Happy May! How is everyone doing? I’m doing ok trying to catch up with my hikes and somewhat eating a bit healthier. I suffer from high blood pressure and cholesterol (it’s in my genes, everyone in my family has the same stuff). Hiking makes me really happy, I enjoy just climbing the hill and relaxing, it’s my happy place.

Like I mentioned before, I have a lemon tree so when life gives you lemons … you bake Lemon Meringue Cupcakes! (I know, I know I was going to make lemons bars, but I completely forgot!)

In this recipe you have to accomplish 3 steps:  the cake part, lemon curd and frosting. I would suggest you make the lemon curd the night before so you don’t feel too tired at the end of the day.

I hope you enjoy the recipe . Don’t forget to follow me on Instagram : https://www.instagram.com/Pastry_Tales/

Ingredients

yields 12-14 cupcakes

Lemon Cupcakes

1 1/4 cups all purpose flour

1 cup white granulated sugar

1 1/2 tsp baking powder

1/2 tsp salt

1/2 cup milk rom temperature

1/4 cup vegetable oil

3 tablespoons lemon juice (you can add more if you prefer)

3 tsp lemon zest

1 large egg rom temperature

3 tablespoons water room temperature

Lemon Curd

7 tbsp lemon juice

1 1/2 tbsp lemon zest

1/2 cup white granulated sugar

6 large egg yolks

4 tbsp unsalted butter

Meringue Frosting

1 cup white granulated sugar

1/2 tsp cream of tartar

1 tsp vanilla extract

4 large egg whites room temperature

Directions

Make the lemon curd:

1.- In a small saucepan over medium heat, melt the butter.

2.- Remove the pan from heat, whisk in sugar, zest and lemon juice. Add the yolks to the pan, one at the time, mixing well after each addition.

3.-Return pan to medium-low heat, whisking constantly until mixture thickens or coats the back of a wooden spoon.

4.-Immediately press mixture trough a mesh strainer into a clean bowl. Cover with plastic wrap pressed against the top of the curd to prevent a film from forming. Refrigerate until completely cool and firm about 3 hours.

Make the cupcakes:

1.- Preheat the oven to 350 F and prepare a cupcake pan with liners (you can use some yellow ones if you want to).

2.- In a mixing bowl, sift flour, sugar, baking powder and salt. Set aside.

3.- In a medium bowl mix milk, oil, lemon juice, lemon zest and egg.

4.-Add the wet ingredients to the dry ingredients and beat slowly until well combined.

5.- Add the water to the batter and mix on low speed until well combined. Do not overmix. Batter will be kinda thin.

6.- Fill the cupcakes liners about 2/3 (not more otherwise it won’t have a nice rise). Bake for 17 minutes, or until a toothpick comes out with a few moist crumbs.

7.- Remove cupcakes from the oven and allow to cool for 5 minutes, then remove to a cooling rack.

Make the frosting:

1.-To make the meringue, combine sugar, cream of tartar, vanilla extract and egg whites in a large mixer bowl. Place the bowl over a saucepan of simmering water.

2.-Whisk constantly until sugar is dissolved and eggs whites are warm, between 125-140 degrees on a thermometer.

3.-Using the whisk attachment, beat the egg white mixure on low speed, gradually increasing to high, until stiff peaks form about 7 minutes.

Now what do I do?

To put the cupcakes together:

1.-Use a long thin tip ( I used Wilton #230 tip) to fill the cupcake with lemon curd. Make sure you insert a good amount into each cupcake.

2.-Frost the cupcakes with the meringue frosting. I used Wilton # 1M.

3.-Refrigerate cupcakes until ready to serve.

Enjoy!!!!