Ingredients
- 3 egg yolks (reserve whites for meringue)
- 3/4 cup granulated white sugar
- 3 tbsp all-purpose flour
- pinch of salt
- 3 tbsp lemon juice
- 2 tbsp lemon zest, loosely packed
- 1/2 cup water
- 2 tbsp unsalted butter, melted
- 1/2 cup unsalted butter (cupcake)
- 1 cup sugar (cupcake)
- 2 eggs (cupcake)
- 3 tbsp lemon juice (cupcake)
- 2 tsp baking powder (cupcake)
- 1 tsp salt (cupcake)
- 1-1/2 cups all-purpose flour (cupcake)
- 3 reserved egg whites (meringue)
- pinch of salt (meringue)
- 1/4 cup sugar (meringue)
Directions
- 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 minutes; remove from heat and set aside.
- Preheat oven to 375 degrees.
- 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.
- Divide cupcake batter between 12 cupcake liners in a muffin pan; bake 20 minutes until cupcake centers are firm; remove cupcakes from oven and cool 5-8 minutes (do not turn off oven).
- Meanwhile, make meringue: beat reserved 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).
- 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.
- 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 additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes; refrigerate an hour or more before serving. Makes: 12 absolutely delicious cupcakes