Lemon Meringue Pie Cupcakes

Lemon Meringue Pie Cupcakes (Adapted from LCBO) For the lemon curd 1/3 cup fresh lemon juice 3 large eggs 1 large egg yolk 1/2 cup granulated sugar 8 tablespoons unsalted butter, cut into chunks 1 teaspoon fresh grated lemon zest For the cupcake batter 1 cup all-purpose flour 1 cup cake flour 2 1/2 teaspoons baking powder 3/4 tsp salt 1 tablespoon fresh grated lemon zest 1 cup granulated sugar 6 tablespoons unsalted butter, softened 1 large egg 1 teaspoon vanilla 1 cup milk For the meringue 3 large egg whites 1/2 teaspoon cream of tartar 1/2 cup granulated sugar To make the lemon curd In a heat-proof bowl, whisk lemon juice, eggs, egg yolk and sugar until smooth. Add butter and place bowl over a pot of simmering water. Whisking gently, cook mixture until it thickens and leaves a ribbon when whisk is lifted - this can take anywhere from 8 to 20 minutes depending on how high the heat is set and how cold the ingredients were. Remove from heat and push through a fine mesh strainer. Fold in lemon zest, cover with plastic wrap and thoroughly chill before using. To make the cupcakes Preheat oven to 375 In a medium bowl, whisk together flours, baking powder and salt. In a large bowl, rub together the lemon zest and sugar with your fingers until the zest is evenly distributed and the sugar takes on a light yellow hue. Add butter and cream together until light and fluffy. Beat in the egg and vanilla until combined. Add dry ingredients to butter mixture alternately with the milk - beginning and ending with the dry ingredients. Evenly divide batter between 24 paper-lined muffin cups - they should be roughly half full. Bake until cake springs back when lightly touched in the center and is just beginning to get a golden hue - about 16 to 20 minutes. Remove and place cupcakes on a wire rack to cool completely. To make the meringue In a large mixing bowl, whip egg whites and cream of tartar until foamy. Slowly add sugar, a tablespoon at a time, and continue whipping until egg whites hold stiff peaks when beaters are lifted. To assemble the cupcakes Preheat oven to 400 Place cupcakes on a large baking sheet. Use a paring knife to cut out a small cone out of the center of each cupcake. Pipe about 1 to 2 tablespoons of the lemon curd into each cupcake. Spoon dollops of meringue over the curd on each cupcake. Bake until the tops of the meringues brown - about 4 to 6 minutes. Makes 24 cupcakes. Just found the recipe? Click here to see where we talked about it!