Lemon Meringue Cupcakes
In Season 2 of The Great British Baking Show ™ we saw Jason create this dish. He used a lemon créme patissiere but in tests, we found that the best way to get a really sharp lemon flavor was with a lemon curd, which is what we use in this version of the recipe.
- Time: 120 min
Source: Relaxed Recipes
Ingredients
- CUPCAKES
- Prep: Preheat oven to 350°F . Line a 12-cup muffin tin with paper liners
- Dry ingredients: Whisk flour, baking powder, and salt in a medium bowl
- Wet mixture: In a large bowl, cream butter and sugar with an electric mixer unti
- Combine: Alternate adding dry ingredients and buttermilk to the butter mixture,
- Bake: Divide batter evenly among liners . Bake 18-22 minutes until a toothpick i
- Cool: Cool in pan 5 minutes, then transfer to wire rack. Cool completely before
- LEMON CURD
- Cook: In a heavy-bottomed saucepan, whisk together lemon juice, zest, sugar, egg
- Finish: Remove from heat and whisk in butter until smooth. Strain through fine-m
- SWISS MERINGUE
- Heat: Combine egg whites, sugar, and salt in the bowl of a stand mixer. Set bowl
- Whip: Remove from heat and attach to mixer with whisk attachment. Add cream of t
- ASSEMBLY
- Core: Using a cupcake corer or small knife, remove center from each cupcake, lea
- Fill: Spoon or pipe lemon curd into each hollow, filling to just below the top
- Top: Using a piping bag fitted with a star tip, pipe meringue generously on top
- Torch: Use a kitchen torch to lightly brown the meringue peaks until golden. Alt
- Serve: Best enjoyed the day they're made, but can be stored covered at room temp