Lemon Meringue Pie Cupcakes

Lemon Meringue Pie Cupcakes (Adapted from LCBO)

For the lemon curd

1/3 cup fresh lemon juice
3 large eggs
1 large egg yolk
1/2 cup granulated sugar
8 tablespoons unsalted butter, cut into chunks
1 teaspoon fresh grated lemon zest

For the cupcake batter

1 cup all-purpose flour
1 cup cake flour
2 1/2 teaspoons baking powder
3/4 tsp salt
1 tablespoon fresh grated lemon zest
1 cup granulated sugar
6 tablespoons unsalted butter, softened
1 large egg
1 teaspoon vanilla
1 cup milk

For the meringue

3 large egg whites
1/2 teaspoon cream of tartar
1/2 cup granulated sugar

To make the lemon curd

In a heat-proof bowl, whisk lemon juice, eggs, egg yolk and sugar until smooth. Add butter and place bowl over a pot of simmering water. Whisking gently, cook mixture until it thickens and leaves a ribbon when whisk is lifted - this can take anywhere from 8 to 20 minutes depending on how high the heat is set and how cold the ingredients were. Remove from heat and push through a fine mesh strainer. Fold in lemon zest, cover with plastic wrap and thoroughly chill before using.

To make the cupcakes

Preheat oven to 375

In a medium bowl, whisk together flours, baking powder and salt.

In a large bowl, rub together the lemon zest and sugar with your fingers until the zest is evenly distributed and the sugar takes on a light yellow hue. Add butter and cream together until light and fluffy. Beat in the egg and vanilla until combined. Add dry ingredients to butter mixture alternately with the milk - beginning and ending with the dry ingredients.

Evenly divide batter between 24 paper-lined muffin cups - they should be roughly half full.

Bake until cake springs back when lightly touched in the center and is just beginning to get a golden hue - about 16 to 20 minutes. Remove and place cupcakes on a wire rack to cool completely.

To make the meringue

In a large mixing bowl, whip egg whites and cream of tartar until foamy. Slowly add sugar, a tablespoon at a time, and continue whipping until egg whites hold stiff peaks when beaters are lifted.

To assemble the cupcakes

Preheat oven to 400

Place cupcakes on a large baking sheet. Use a paring knife to cut out a small cone out of the center of each cupcake. Pipe about 1 to 2 tablespoons of the lemon curd into each cupcake. Spoon dollops of meringue over the curd on each cupcake. Bake until the tops of the meringues brown - about 4 to 6 minutes.

Makes 24 cupcakes.

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