Tag Archives: lemon dessert

Angelic Lemon Meringue Cupcakes


What is your favorite pie? I’ve been on a kick lately that I want to make my favorite pies or cakes into cupcakes so that I can easily share them. Lemon Meringue is absolutely my favorite pie. I mean basically any dessert with lemon in it and I am sold!

During the summer my favorite dessert is a slice of Angel Food cake topped with fresh raspberries, strawberries and blackberries and whipped cream. Yum! So naturally I decided to combine these two and make a super delicious cupcake to share with all my friends at work!


When you try this recipe get ready to whip some eggs! Whipped egg whites will give you that light, fluffy, airy and fun dessert! One of my favorite things about this recipe was that I could make parts of it and then assemble it all on a different day.  The lemon curd can be made and stored days in advance. I usually like to use Meyer lemons when I bake, but this time I had to use regular lemons because they were big and beautiful and the Meyer lemons were looking kinda sad.

Makes 30 cupcakes.

Ingredients:

Lemon Curd

  • 4 Large Meyer Lemons, juiced (should be about 1/2 cup) and zested
  • 1 Cup Sugar
  • 5 Egg Yolks
  • 1/2 Cup Butter, cubed

Angel Food Cupcake:

  • 12 Egg Whites, room temperature (they will whip faster)
  • 1 1/2 Cup Sugar, split
  • 1 Cup Cake Flour, sifted. This will help you really get that light and fluffy perfect angel food texture.
  • 1 1/2 tsp Cream of Tartar
  • 1/4 tsp Salt
  • 2 tsp Vanilla Extract
  • 1 tsp Lemon Emulsion or 1/2 tsp extract

Meringue Topping:

  • 5 Egg Whites
  • 1 1/4 Cup Sugar
  • 1 Tsp Vanilla Extract
  • 1/2 tsp Cream of Tartar

To make the curd:

In a small dish stir together the sugar and lemon zest. Let it macerate for about 5 minutes, this will help release some of those fragrant oils from the zest. In a small saucepan add the sugar, zest, butter, juice and yolks. Over medium heat cook for 12-15 minutes gently stirring constantly. The butter will melt and the  sauce will start to thicken. Remove from heat and let cool for 5 minutes stirring occasionally. If you are looking for a very smooth jelly consistency then push the curd through a mesh sieve.

Transfer to a glass jar. Cover with plastic wrap so that it touches the top of the curd. Let it come to room temperature.

Store in the fridge.

To make the cupcake:

Preheat oven to 375.

In a stand mixer whip your egg whites on a medium speed until soft peaks form. Slowly add 3/4 cup sugar. Continue whipping until stiff peaks form. When you can remove the whisk and the peaks will stay in place you know that you are there. Beat in the cream of tartar, salt and the vanilla and lemon. In a medium bowl whisk together the flour and 3/4 cup sugar.

Using a spatula gently fold in the dry mix. I saw a technique that shows in a cingular motion running the spatula all around the edge of the bowl and then directly through the center. This helps keep the eggs light and airy and full incorporate the dry ingredients.

Fill  cupcake liners with the batter until they are almost full. Bake for 15-18 minutes until the cake bounces back when you lightly press on it. Remove from oven and cool on a wire rack.

To make the meringue:

In a double boiler or place your metal stand mixer bowl over a pan with a few inches of water. Add all ingredients into the bowl. Over a medium heat whisk together the ingredients. It will start to turn syrupy. Once your mixture reaches between 120 and 140 degrees remove from heat. Using a hand mixer or your stand mixer beat the frosting for 7-10 minutes until stiff peaks form. Make sure that your peaks don’t move at all. Occasionally scrape down the sides of the bowl.

Pick your favorite piping tip and move frosting into a piping bag.

To assemble cupcakes:

Using a filling tip add the lemon curd into a piping bag. Gently fill each cupcake with the lemon curd. Generously pipe frosting onto each cupcake. Using a kitchen torch gently brown the meringue. It is so fun to watch it slightly puff up and get that perfect golden brown!

I hope you give these a try….they are amazing and your friends and family will definitely appreciate it!

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Meyer Lemon Curd

When I was a kid I remember that the church always had a big yard sale every year. And a woman always sold her homemade preserves there. This is the first time I had lemon curd, and every year I looked forward to buying a fresh jar.

I don’t know what exactly attracts me to lemon sweets, but especially in the dead of winter it brings happiness and brightness into my day. If I were to pick one favorite type of dessert I would have to say anything with lemon.


Lemon curd is so versatile you can put it on anything! Ice cream, toast, cake, english muffins, pancakes, waffles, or even just have a little spoonful now and then. I really like using Meyer Lemons because you get all the wonderful citrus flavor without battling the tartness of a regular lemon.

My first batch of curd first went on some citrus English muffins. So so so yummy. The rest of it went into a lemon cupcake! I wonder if I could mix it with whipped cream and pipe it into eclairs or use it as a layer in a trifle. So many possibilities, I can’t wait to make this again and again!


Ingredients:

  • 4 Large Meyer Lemons, juiced (should be about 1/2 cup) and zested
  • 1 Cup Sugar
  • 5 Egg Yolks
  • 1/2 Cup Butter, cubed

In a small dish stir together the sugar and lemon zest. Let it macerate for about 5 minutes, this will help release some of those fragrant oils from the zest. In a small saucepan add the sugar, zest, butter, juice and yolks. Over medium heat cook for 12-15 minutes gently stirring constantly. The butter will melt and the  sauce will start to thicken. Remove from heat and let cool for 5 minutes stirring occasionally. If you are looking for a very smooth jelly consistency then push the curd through a mesh sieve.

