Friday, June 12, 2009

Lemon Meringue Cupcakes

I've always been a fan of lemon meringue pie, but it isn't very portable. So for a rooftop party at the beginning of summer...Lemon Meringue Cupcakes:

The base of these cupcakes is a hot milk cake, so it starts a bit differently than the usual cake batter, by whipping together eggs and sugar:

And then, once you've added flour and leavening, adding a mixture of warm milk and melted butter:

I cleaned the drops I spilled on my muffin tin with a damp paper towel and popped these into the oven for about 20 minutes:

While the cupcakes were baking, I made lemon curd. In addition to the lemon juice, sugar, egg and cornstarch, my lemon curd recipe has a hefty dose of lemon zest. It really adds to the tart flavor:

I then took the cooled cupcakes and cut a little cone out of the top of each, added a dollop of curd, and replaced the top. The top looks messy now, but the meringue will cover this, and also insulate the cake from further cooking while it is toasted:

Egg white and sugar and then whipped to stiff peaks...

Slathered on top, toasted in the oven, and eaten!


  1. Wow, these look great! By the way, Sarah and Billy say hi.

  2. Glad you guys like the pictures! Michelle, look forward to a few treats Tuesday...and Patrick, if you're ever in town, please drop me a note!

  3. Your cupcakes look fantastic! I'm a fan of lemon desserts, and the lemon curd filling sounds delicious.

  4. Thanks Lisa - lemon curd is so good homemade, and I can't resist lemon flavors in the summer:)