LEMON MERINGUE PIE CUPCAKES

LEMON MERINGUE PIE CUPCAKES

* Ingredients:

+ LEMON FILLING:

3 egg yolks

3/4 c white sugar

3 tablespoons all-purpose flour

pinch of salt

3 tablespoons lemon juice

2 tablespoons lemon zest, slightly compressed

1/2 cup water

2 tablespoons unsalted butter, melted

CUPCAKES:

1/2 cup unsalted butter

1 cup sugar

2 eggs

3 tablespoons lemon juice

2 teaspoons baking powder

1 teaspoon salt

1-1/2 cup whole wheat flour

MERINGUE:

3 egg whites reserved

Pinch Salt

1/4 cup Sugar

1) LEMON FILLING: In a small saucepan over low heat, beat egg yolks, sugar, flour and salt; Mix

together lemon juice, lemon zest, water and melted butter; Increase heat to medium and cook,

stirring constantly, until lemon filling is smooth and thick, about 7 minutes. Remove from heat and set

aside

2) Preheat oven to 375 degrees

3) CUPCAKES: In a medium bowl, beat butter and sugar until light and fluffy; Whisk together eggs,

lemon juice, baking powder, and salt; Add flour until combined.

4) Divide the cupcake batter between 12 cupcake cases in a muffin pan; Bake 20 minutes or until

centers of cupcakes are set; Remove the cupcakes from the oven and allow them to cool for 5-8

minutes (do not turn the oven off).

5) In the meantime, prepare the meringue: Beat the reserved egg whites with the salt until the mixture

begins to solidify; Add the sugar and beat until the meringue is stiff and forms nice peaks (don’t

overdo it)

6) Using a sharp knife, remove the center of each cupcake (about 2.5 cm in diameter) and cut out a

layer of cupcake underneath; Discard the cupcake core (or offer the tired baker a flavorful snack); Fill

the center of the cupcakes with the Lemon Filling . 7) Divide the meringue between the cupcakes,

spreading it around the edges and patting it gently with the back of a spoon to form peaks. Return

the cupcakes to the oven and bake for another 5 to 6 minutes, until the meringue tops are golden

brown. Remove from oven and let cool for 10 minutes; Refrigerate for an hour or more before serving.

Yield: 12 absolutely delicious cupcakes

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