Can I use lemon curd instead of a lemon filling?

You can buy the lemon curd and omit that step if you want.

Can I omit the dry lemons?

yes, you can not do them as a garnish; just use a kitchen torch to burn the peak of the frosting to decorate them a little.

This cupcake butter can be used as a base for other flavours.

Yes, you can use it as a base and add other zest or add some fruits inside, or maybe some chips to add another dimension.

Lemon Meringue Cupcake with dry lemons

Description

If you are a fan of Lemon Meringue pie, you will love this option for a cupcake because every bite of the cupcake will remind you of a lemon meringue pie. They are a perfect dessert for lunch or brunch because the lemony cupcakes will compensate for the sugar and be more Sutil-sweet after lunch. It is a simple recipe that is a crowd-pleaser.

Ingredients

Units Scale

Cupcake recipe:

2 cups of flour
1 teaspoon of baking powder
1/4 teaspoon of salt
1 cup of milk
2 eggs
2/3 of a cup of sugar
1/2 cup of unsalted butter, melted
1 teaspoon of vanilla extract
1 tablespoon of lemon zest

Filling:

1 can of Condensed milk
1/4 cup of Lemon juice

Meringue:

4 egg whites
1/4 teaspoon cream of tartar
1 cup of sugar
1/2 cup of water

Garnish:

2 Whole lemons

Instructions

For the cupcake:

Preheat the oven to 350°F (180°C) and put liners into a 12-cupcake pan.
In a large bowl, mix the butter and sugar until creamy over medium-high speed. Add one egg at a time and beat after each addition. Also, incorporate vanilla and lemon zest.
Add the flour, baking powder and salt with a strainer and alternate with the milk. Begin with the dry ingredients and finish with them.
Scoop the cupcake batter into the muffin pan. Bake them for 15 to 18 minutes until a toothpick comes clean.
Cool cupcakes for 5 minutes and transfer them to a rack to keep colling for 15 minutes before using them

For the Meringue:

Beat the egg whites with cream of tartar at medium speed in a bowl of a stand mixer.
Meanwhile, pour the water and cup of sugar into simmering in a small saucepan. Use a thermometer to check that the mixture comes to a softball. Pour the sugar mixture into the egg whites and beat them until they become a meringue and feel cold to the touch. Fill a piping bag and set it aside for further use.

For the homemade lemon curd or filling:

Open the condensed milk can and pour it over a small bowl and add the lemon juice. Mix it well and set it aside for later.

For the dry lemons:

Preheat the oven to 180°C and prepare a cookie sheet with parchment paper.
Cut the lemon and even slices with a sharp knife and place them a couple of centimetres over the cookie sheet.
Bake them for 1 hour or until they are dry. You should turn them over at half of the bake.
Let them cool in a wire rack and store them in an airtight container in the fridge for a long time.

For the assembly of the cupcake:

Scoop the center of the cupcakes with a little knife and reserve the top of the cupcakes. You can also use a cupcake corer if you have one. Fill them with the homemade lemon curd and top it with the top cupcake layer.
Pipe the meringue on top and garnish with one dry lemon. If you don’t want to use the dry lemons, you can use a blow torch to broil them a little the meringue for a finished look.

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