Lemon Meringue Cupcakes
Chef's Favorite's featuring Jacqueline Camilli
What you’ll need:
1 box lemon cake mix
1 small box (3.4oz) instant lemon pudding mix
1 cup sour cream
¾ cup water
¾ cup of vegetable oil
8 large egg yolks (save the whites for the frosting)
Zest of 2 lemons
½ cup plus 2 tablespoons lemon juice
1 cup of sugar
1 stick (1/2 cup) salted butter, cold, cut into pieces
8 egg whites
2 cups plus 2 tablespoons sugar
3 tablespoons light corn syrup
¾ cup water
Preheat oven to 350 degrees (F)
Line cupcake tins with paper liner. Set aside.
Add all ingredients into a large bowl. (cake mix, pudding mix, sour cream, water, eggs, and oil.)
Beat with an electric mixer for 2 minutes.
Fill cupcakes liners 2/3 full.
Bake for 20-22 minutes or until a cake tester comes out clean. Don’t overbake!
Allow to cool completely on a wire rack before frosting.
For Lemon Curd:
Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan and whisk to combine.
Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the
sides of the pan), until the mixture is thick enough to coat the back of the spoon. About 8 to 10 minutes, and if you use an instant thermometer it should register 160 degrees.
Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth.
Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from
Refrigerate until chilled and set, at least 1 hour or up to 1 day. (Mine only took 30 minutes)
In a medium sized, heavy bottomed saucepan fit with a candy thermometer, combine water, corn syrup and 2 cups of sugar. Stir to combine.
Heat sugar mixture over medium heat, stirring occasionally until it reaches precisely 230 degrees.
Meanwhile in a bowl of a stand mixer fitted with the whisk attachment, beat egg whites until soft peaks form.
Add 2 tablespoons of sugar and beat for 20 seconds to combine.
Once sugar mixture reaches 230 degrees, CAREFULLY stream it down the side of the egg white bowl, while beating at medium speed. Continue beating until firm peaks form, and frosting holds its shape, about 7-10 minutes.
Cut a small hole out of the middle of cupcake and spoon 1 tablespoon of Lemon Curd into it and then cover back up with piece that was cut out. Do this to each cupcake. Pipe a large, swirled mound of meringue frosting over the top. Then use a culinary torch to brown the outside of the merangue.
Serve and eat within 24 hours.