Ingredients:

3 egg yolks (reserve whites for meringue) (filling)

3/4 cup granulated white sugar (filling)

3 tbsp all-purpose flour (filling)

pinch of salt (filling)

3 tbsp lemon juice (filling)

2 tbsp lemon zest, loosely packed (filling)

1/2 cup water (filling)

2 tbsp unsalted butter, melted (filling)

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:

1. 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.

2. Preheat oven to 375 degrees.

3. 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 20 minutes until cupcake centers are firm remove cupcakes from oven and cool 5-8 minutes (do not turn off oven).

5. 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).

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 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.

Bon Appetit!