Lemon Meringue Cupcakes
In my backyard, rooted deep below the soil I tend and churn and adorn with fleeting flowers of all shapes and colors, stands an old silver maple tree. Its arms and fingers reach out in all directions hiding the ground from the harsh sun and even sometimes providing reprieve from a heavy rain. Leaves of dark green on one side and silver green on the other dance and shake about in light caressing winds, showing both sides of their manic personality.
Just for a second enough of the shimmering leaves part and let me peak through to the sky. My hazel eyes, mimicking the green in the leaves and the golden brown of the trunk, stare up and catch a hint of yellow and orange on a faraway limb. And just then I feel the cold breeze of a northern front reach down to the ground and wrap me up in a shivery burst of a hug.
The chilly air may only be a cursory taste of the coming season, but the gold, orange and red leaves of my proud maple are here to stay. This tall, majestic maple is a freak among the everlasting green giants of the south and the unimaginative deciduous monsters that somehow make the jump from bright green to ugly brown in a day and then bare branches in another day. But this maple, as strange as it is, is the most beautiful oddity on the street.
So as I watch my tree change colors and signal a season I wont feel for another month, I begin to wonder what autumn will have in store for me. I begin to crave those fall-time treats I rely on so much, those comestible beauties we all flood to when the weather chills. But then I begin to salivate for treats that, even though they may not symbolize fall or changing weather or any specific magical time to anyone else, mean the world to me.
For eighteen years, as I grew from a small 8 pound infant into a, still small for my age, 120 pound teenager, I could count on the famous van Kraayenburg lemon meringue pie to pop up around this time. My fathers favorite, he’d always clamor for it around his September birthday. And for us, a family of four, the tart, sweet, fruity pie was more than enough to signal a season of fall cravings. Now eight years later, nearly a decade after I left and went out on my own, I still find myself reaching for this lemony confection in early September.
I’m sure this tradition will last with me for decades more.
As with any filled cupcake, this one has three parts. Is it worth it? You bet! I honestly can’t decide if I like these lemon meringue cupcakes or the classic lemon meringue pie more. Give these a try and decide for yourself!
Lemon Meringue Cupcakes ai
f You can use any filling or icing for this recipe, though I highly suggest the lemon filling and italian meringue combination. This recipe is adapted from various Bo Friberg recipes.
y 1 dozen cupcakes
d Easy (Italian Meringue is Intermediate though)t 2 hours
o Tools:
Stand mixer with paddle attachment
Muffin pan
Paper muffin cups
1″ cookie cutter or paring knife
Piping bag and tip or spoon
Small icing spatula
Propane torchi Ingredients:
4 ounces butter, at room temperature
5 ounces sugar
2 eggs
1/2 teaspoon vanilla
5 ounces flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 teaspoon lemon zestTart Lemon Filling (recipe below)
Italian Meringue (recipe below)
n Instructions:
1. Preheat the oven to 325°F. Line a muffin pan with paper cups.
2. Sift together the flour, baking powder, baking soda, salt and lemon zest. Set aside.
3. Cream together the sugar and butter until light and fluffy, about 5 minutes on medium.
4. Add the eggs, one at a time, mixing well after each to make sure it is blended in completely.
5. Add half of the dry ingredient mix and blend in well on medium-low speed until just mixed. Add all of the buttermilk and mix until just blended. Add the remaining dry ingredients and mix until the batter just comes together.
6. Evenly spoon the batter into the lined muffin pan. Each cup should only be filled about three-quarters.
7. Bake the cupcakes for 18 to 22 minutes or until a toothpick inserted into the center of one comes out just clean.
7. Remove from the oven and lip the cupcakes on their side in the pan to let air circulate around them. Let them cool completely
8. Using a cookie cutter or a paring knife, cut out a small portion of the center of the cupcake (make sure to leave enough around the edges to keep the cupcake structurally sound).
9. Using a piping bag or spoon, fill the hole in the cupcake with the tart lemon filling so that it is level with top of the cupcake.
