Lemon Meringue Pie Cupcakes: A Little Piece of Sunshine

👩‍🍳 Instructions

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   FOR THE LEMON CUPCAKES:
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   1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
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   2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
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   3. In a large bowl, cream softened butter and 1 cup sugar until light and fluffy (2-3 minutes). Scrape down bowl.
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   4. Beat in eggs one at a time. Stir in 1 tsp vanilla extract, 1 tbsp lemon zest, and ¼ cup lemon juice.
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   5. Gradually add dry ingredients to wet, alternating with milk, beginning and ending with dry. Mix on low until just combined. Do not overmix.
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   6. Divide batter among liners, filling 2/3 full. Bake 18-22 minutes, or until a wooden skewer comes out clean.
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   7. Cool in tin for a few minutes, then transfer to a wire rack to cool completely.
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   FOR THE LEMON CURD:
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    1. In a medium saucepan, whisk together ½ cup sugar, cornstarch, 1 tbsp lemon zest, ½ cup lemon juice, and egg yolks until smooth.
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    2. Cook over medium-low heat, stirring constantly, for 8-10 minutes, until thickened and it coats the back of a spoon.
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    3. Remove from heat. Strain through a fine-mesh sieve into a clean bowl. Whisk in cold butter, one cube at a time, until melted.
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    4. Cover surface directly with plastic wrap. Chill in refrigerator for at least 2 hours, or until completely cold and thick.
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    FOR THE ITALIAN MERINGUE:
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    1. In a small saucepan, combine ½ cup sugar and ¼ cup water. Cook over medium-high heat without stirring until syrup reaches 240°F (115°C) on a candy thermometer.
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    2. While syrup cooks, whip egg whites in a stand mixer on medium speed until soft peaks form. Add cream of tartar (if using) and continue whipping.
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    3. With mixer on medium-high, slowly and carefully pour hot sugar syrup in a thin stream down the side of the bowl. Avoid the whisk.
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    4. Continue whipping on high speed for 8-10 minutes, until meringue is very thick, glossy, and holds stiff peaks. Bowl should be cool to the touch. Stir in ½ tsp vanilla extract.
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    ASSEMBLY:
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    1. Once cupcakes are completely cool, use a cupcake corer or small knife to remove a cone of cake from the center of each.
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    2. Spoon or pipe chilled lemon curd into each cored cupcake, filling almost to the top.
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    3. Transfer meringue to a piping bag fitted with a large star tip. Pipe meringue generously onto each filled cupcake.
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    4. Use a kitchen torch to lightly toast the meringue peaks until golden brown. Alternatively, broil on high for 1-2 minutes, watching carefully to prevent burning.
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    5. Serve immediately.