(This recipe came from Culinary in the Desert.)
This is definitely a cheater post. I’ve made these Lemon Meringue Cupcakes three or four times in the course of this year, but I just love them so much. I”ve done double posts in the past, where I’ve made more than one thing in a week, so I think it all balances out. Someday I plan to make the lemon curd and just eat it over vanilla ice cream. Mmm mmm good.
The recipe begins with putting lemon juice, sugar, lemon zest and butter in the top of a double boiler and letting it simmer until the mixture is quite thick. Lemon zest is then mixed in and the mixture is covered with plastic wrap and left to chill in the fridge while the rest of the cupcakes come together.
The cupcakes are a fairly straightforward vanilla cupcake with a little lemon juice thrown in.
Once the cupcakes are cool, a small cone is cut out of each and a couple of teaspoons of lemon curd are used to fill in the cone.
Meanwhile, egg whites and cream of tartar are whipped together until foamy, and then granulated sugar is slowly added and whipped for about ten minutes, until the meringue becomes thick and fluffy.
The cupcakes were then topped with a dollop of meringue and put on a cookie sheet to bake in the oven for an additional five or six minutes to put a little color on the meringue.
Fantastic.
My co-workers really enjoyed these. And I know that I did. These are my absolute favorite thing to eat that I make. In a couple of weeks, I will be making my absolute favorite thing to make. Mmmmm…
My next post will be about the glazed Pumpkin Cookies I just made this past Thursday, and then I’ll be caught up with the blog!
This post marks just ten more baked goods to make for this year-long project. Next year I plan to start something a little different, but more on that when it develops.
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