RECIPE

Lemon Meringue Cupcakes

Author: Sarah | Broma Bakery
Serves 7 cupcakes ADJUST SERVINGS

INGREDIENTS
For the cupcakes

 1 stick unsalted butter, room temperature

 3/4 cup sugar
 2 large eggs, room temperature
 2 teaspoons vanilla extract
 1 1/2 cups all-purpose flour
 1 1/2 teaspoons baking powder
 1 teaspoon salt
 1/2 cup buttermilk

For the lemon curd

 3 large egg yolks

 1 1/2 tablespoons lemon zest
 1/2 cup lemon juice
 1/2 cup sugar
 6 tablespoons butter

For the meringue

 3 large egg whites

 1/2 cup sugar
 1 teaspoon vanilla extract

INSTRUCTIONS
1. Preheat oven to 350°F. Line a cupcake tray with 7 extra large cupcake molds.*
2. In a large bowl using a whisk, mix the butter and sugar util light and fluffy,
about 2 minutes. Add in eggs and vanilla extract, mixing until combined.
3. In a separate bowl, combine the flour, baking powder, and salt. Alternate
mixing in the flour and the buttermilk until everything comes together. Do not
overmix.
4. Using a ¼ cup scoop, scoop two scoops of batter into each cupcake mold. Tap
the cupcake tray against a solid surface to even out the cupcake batter's
surface. Place in oven and bake for 27 minutes, until the tops of the cupcakes
are golden around the edges and a knife comes out clean when inserted into
the center of the cupcake.** Allow to cool to room temperature before
assembling.
5. While the cupcakes are baking, make the lemon curd. Create a double boiler
and, in the top bowl, whisk together the egg yolks, lemon zest, lemon juice,
and sugar. Whisk constantly over medium high heat for 6-7 minutes, until the
curd becomes thick and coats the back of a spoon. Immediately remove from
heat and whisk in butter until beautiful and glossy!
 6. Strain the curd through a fine mesh sieve to remove any lumps, then place in a
bowl, cover with plastic wrap, and set in fridge until you're ready to assemble
your cupcakes.
7. Using a small sharp knife, cut a 1 inch diameter conical hole into the top of the
cupcakes. Scoop as much cupcake out as you'd like, depending on how much
curd you want (I created a pretty wide and deep hole). Cut the top off of the
cone and save it as a lid for the cupcake. Scoop 1-2 tablespoons of lemon curd
into the center of the cupcake, then top with the cupcake lid. Repeat with all
cupcakes.
8. Now make the meringue! In a standing mixer, whip the egg whites until light
and fluffy, about 3 minutes. Slowly add in the sugar and vanilla extract, and
continue to whip until the meringue holds stiff peaks.
9. Scoop the meringue on top of the filled cupcakes, using a large spoon to create
pretty folds in the meringue. Remove the top rack from your oven and place
meringues under the broiler on high for 2-4 minutes, turning halfway for even
baking. I didn't move away from the oven, as the meringues can burn in 2
seconds! Just watch them like a hawk. Allow the tops to cool to room
temperature before serving.

RECIPE NOTES
*I used HUGE cupcake molds. If you only have regular sized ones, you will end up
with more than 7 cupcakes. Probably around 12.
**If using regular sized cupcake molds, this number will be shorter. Check them after
18 minutes.