- CONTENTS: +LEMON FILLING:
three egg yolks
1 cup white sugar
3 tbsp all-purpose flour a pinch of salt
three tbsp lemon juice
2 tbsp lemon zest (lightly packed)
half a cup of water
2 teaspoons melted unsalted butter
CUPCAKES:
1 pound unsalted butter
1 pound of sugar
2 eggs
three tbsp lemon juice
2 tbsp. baking powder
1 tablespoon salt
1 pound all-purpose flour
MERINGUE: - CONTENTS: +LEMON FILLING:
three egg yolks
1 cup white sugar
3 tbsp all-purpose flour a pinch of salt
three tbsp lemon juice
2 tbsp lemon zest (lightly packed)
half a cup of water
2 teaspoons melted unsalted butter
1/2 cup unsalted butter for cupcakes
1 pound of sugar
2 eggs
three tbsp lemon juice
2 tbsp. baking powder
1 tablespoon salt
1 pound all-purpose flour
MERINGUE: 3 egg whites saved sprinkle of salt
a quarter cup of sugar
1) LEMON FILLING: Whisk together egg yolks, sugar, flour, and salt in a small saucepan over low heat; whisk together lemon juice, lemon zest, water, and melted butter; Increase the heat to medium and whisk continually for 7 minutes, or until the lemon filling is smooth and thickened. Set aside after removing from the heat.
2) Preheat oven to 375°F.
3) CUPCAKES: In a medium mixing bowl, cream together the butter and sugar until light and fluffy; add the eggs, lemon juice, baking powder, and salt; fold in the flour until just combined.
4) Divide the cupcake batter evenly among 12 muffin cups; bake for 20 minutes, or until the centers of the cupcakes are firm; remove from the oven and cool for 5-8 minutes (do not turn off the oven). 5) Meanwhile, create the meringue: beat the leftover egg whites with the salt until the mixture begins to solidify; add the sugar and beat until firm and forms lovely peaks (do not overbeat).
6) Using a sharp knife, cut out the center of each cupcake (about 1′′ in diameter), leaving a cupcake layer underneath cut out; discard the cupcake core (or offer the tired baker a little tart snack); fill the cupcakes with a lemon filling.
7) Divide meringue among cupcakes, spreading it over the borders and gently tapping it with the back of a spoon to produce peaks. Return cupcakes to oven and bake for an additional 5-6 minutes, or until meringue peaks are golden brown; remove from oven and cool for 10 minutes before refrigerating for an hour or more.
12 very delectable cupcakes
