LEMON MERINGUE CUPCAKES

YOU’LL NEED:

LEMON FILLING:
»3 Eggs yolks,(reserve whites for meringue).
»3/4 C. granulated white sugar.
»3 Tbsps. all-purpose flour.
»Pinch of salt.
»3 Tbsps. lemon juice.
»2 Tbsps. lemon zest, loosely packed.
»1/2 C. water.
»2 Tbsps. unsalted butter, melted.
CUPCAKES:
»1/2 C. unsalted butter.
»1 C. sugar.
»2 Eggs.
»3 Tbsps. lemon juice.
»2 Tsps. baking powder.
»1 Tsp. salt.
»1-1/2 C. all-purpose flour.
MERINGUE:
»3 Egg whites.
»Pinch of salt.
»1/4 C. sugar.

HOW TO MAKE:

1-MAKE LEMON FILLING: In small saucepan over low heat, whisk egg yolks, sugar, flour, and salt; whisk in lemon juice, lemon zest, water, and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thick, about 7 mins; remove from heat and set aside
2-Preheat oven to 375ºF
3-MAKE CUPCAKES: In medium bowl, beat butter and sugar until light and fluffy; beat in eggs, lemon juice, baking powder, and salt; beat in flour until just combined
4-Divide cupcake batter between 12 cupcake liners in a muffin pan; bake 15 to 16 mins until center of cupcakes firms up; remove cupcakes from oven and cool 5 to 8 mins [do not turn off oven].
5-MEANWHILE, MAKE MERINGUE: beat egg whites with salt until mixture begins to stiffen; add sugar and beat until meringue is stiff and forms pretty peaks,[don’t overdo it].
6-With a sharp knife, remove center of each cupcake,[about 1″ in diameter], leaving a layer of cupcake beneath cut out; discard cupcake core,[or treat the weary baker to a tart little snack]; fill cupcake centers with lemon filling
7-Divide dollops of meringue between cupcakes, spreading out to edges and gently tapping with back of spoon to form peaks; return cupcakes to oven and bake an additional 5 to 6 mins until meringue peaks are golden brown; remove from oven and let cool 10 mins; refrigerate an hour or more before serving – Makes: 12 absolutely delicious cupcakes

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