10. Using an icing spatula, top each cupcake with a portion of the Italian meringue, styling it like you would a lemon meringue pie. Using a propane torch, fire the frosting to caramelize the outside, careful not to burn the tips.
r Store the cupcakes in an airtight container at room temperature. Store the filling and meringue in airtight containers in the fridge. It is best only to assemble the cupcakes just before eating.
a Avoid adjusting the ingredients in the cupcake recipe though you can use any filling or topping.
b This recipe can act as the base for many filled cupcakes. Try adding your favorite spices, herbs, or nuts to the dough and using any of your favorite jams, custards or spreads as a filling.
Lemon Filling: This lemon filling is essentially identical to a lemon meringue pie filling. It is very easy to make and will store well in the fridge for about a week. As it has cornstarch, you can heat it directly over the heat and bring it to a boil without concern for cooking the eggs, just be sure to stir constantly. Take care not to boil the mixture longer than 30 seconds though or the cornstarch may break down
Tart Lemon Filling n
y 1 cup filling
d Easyt 20 minutes
o Tools:
Heavy bottomed pot
Wooden spooni Ingredients:
1 tablespoon cornstarch
3 ounces sugar
1 egg
2 egg yolks
zest of 1 lemon
1/4 cup lemon juicen Instructions:
1. Add all of the ingredients to a heavy bottomed pot. Heat over medium heat.
2. Cook the mixture until it comes to a boil and is thick enough to coat a spoon, stirring constantly.
3. Let the mixture cool completely.
r Store in an airtight jar in the refrigerator. It should last about 1 week.
n Avoid changing the ingredients or amounts in this recipe.
Italian Meringue: While italian meringue is decidedly the most difficult of the meringue methods, it is the only one that doesn’t require cooking or baking after making. It is also the most sturdy of the meringues and will not deflate in a hurry. This is why it is almost exclusively the only meringue I make. Oh, and did I mention it tastes like delicious marshmallow cream?
Italian Meringue nti
y 4 cups meringue
d Intermediatet 30 minutes
o Tools:
Heavy bottomed pot
Candy Thermometer
Stand Mixer with whisk attachment*i Ingredients:
8 ounces sugar
1/4 cup water
1/2 cup egg whitesn Instructions:
1. Place the sugar and water in a heavy bottomed pot and bring to a boil over high heat. Bring the sugar to 240°F.
2. While the sugar is heating, begin whipping the egg whites until the are fluffy and have expanded 2 to 3 times in volume.
3. Once the sugar is at 240°F and the egg whites are foamy, immediately begin slowly adding the hot sugar into the egg whites while whipping at medium-high speed. Be sure to add the sugar very in a needle thin stream in between the whisk attachment and the side of the mixer bowl.
4. Once the sugar is added, whip the mixture at high speed until it is completely cooled and the egg whites form stiff peaks, about 20 minutes.
r Store in an airtight jar in the refrigerator. It should last 1 to 2 weeks.
t Pay attention to the sugar temperature. It must be exactly 240°F.
i Pay attention to whipping times.
n Avoid changing ingredients or amounts in this recipe.
Enjoy!
WOW! Gorgeous cupcakes!
Look at that filling ooze out of there. Hot!
OMG i love tihis cupcakes
and you are a poet ♥
Wow, aren’t these just he most gorgeous cupcakes you have ever seen??
Love that shot with the lemon filling oozing out! Fairly desperate for something lemony now. :)
I don’t know which I adore more – your incredibly talented writing, your beautiful photography or your mouth-watering recipes! I love getting one of your posts in my inbox, and I always take the time to slow down and read the whole thing top to bottom. And it’s always worth it. Thanks!
These are going to be my next cupcakes! thank you!
http://www.frenchspoon.blogspot.fr
These are so beautiful! I love lemon anything!
I too have a fair maple burning with various degrees of amber that I gander at through my window. There is something comforting about fall, like what you described in above, for comfort foods that are not technically “fall” foods. Anywho,the smell of slightly burnt meringues remind me of a bonfire, in the fall! Therefore, I pronounce this recipe autumnal!
Such vivid imagery in each of your stories.. I can picture the scene in my mind.. and there are just no words to describe that last picture.. Gorgeous.. !
I love your September tradition. This lemon meringue cupcake definitely looks like it’s worth the time and effort!
