Lemon Meringue Cupcakes

Ingredients

Lemon Curd
• 5 1/2 tablespoons squeezed lemon juice from 3 medium lemons
• 2 eggs
• 2 egg yolks (save the whites for the Swiss Meringue Frosting)
• 1/2 cup sugar
• 2 tablespoons unsalted butter
• 2 teaspoons heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Lemon Cupcakes
• 2 medium lemons for 2 tablespoons of lemon zest
• 2 1/4 cups cake flour
• 1 1/4 cups all-purpose flour
• 1 tablespoon plus 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1 cup unsalted butter, at room temperature
• 2 1/4 cups sugar
• 3 eggs
• 1/2 cup sour cream

Swiss Meringue Frosting
• 6 egg whites
• 1 1/2 cups sugar
• 1/2 teaspoon cream of tartar
• 1 1/2 teaspoons vanilla

Instructions

Lemon Curd
1. Bring the lemon juice to a boil in a small saucepan over medium heat, then remove from the heat and set aside.
2. Whisk together the eggs and yolks in a small bowl. Add the sugar and lemon juice to the eggs, and whisk well until combined.
3. Set a small bowl strainer or sieve over a small bowl, and place next to the stove.
4. Pour the lemon mixture into a non reactive (stainless steel, ceramic, or non-stick) saucepan, and cook over medium heat, whisking constantly, until the mixture gets thick and bubbly, about 3-5 minutes.
5. Remove the pan from the heat and add the butter, cream, vanilla, and salt and whisk until smooth.
6. Pour the hot lemon curd through the strainer. Use a rubber spatula to push the curd through and scraped the underside of the strainer.
7. Place a piece of plastic wrap directly on the surface of the lemon curd and refrigerate until it is cold and set, for about 2 hours.

Lemon Cupcakes
1. Preheat the oven to 350° F and line 24 muffin cups with paper liners.
2. Zest the lemons until you have 2 tablespoons. Juice the lemons until you have 1/4 cup and set aside.
3. In a large bowl, sift together the cake flour, all-purpose flour, baking powder, salt and baking soda. Set aside.
4. Combine the buttermilk and lemon juice in a large measuring cup with spout. Set aside.
5. Combine lemon zest, butter, and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until the mixture in smooth and creamy.
6. Add the eggs one at a time, mixing well and scraping the bowl after each addition, and waiting until all traces of each egg have disappeared before adding the next one.
7. Add the sour cream and mix until smooth.
8. Add the dry ingredients in three parts, alternating with adding the wet ingredients in two parts. Keep the mixture at the lowest speed, and mix each time just until the ingredients are combined. Once everything has been added, scrape the side of the bowl and paddle one more time, and stir just until batter is smooth. Let the batter rest for 15 min. Stir gently before use.
9. Fill the cupcake liners three-quarters full. Bake until the tops of cupcakes are firm and edges of the cupcake are slightly brown, for about 20 minutes. Let cupcakes cool for 5 minutes in the pan, and move to a cooling rack.

Swiss Meringue Frosting
1. Combine the eggs whites, sugar and cream of tartar in the heatproof bowl of a stand mixer. Set the bowl over a saucepan with simmering water (do not let the water touch the bottom of the bowl). Use an oven mitt to hold the handle of the bowl with one hand while constantly whisking the egg white mixture until the sugar is dissolved and the whites are hot to the touch, about 4-6 minutes.
2. Transfer the bowl to the stand and use the whisk attachment to beat the mixture, starting on low speed and gradually increasing to high speed, until stiff, glossy peaks form and the meringue has cooled, 5-7 minutes. Add the vanilla and whisk just enough to incorporate. Use immediately.
3. Toast the top of the frosting with a culinary torch. (Optional)

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