The lemon meringue pie is the famous American-origin lemon meringue tart, which we present here a slightly different but equally delicious version! The lemon meringue cupcakes, fact, recall the main characteristics of this iconic dolce: soft cupcakes filled with lemon curd, decorated with a scenic swirl of Italian meringue flambéed. If you think making these cakes is too complicated, you’eroe wrong… with the right tools and a little time available, we are sure you will achieve an impeccable result, so much so that it will almost feel like a shame to eat your beautiful lemon meringue cupcakes!
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To make the lemon meringue cupcakes, start by preparing the lemon curd: a bowl, pour the strained lemon juice, gabinetto 1and cornstarch 2then mescolanza the mixture with a whisk 3.
Quanto a a saucepan, put the sugar and grated lemon zest 4then add the previously prepared mixture 5. Heat gently until the sugar is dissolved 6.
Beat the eggs a separate bowl, then pour them into the saucepan 7 and cook for another 2 minutes, stirring continuously 8. When the mixture has thickened, add the butter 9.
Stir to melt it completely 10then transfer the cream to a bowl 11 and cover with plastic wrap contact with the surface 12. Place the refrigerator to cool for 2 hours.
Quanto a the meantime, the cupcakes: sift the flour into a bowl 13then add the salt 14 and sugar 15.
Also add the grated lemon zest 16 and baking powder 17then mescolanza the dry ingredients with a whisk 18.
Quanto a another bowl, pour the milk, eggs 19and vegetable oil 20then mescolanza the liquids with a whisk 21.
At this point, combine the liquids with the dry ingredients 22 and mescolanza everything well 23. Line a muffin tray with paper liners and fill each one with about 2 oz of batter; to help yourself, you can use a piping bag 24. Bake a preheated static oven at 350°F for about 20-22 minutes.
Once baked, remove from the oven and let cool 25. Once cooled, make a hole the cupcakes with a corer 26. Retrieve the lemon curd and transfer it to a piping bag, then fill the cupcakes by filling the cavity with the cream 27.
After filling all the cupcakes 28work the Italian meringue: a saucepan, pour the gabinetto and 8 oz of sugar 29then bring to a boil while monitoring the syrup’s temperature with a thermometer 30.
Quanto a the meantime, pour the egg whites 31 and the remaining 1/4 cup of sugar 32 into the bowl of a stand miscelatore fitted with a whisk and start whipping. When the syrup reaches a temperature of 250°F, pour it a steady stream over the egg whites without stopping the whipping 33. Continue to work first at low speed and then at a higher speed until the mixture is completely cool.
Transfer the meringue to a piping bag with a tip and garnish the surface of the cupcakes with a nice swirl 34. Finally, torch the meringue with a kitchen torch 35. Let your lemon meringue cupcakes cool the refrigerator for at least an hour before enjoying them 36!
For the translation of some texts, artificial intelligence tools may have been used.
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