LEMON MERINGUE PIE CUPCAKES

INGREDIENTS:

LEMON CUPCAKES

1 1/4 cups (163g) all purpose flour
1 cup (207g) sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup (120ml) milk
1/4 cup (60ml) vegetable oil
1 tsp vanilla extract
2 tsp lemon zest
1 large egg
1/2 cup (120ml) water

LEMON CURD

6 tbsp (90ml) fresh lemon juice
1 tbsp finely grated lemon zest
½ cup (104g) sugar
6 large egg yolks
4 tbsp (56g) unsalted butter

MERINGUE FROSTING

1 cup (207g) sugar
1/2 tsp cream of tarter
1 tsp vanilla extract
4 large egg whites

DIRECTIONS:

1. Preheat the oven to 350°F (176°C) and prepare a cupcake pan with liners.
2. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract, lemon zest and egg to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cupcakes from the oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
8. To make the lemon curd, combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon.
9. Pour the lemon curd into a small bowl and cover with clear wrap pressed against the top of the curd to prevent a film from forming. Refrigerate until completely cool and firm, 3-4 hours …