I love these Lemon Meringue Cupcakes by Martha Stewart, and I had fun making them. I really did enjoy making the lemon curd because I’ve never done that before either and it was rather easy. Not to mention tasty as well. 🙂 Someone could eat just the lemon curd with a spoon right out of the container. There was enough meringue left over for meringue cookies. That’s healthy right? Right.
I’ve been trying to figure out what to do with the rest of life my lately. I really like photography, and baking. I also like creating websites. Last night while I was making the lemon curd I thought that it would be really fun to work at a bakery. I’m not really sure if I want to sit at a computer the rest of my life which is what I’m doing now. It would be nice to get out there and actually do something fun.Print
Lemon Meringue Cupcakes
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 cup buttermilk
8 large egg yolks
Finely grated zest of 2 lemons
1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)
1 cup sugar
1/8 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces
1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup
6 large egg whites, room temperature
Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine.
Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan)
, until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers
160 degrees on an instant-read thermometer.
Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth.
Strain through a fine sieve into a medium 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 1 day.
1. Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
2. 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.
3. As soon as 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 7 minutes. Use immediately.