Sunday, August 29, 2010
First Day Cupcakes
Lemon Meringue Pie Cupcakes
1 1/2 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt
2 Tbsp. grated lemon rind
1/2 c. (1 stick) unsalted butter
1 c. sugar
2 Tbsp. lemon juice
3/4 c. sugar
3 Tbsp. all-purpose flour
Pinch of salt
1/4 c. lemon juice
Grated rind of 1 lemon
1/2 c. water
3 egg yolks (save the whites for meringue)
2 Tbsp. (1/4 stick) unsalted butter
3 egg whites
Pinch of salt
1/4 c. sugar
A few teaspoons of sugar for dusting
Prepare the lemon cream:
In top of a double boiler, mix sugar, flour, and salt together. Add lemon juice and rind. Mix well with a whisk. Beat in water, egg yolks, and butter. Place mixture over hot simmering water in a double boiler and cook until smooth and thick, stirring constantly with a whisk (about 20 minutes). Cool and set aside.
Preheat oven to 350F.
Mix flour, baking powder, salt, and lemon rind together. Set aside.
Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each addition. Add lemon juice and beat until well blended. Add flour mixture and continue beating until batter is smooth.
Fill 12 cupcake liners with the batter. Bake for 15 minutes or until cupcakes are golden on top. Remove from oven and cool for 10 minutes.
To make the meringue:
Beat egg whites with a pinch of salt until they start to stiffen. Gradually add sugar, beating until stiff but not dry.
Using a sharp knife, carefully remove a little cone from the center of the cooled cupcakes. Fill the hole with lemon cream.
Place 1 tablespoon of meringue on each cupcake, forming peaks with the back of a spoon. Dust lightly with sugar. Bake the cupcakes in the oven for another 5-7 minutes or until meringue is just golden. Let cool.
Bon appétit et Bonne Rentrée, to all teachers and students!