Lemon meringue cupcakes from my mom's kitchen and a bit about insomnia
Recipe type: celebratory cupcake!
A beautiful little cupcake made of lemon cake, filled with tangy lemon filling, and topped with perfectly swirled meringue: how glamorous! And so delicious, too.
  • Cake:
  • 1¼ cup flour
  • ¾ tsp baking powder
  • ¼ tsp salt
  • ¾ cup milk
  • 5 Tb butter, unsalted
  • 2 eggs
  • 1 egg yolk
  • 1¼ cup sugar
  • 1 tsp vanilla
  • ¼ tsp almond extract
  • Lemon filling:
  • ¼ cup butter, unsalted
  • ⅓ cup fresh lemon juice
  • 2 eggs
  • 2 egg yolks
  • 1 cup sugar
  • 2 Tb cornstarch
  • ¼ cup cold water
  • 1 tsp lemon zest
  • Meringue:
  • 4 egg whites
  • ¼ tsp cream of tartar
  • ¼ cup sugar
  1. Cake: Sift flour, baking powder, and salt together.
  2. Heat milk and butter until butter melts.
  3. Beat egg, yolk, and sugar together for 3 minutes on medium.
  4. Add vanilla and almond; leaving mixer on low, alternately add flour and milk
  5. Use liners in cupcake pans.
  6. Divide batter to make 15 cupcakes.
  7. Bake at 350 degrees for 20 to 25 minutes until a toothpick comes out clean.
  8. Cool on wire rack.
  9. Lemon filling:
  10. Heat butter and lemon juice to about 130 degrees. Combine cornstarch with water. Whisk eggs and egg yolks with sugar.
  11. Stir in cornstarch/water, then whisk in hot butter and lemon juice mix.
  12. Return all to saucepan and boil about 5 minutes until thick.
  13. At last minute of boiling, add lemon zest. Cool.
  14. Cover with plastic wrap by pressing it right on top of filling so skin doesn't form.
  15. If custard is still a little warm, poke a few holes in wrap to prevent sweating. Chill in fridge up to 3 days.
  16. Meringue:
  17. Whip whites with cream of tartar until foamy, then beat until peaks form.
  18. Add sugar 1 Tb at a time.
  19. To assemble: Cut top off cupcake at top of paper liner.
  20. Cut a cone shaped hole out of center of cupcake.
  21. Fill with lemon filling and replace top.
  22. Put filled cakes (still in liners) on cookie sheet.
  23. Put ⅓ cup meringue on top of each and spread to cover.
  24. Bake at 350 for 15 minutes.
  25. Cool before serving.
  26. May refrigerate up to 2 days.
  27. These really require a dessert plate and a fork!
Recipe by vomitingchicken.com at https://vomitingchicken.com/lemon-meringue-cupcakes-from-my-moms-kitchen-and-a-bit-about-insomnia/