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Ingredients:
Lemon Filling:
- 3 egg yolks (reserve the whites for the meringue)
- 3/4 cup granulated white sugar
- 3 tablespoons all-purpose flour
- pinch of salt
- 3 tablespoons lemon juice
- 2 tablespoons lemon zest, loosely pressed
- 1/2 cup water
- 2 tablespoons unsalted butter, melted
Cupcakes:
- 1/2 cup unsalted butter
- 1 cup sugar
- 2 eggs
- 3 tablespoons lemon juice
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1-1/2 cups all-purpose flour
Meringue:
- 3 egg whites
- pinch of salt
- 1/4 cup sugar
Preparation:
1) Make the lemon filling: In a small saucepan over low heat, whisk together the egg yolks, sugar, flour, and salt; whisk together the lemon juice, lemon zest, water, and melted butter; increase the heat to medium, whisking constantly, and cook until the lemon filling is smooth and thick, about 7 minutes; remove from heat and set aside
2) Preheat oven to 375 degrees
3) Make the cupcakes: In a medium bowl, beat together the butter and sugar until light and fluffy; whisk together the eggs, lemon juice, baking powder, and salt; whisk in the flour until just combined
4) Divide the cupcake batter among 12 cupcake liners in a muffin pan; bake for 15-16 minutes until the center of the cupcakes is set; Remove cupcakes from oven and let cool for 5-8 minutes (do not turn off oven)
5) Meanwhile, make meringue: beat egg whites with salt until mixture begins to set;
6) Using a sharp knife, scoop out the center of each cupcake (about 1 inch in diameter), leaving a cupcake layer underneath cut out; discard the cupcake center (or treat a tired baker to a small sour snack); fill cupcake centers with lemon filling.
7) Divide meringue balls between cupcakes, spreading them out to the edges and gently pressing with the back of a spoon to form peaks; return cupcakes to oven and bake for an additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool for 10 minutes;
Refrigerate for an hour or more before serving – Yields: 12 super delicious cupcakes