LEMON MERINGUE CUPCAKE, MEYER

LEMON BASIL CURD FILLING

Serves 8 cupcakes

Ingredients
Cupcake: Equipment
• Chef’s knife
¼ cup Unsalted butter, softened • Casserole
½ cup Granulated sugar • Spoon
1 each Egg • Whisk
1 each Lemon, zested • Bowl
2 Tbsp Lemon juice, freshly squeezed • Rubber spatula
1/2 tsp Vanilla extract
1/4 tsp Salt
1 1/2 tsp Baking powder
1 cup All-purpose flour
6Tbsp Sour cream

filling:

1 batch Basil Meyer lemon curd

frosting:

½ cup Granulated sugar

1/4 tsp Cream of tartar
2 each Egg whites, room temperature
1/2 tsp Vanilla extract

Directions
1. Preheat oven to 350°F. Line a cupcake pan with 8 liners.

2. In a small bowl, combine salt, baking powder and flour. Set aside.

3. In a large bowl or stand mixer, cream together butter and sugar until light and
fluffy. Mix in egg, lemon zest, lemon juice and vanilla until smooth. Scrape bowl
as needed. Alternate spoonful of flour and sour cream, continuing to mix until
batter is smooth and no streaks remain.

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www.kitchenonfire.com
 LEMON MERINGUE CUPCAKE, MEYER
LEMON BASIL CURD FILLING
Serves 8 cupcakes

4. Divide batter between prepared baking cups, using a large cookie scoop or filling
roughly 2/3 full.

5. Bake for 18-20 minutes or until cooked through and only a few moist crumbs
cling to a toothpick. Cool on a wire rack.

6. Using a sharp knife or cupcake corer, remove the center of each cupcake, being
sure to leave the bottom of the cupcake intact. Fill with lemon curd, using a
spoon or pastry bag. Chill until ready to frost.

7. In a heatproof bowl set over simmering water, whisk together egg whites, sugar
and cream of tartar, until egg whites are warm to the touch and sugar is
dissolved. Mixture should be frothy. Remove from heat. Beat, using a hand mixer
or stand mixer with whisk attachment, until glossy and stiff peaks form. Add
vanilla in during last 30 seconds. Transfer to a large piping bag fit with desired
piping tip. Pipe on chilled cupcakes. Lightly char frosting using a kitchen torch.

Copyright © 2005 Kitchen on Fire LLC

www.kitchenonfire.com