PrissyCook

It’s like a little lemon pie on top of a cupcake. This cupcake recipe was the epitome of great parts coming together to make an amazing whole. This recipe was inspired by Martha Stewart’s Lemon Meringue Cupcakes. The difference is I chose to make classic meringue for the topping instead of her 7-minute frosting.

The lemon curd:

Hands down homemade curds are richer and fuller in their flavor over the store purchased varieties. It’s simple to make and best of all you don’t dirty a lot of dishes making it. WIN!

Ingredients

Makes 1 1/2 cups

* 3 large egg yolks

* Zest of 1/2 lemon

* 1/4 cup freshly squeezed lemon juice, (2 lemons)

* 6 tablespoons sugar

* 4 tablespoons unsalted butter, cold and cut into pieces

Directions

1. Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.

2. Remove saucepan from heat. Add the butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.

3. Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Store, refrigerated in an airtight container, up to 2 days.

via Lemon Curd and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com.

The meringues:

Ingredients

* 4 extra – large egg whites, at room temperature

* 1/4 teaspoon cream of tartar

* Pinch kosher salt

* 1 cup granulated sugar, divided

* 1/2 teaspoon pure vanilla extract

* Roasted Berries, recipe follows

Directions

Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 4 (3 1/2-inch) circles on each piece of paper. Turn the paper face down on the baking sheets.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed until frothy. Add 2/3 cup of the sugar and continue beating on high speed until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/3 cup sugar into the meringue. With a large star – shaped pastry tip, pipe a disk of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.

Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.

For serving, place each meringue on a separate plate and top the shell with berries.

via Meringues Chantilly with Roasted Berries Recipe : Ina Garten : Food Network.

All together:

Lemon Cupcakes

Ingredients

Makes 24

* 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

* Lemon Curd

Directions

1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.

2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.

3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

4. To finish, spread 1 tablespoon lemon curd onto middle of each cupcake. Fill a pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.

From Martha Stewart Cupcakes, May 2009

via Lemon Meringue Cupcakes and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com.

Martha Stewart Cupcake Challenge 20/175

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Tags: citrus, Cupcake, Eat Local, lemon, lemon curd, meringue, pie