Lemon Meringue Pie Cupcakes
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. For the filling:
– Whisk egg yolks, sugar, flour, and salt in a saucepan.
– Stir in lemon juice, lemon zest, water, and melted butter.
– Cook over medium heat, stirring until thickened. Remove from heat and cool.
– Stir in lemon juice, lemon zest, water, and melted butter.
– Cook over medium heat, stirring until thickened. Remove from heat and cool.
3. For the cupcakes:
– Cream butter and sugar in a large bowl.
– Add eggs and mix well, then stir in lemon juice.
– In a separate bowl, whisk baking powder, salt, and flour.
– Gradually add dry ingredients to the wet ingredients and mix until combined.
– Fill cupcake liners two-thirds full with batter.
– Add eggs and mix well, then stir in lemon juice.
– In a separate bowl, whisk baking powder, salt, and flour.
– Gradually add dry ingredients to the wet ingredients and mix until combined.
– Fill cupcake liners two-thirds full with batter.
4. Bake for 15-18 minutes until cupcake center is firm.
5. Remove the center of the cupcakes and fill with lemon filling.
6. For the topping: Beat reserved egg whites with salt until soft peaks form.
Gradually add sugar and beat until stiff peaks form.
Gradually add sugar and beat until stiff peaks form.
7. Top each cupcake with meringue, spreading to cover the filling and sealing the edges. Create decorative peaks on the meringue.
8. Put cupcakes back in oven and bake for another 5 minutes or so until the peaks of meringue are browned.
9. Let cool and serve!
These Lemon Meringue Pie Cupcakes are the epitome of a show-stopping dessert. They are a true labor of love that will leave your friends and family in awe of your baking skills. So, why not take a trip down memory lane and create new moments of happiness? Treat yourself to a batch of these irresistible cupcakes and savor the sweet and tart symphony that awaits you.
