Lemon Meringue Cupcakes

It is well known that lemon curd and meringue are a super winning combination. Patri, author of Sabores y Momentos, has chosen it to make some lemon curd and meringue cupcakes, and the result has been spectacular. Don’t miss it!

Starting in November, at home the oven is already on almost every day. During the week for more everyday dishes, but when the weekend arrives we love to indulge ourselves! Years ago cupcakes had their moment of glory and even today they continue to be the small sweet and sophisticated bite that we see at many celebrations. But don’t think we can’t enjoy them at home on any given Saturday!!

Now you’ll see what a delight I bring you to make at home and leave everyone speechless! Some fluffy muffins will be our base, filled with a velvety lemon cream made with organic lemons and free-range eggs; and to crown it a Swiss meringue with lemon zest and lightly toasted so the bite is irresistible.

Who could resist them?

Nezumi ceramic plate from Tokyo Design Studio, Nezumi ceramic bowl from Tokyo Design Studio, Bérard flour spoon and KitchenAid Artisan stand mixer.

Ingredients

For the cake base:

• 200gr sugar
• 115gr unsalted butter at room temperature
• 3 eggs
• 200gr flour
• 1 ½ teaspoons baking powder
• 1 tablespoon grated organic lemon zest
• 120ml semi-skimmed milk

For the lemon curd*:

• 75ml lemon juice (equivalent to 2-3 lemons) from the garden
• 3 eggs
• 140gr sugar
• 1 teaspoon lemon zest
• 55gr unsalted butter
• 3-4 sage leaves

*If you prefer to use a jarred version it’s important to use a quality one to enjoy its authentic flavor, like Tiptree Lemon Curd, produced with top-quality lemons.

For the meringue:

• 4 egg whites
• 200gr sugar
• 1 teaspoon lemon zest

Method:

1. Preheat the oven to 180º (160º if it’s a fan oven). Prepare the muffin tray with the paper liners.
2. In a bowl sift the flour with the baking powder and set aside.
3. With our KitchenAid and the paddle attachment beat the butter with the sugar until well combined and the mixture turns pale. Add the eggs one at a time, beating well to incorporate them. Next add half the flour and the lemon zest, beat at medium speed and add the milk, beat again and then add the remaining flour and continue beating for a couple of minutes at low speed until you have a homogeneous batter.
4. Using an ice cream scoop (standard size) distribute the batter into the liners.
5. Bake for about 20-22 minutes depending on your oven.

Lemon Curd

1. Meanwhile, prepare the lemon curd. To do this start by making the lemon juice with the lemons at room temperature to extract more juice (you can use a manual juicer or a citrus press).
2. In a saucepan pour the juice and place over medium heat, add the eggs and sugar and whisk with the hand whisk. Add the sage leaves and stir gently and constantly until the mixture begins to thicken (about 13-15 minutes) or reaches a temperature of 70º.
3. Once you have the desired texture (remember it will thicken a bit more as it cools) remove from the heat and add the chopped butter and the zest of lemon. Stir well and strain into the airtight glass jar in which you will store it after passing it through a sieve to leave a smooth, velvety cream. Let cool to fill the cupcakes.
4. Once ready, remove them from the oven and let cool for a couple of minutes before removing them from the tray and placing them on a rack until they cool completely.

Assembly

1. Once the cupcakes are cold, use a knife to cut a hole that reaches only halfway into the cake and fill with the lemon cream.

Pallarès carbon steel knife, Nezumi ceramic plate from Tokyo Design Studio and Luigi Bormioli airtight glass jar.

Swiss Meringue

1. Next begin making the Swiss meringue. Put the egg whites and sugar in a glass or preferably aluminum bowl and place it over a pot of simmering water (the water should be at a gentle simmer and not splash into the whites).
2. With the hand whisk whisk gently and constantly until the whites reach a temperature of 65º — use a kitchen thermometer for this — but if you don’t have one, carefully take a pinch of the mixture between your fingers and it will be ready when it feels smooth and you no longer feel the sugar grains.
3. Remove the saucepan from the heat and take the glass bowl with the whites, then pour them into our KitchenAid bowl and with the whisk attachment begin to beat at medium speed for about 5-7 minutes or until stiff peaks form. Add the lemon zest and carefully transfer into a piping bag fitted with a large tip to pipe the swirls on our cupcakes.
4. The final touch is using a kitchen torch to lightly toast the meringue surface to give it that photo-ready finish!!!

Nezumi ceramic plate from Tokyo Design Studio and Le Creuset nonstick muffin pan.