to combine.  Cook over medium-high heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon, and registers 160 degrees on an instant-read thermometer {about 8 minutes}. 

Remove saucepan from heat.  Add salt and cold butter, one piece at a time, stirring until smooth.  Strain through a fine sieve into a separate bowl.  Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming.  Refrigerate until chilled and set at least 1 hour, or up to a day.

For the frosting, combine 1 ½ cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to the side of the pan.  Bring to boil over medium heat, stirring occasionally, until sugar dissolves.  Continue boiling, without stirring, until syrup reaches 230 degrees.

Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form.  With mixer running, add remaining 2 tablespoons sugar, beating to combine.

As soon as the sugar syrup reaches 230 degrees, remove from heat.   With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream.  Raise speed to medium-high; whisk until mixture is completely cool {test by touching the bottom of the bowl} and stiff, but not dry, peaks form, about 10 minutes.  Use immediately.

To finish assembling cupcakes, spread 1 tablespoon lemon curd onto the middle of each cupcake.  Using a pastry bag and tip, pipe frosting onto each cupcake.  Hold a small kitchen torch a couple inches from the surface of the frosting, waving it back and forth, until frosting is lightly browned all over.  Serve and enjoy!

Recipe is from Martha Stewart.