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.
- 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
- 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!