Recipe courtesy of The Kitchen
Lemon Meringue Cupcakes
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- Level: Intermediate
- Total: 1 hr 45 min (includes cooling time)
- Active: 40 min
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 124
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 1 g
- Cholesterol
- 10 mg
- Sodium
- 59 mg
- Level: Intermediate
- Total: 1 hr 45 min (includes cooling time)
- Active: 40 min
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 124
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 1 g
- Cholesterol
- 10 mg
- Sodium
- 59 mg
Ingredients
Directions
Special equipment:
a pastry bag with a medium to large round pastry tip; a kitchen torch- Prepare the lemon cake mix according to the package instructions to make 24 cupcakes. Let cool completely.
- Using a melon baller or small spoon, scoop out a well from the top center of each cupcake. Trim the bottoms of the scooped pieces of cake to use as plugs.
- Place about 2 teaspoons lemon curd into the well of each cupcake and plug the hole with the reserved trimmed cake pieces.
- In the bowl of a stand mixer, combine the egg whites and cream of tartar. Mix the egg whites on medium-high speed until frothy, about 1 minute. Slowly pour in the sugar and continue to beat until the egg whites are glossy and form stiff peaks, about 5 minutes.
- Fit a pastry bag with a medium to large round pastry tip. Fill the pastry bag with the meringue. Pipe the meringue in a circular motion on top of each cupcake. Transfer the cupcakes to a sheet tray. Use a kitchen torch to toast the meringue tops until nicely browned, like a toasted marshmallow.
