Lemon Meringue Pie Cupcakes

Ingredients:

To Make 12 Absolutely Delicious Lemon Meringue Pie Cupcakes

• 3 egg yolk
• 3/4 c white sugar
• 3 tablespoons all-purpose flour
• pinch of salt
• 3 tablespoons lemon juice
• 2 tablespoons lemon zest, lightly packed
• 1/2 cup of water
• 2 tablespoons unsalted butter, melted

• 1/2 cup unsalted butter
• 1 cup of sugar
• 2 eggs
• 3 tablespoons lemon juice
• 2 teaspoons baking powder
• 1 teaspoon of salt
• 1-1/2 cup all-purpose flour

• 3 reserved egg whites
• pinch of salt
• 1/4 cup sugar

Lemon Meringue Pie Cupcakes

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Ingredients

  

LEMON FILLING:

• 3 egg yolk
• 3/4 c white sugar
• 3 tablespoons all-purpose flour
• pinch of salt
• 3 tablespoons lemon juice
• 2 tablespoons lemon zest lightly packed
• 1/2 cup of water
• 2 tablespoons unsalted butter melted

CUPCAKES:

• 1/2 cup unsalted butter
• 1 cup of sugar
• 2 eggs
• 3 tablespoons lemon juice
• 2 teaspoons baking powder
• 1 teaspoon of salt
• 1-1/2 cup all-purpose flour

MERINGUE:

• 3 reserved egg whites
• pinch of salt
• 1/4 cup sugar

Instructions

 

• Step 1: Preheat oven to 375 degrees.
• Step 2: Make the lemon filling: In a small saucepan over low heat, whisk egg yolks, sugar, flour, and salt; whisk together lemon juice, lemon zest, water, and melted butter. Increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thickened, about 7 minutes. Remove from heat and set aside.
• Step 3: Make the cupcakes: In a medium bowl, beat butter and sugar until light and fluffy; beat eggs, lemon juice, baking powder, and salt. Stir in flour until just blended. Divide cupcake batter among 12 cupcake cups in a muffin pan, and bake for 20 minutes (or until the centers of cupcakes are firm.) Remove the cupcakes from the oven and let them cool for 5-8 minutes (do not turn the oven off.)
• Step 4: Make the meringue: Beat the reserved egg whites with the salt until the mixture begins to harden. Add the sugar and beat until the meringue is stiff and forms nice peaks (don’t overdo it.)
• Step 5: Assemble the Lemon Meringue Pie Cupcakes: With a sharp knife, remove the center of each cupcake (approximately 1″ in diameter), leaving a cupcake layer underneath cut out; discard the cupcake core (or offer the weary baker a little tangy snack.) ill the center of the cupcakes with a lemon filling.
• Step 6: Finish :Divide meringue between cupcakes, spreading around the edges and tapping gently with the back of a spoon to form peaks. Return cupcakes to oven and bake an additional 5-6 minutes until meringue peaks are golden brown. Remove from the oven and let cool for 10 minutes. Refrigerate an hour or more before serving. Enjoy!!!