Lemon Meringue Cupcakes

It's been more than a month since my last post. A lot of things happened. My lil Gwynnie was sick, i was sick, hubby was sick, gazillion things to take care of... anyway, i was in the mood for something sweet and sour. What is better than lemon meringue cupcakes? I love anything with lemon in it, even though some people can't stand the sourness (including my dear husband).

I baked this cupcakes and share it with my fellow lemon fan friend, Kiki. This cupcakes are a little dense but very moist. It has lemon curd filling inside and a meringue frosting.

Cupcakes:

1 cup butter, melted
1 cup sugar
3 eggs
1 1/2 cup flour
1 1/2 tsp baking powder
zest of 1 lemon
1 tsp vanilla extract
pinch of salt

1. Preheat the oven to 180 C
2. In a bowl, sift flour, baking powder & salt, set aside.
3. In a bowl, mix butter, sugar and eggs until well blend, add vanilla and continue mixing. Add flour mixture and lemon zest.
4. Divide into cupcake liners and bake in the oven for 20-25 min or until toothpick inserted comes out clean. Let cool inside the tin.

Lemon Curd:

1 cup lemon juice
6 egg yolks
1 cup sugar (or more if you don't like lemon's sourness)
30 gr butter

Combine lemon juice, egg yolks and sugar in a saucepan. Cook over medium-low heat, stirring continously, especially the sides to prevent eggs curdled and turn into omelet :p Continue cooking until it become thick and glossy. Remove from heat and add butter, stir until all butter has melt. Let cool and set aside.

Meringue:

3 egg whites
1 cup sugar

1. Beat egg whites in an electric mixer until foamy, add sugar in 3 additions and beat until stiff peak.
2. Transfer egg white into a piping bag with round tip (or star, whichever tip you prefer).

Assembly:

1. Cut holes into the cupcake, fill with 1-2 tsp of lemon curd, close the top with cupcake cut out.
2. Pipe meringue on top of the cupcakes and let broil in the oven for 10 seconds or until golden brown.

The finished product