Transfer to a glass jar. Cover with plastic wrap so that it touches the top of the curd. Let it come to room temperature.

Store in the fridge.

What will you use your lemon curd for?

 

Meyer Lemon Creme Brûlée 

Whenever I go to a nice restaurant I hope to see two things on the dessert menu: a really delicious chocolate cake or Creme brûlée. Those are hands down my two favorite desserts at restaurants. If I had a pretty heavy meal then I will usually be in the mood for a Creme brûlée. They are so creamy and refreshing. They are also so decadent! Making them at home is pretty easy once you get the hang of it. And torching them yourself is downright fun times!

We’re headed over to my parents house tonight for another round of food battles and board games. Last food battle was scallops. Levi and I were the hands down winners with our wonderful bacon wrapped scallops. Tonight we are doing a Ravioli Battle! So stay tuned for some good ravioli pictures on our instagram @squishycupcakesblog and we’ll definitely be posting some recipes. My parents are hoping to take us down, but I’m pretty confident that my lasagna ravioli and chicken and artichoke ravioli will once again be victorious!

This is the second time we’ve tried making Creme brûlée at home. I’m still trying to perfect the custard to be perfectly smooth. But the taste is spot on! Especially with this lemon flavored treat. Because what is better than Creme brûlée? That’s right……Creme brûlée flavored with fresh meyer lemon zest and meyer lemon juice. By now most of you know my obession with meyer lemons. They are just so perfect for baking. They have that lovely tangy lemon flavor without all the puckering sourness! Give me lemon flavored treats any day and I will be a happy girl!

Here are some of the tips I have learned so far:

  • Patience is key. Let that cream cool down before mixing it with eggs.
  • Get a good strainer. This helps ensure you’ll get a consistent texture.
  • Don’t get any water in your ramekins.
  • Allow plenty of time for prep and cooling

This recipe should fill 4 6oz ramekins.

Ingredients:

  • 2 Cups Heavy Cream
  • 6 Tbsp Granulated Sugar
  • 4 Egg Yolks
  • Zest of 2 Meyer Lemons
  • Juice of 2 Meyer Lemons
  • 1 Tsp Vanilla Extract or scrape out 1 vanilla bean pod
  • Top with granulated sugar and fresh berries

Preheat oven to 325.

In a medium saucepan over low heat mix together the cream, vanilla (drop in the empty pod as well), lemon zest and lemon juice. Slowly heat stirring constantly for about 7-10 minutes. Your cream should get a little thick and coat the back of the spoon, but not boil.

Remove from heat and let cool for about 10 minutes.

In a medium mixing bowl whisk together the egg yolks and sugar. Whisk until thickened and light in color. Slowly strain in the cream mixture whisking consistently. Add the mixture back into the saucepan. Cook over low heat whisking frequently for 10 minutes. Again it should be very hot, but not boiling.

I use a small strainer and a ladle to evenly pour the liquid into the ramekins. this helps get out any egg whites that may have snuck into your custard. Take a roasting pan and add 1 inch boiling water. Place the ramekins in the water. Bake for 35-45 minutes until the top is just slightly browned, the custard jiggles just a little and when you insert a knife it comes out clean.

Remove from oven, let cool for 20-30 minutes. Cover and chill in the fridge for at least 2 hours.

Top with granulated or super fine sugar. Use a handheld torch to slowly melt and brown the sugar. Rumor has it that you can also do this under a broiler. Let cool, top with some fresh fruit and enjoy!

Lemon Dream Cheesecake Bars

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I don’t know if you guys know this about me….I am OBSESSED with lemon. Especially lemon desserts. You can’t go wrong with a tangy, creamy, lemony dessert of joy and joyness.

 

It just makes me happy.

Since there is just 2 of us most of the time we don’t actually completely finish off a full dish. Either something else yummy comes along, or we get bored and it just hangs out on the counter till kitchen cleaning day. But we did with this one. It is just that good!

Here we go……

Crust:

  • 1 1/2 Cups Flour
  • 1/2 Cup Powdered Sugar
  • 3/4 Cup Butter- Cold and cubed

Filling:

  • 4 Eggs
  • 1 1/2 Cups Sugar
  • 1 Tbsp Flour
  • 1 Tbsp Fresh Lemon Zest
  • 1/2 Cup Lemon Juice

Cream Cheese Top:

  • 16 oz Cream Cheese
  • 1 Cup Sugar
  • 2 Eggs

Preheat oven to 350. Whisk together the flour and sugar. Cut in the butter with a knife or fork or whisk or if you are super cool you have the tool that is meant to do this. So cutting in cold butter is what helps you get the flaky buttery crust. It is so yummy. Spread the dough into a 13×9 pan and bake for 15 minutes or until its lightly browned. It’s important to completely cook this because you don’t want the lemon layer to soak through and make it all soggy.

While the crust is baking mix the lemon filling in a medium bowl and cover it and put it in the fridge. Once your crust has cooled a little bit take the filling out of the fridge and there will be a white film on the top, skim this film off and then pour the mixture on the crust.

In a medium bowl beat the cream cheese until it’s completely smooth. Beat in the sugar and eggs. Pour this over the lemon filling. Don’t worry if it mixes in a little bit because it should all separate out while baking.

Bake at 350 for 30 minutes until the filling barely jiggles. Cool for 30 minutes on the counter and then chill in the fridge for at least an hour before serving.
2015/01/img_20561.jpgHow pretty is that?!?!?

I super love these and will be making them again and again! They would be great for taking to gatherings. Or you can make a half recipe in an 8×8 pan and keep it all for yourself.