Today, It’s been a little chilly here a well. I love this change of season … Fall is my favorite and the most beautiful time of the year. Your lemon meringue cupcakes look so delicious! Wish I had one right now to enjoy with my cup of coffee!
Gorgeous cupcakes! I love the crispy top and oozing middle. Lemon meringue pie is heaven but these look just as delicious.
The filling is the money shot.
Beautifully written post! I love these cupcakes, they are just gorgeous!
These are stunning! I absolutely adore these cupcakes!!
YUM
The photos, and the cupcakes, are stunning! Love all that lemon curd oozing out! Yum!
Dear lord, my lemon-loving heart is swooning! Gorg!
I love lemon meringue cupcakes! In fact I made my own with strawberry curd. These look amazing! :)
Look at the glorious lemon curd filling oozing out and those luscious Italian meringue frosting sitting on the cuppie, all so rustic and classy. Boy! you sure have a way to a girl’s heart too. I am melting here.. but you won’t be able to see it ;). Great presentation and I do always treasure traditions in family. Cheerios~
I have love for anything citric and lemon for one never runs out in my kitchen. Loved the article, as always .. beautiful memories and the cup cake looks stunning!
I love reading your posts Russell – so poetic! So fun to carry on family traditions, and I love your version in cupcake form. I’ve never tried making meringue pie before, but have always been intrigued by the mile high fluffiness.
Russell when I got to the photo with the lemon filling oozing out, I died! Lovely story too. :)
Funny, lemon meringue is a favorite of my dad, too. These look so delicious! It’s so refreshing to have a cupcake frosted with something different than the usual buttercream. Gorgeous post, Russel!
Love that last picture. Serious citrus craving right now.
Oh, wow, Russell, these cupcakes look so beautiful and delicious.. The picture are wonderful, as usual, Love them <3
Lovely cupcake and lovely post…you have a way with words and sweets!
Such a gorgeously written post. Even though the weather has not quite changed here yet, the plants seem to know that it is coming. Strange.
I’ve never really associated lemon meringue with any season, but I could be made to do so…I just need to get these cuties made. They look delicious!
Hi Russell! How I LOVE lemon meringue pie! For me it also brings back great memories of working in my very own busy bakery – whipping out about 8 pies at a time. I absolutely adore your blog, such creative and inspiring writing! Beautiful pics and recipe – will be sure to try this soon!
I’m not sure I have ever wanted a cupcake as badly as I do right now. Love lemon meringue!
Just beautiful! I could see these disappearing REALLY fast.
My dad would have loved these! Lemon Meringue pie was one of his favorites!! Beautiful pictures, as always!
I wouldn’t mind doing a face plant in this little piece of heaven!
I have GOT to get myself a torch. I keep seeing all of these fabulous recipes that really shine because of them!
Next on the wishlist..
Trish
http://www.jellybonesblog.blogspot.com
I bought myself a lemon cupcake from a fancypants bakery today, but I think you have theirs beat. While I love pumpkin and apple recipes, it’s nice to have a lemon one to break things up a bit!
I vote for cupcakes, a pretty presentation in a portable form.
wow my mouth is watering!
I need to get a blowtorch! and that delicious cupcakes :)
Oh my! Just look at the filling oozing out! And the meringue? Oh, i’m so craving one right now!
These cupcakes look mouth wateringly good! That lemon filling seals the deal for me. Italian meringue is one of my favorite things to eat and make. What a great story behind the cupcakes too!
Ooh I love this!! What a wonderful lemon meringue pie – I think you give us the best of both worlds with the traditionally pie flavor in a cupcake!
Well, don’t these look just AMAZING!
These cupcakes look amazing! My dad loves everything lemon meringue, so I’m sure he’d love these. But I’ve never used a blow torch before . . . too ambitious?!
You can pop the cupcakes under the broiler for just a little bit to get a similar effect. I just happen to like using a torch in the kitchen!
Thank you for the kind words too!
Autumn is coming! I think I’d perfect the cupcakes so I can eat in moderation. =)
Humm! Delicious! Please check out this t-shirt I designed for serious cooks and chefs! :) Thanks
http://racoontshirt.spreadshirt.com/chef-jacket-coat-woman-A10610711/customize/color/1
So nice to see that I’m not the only one feeling nostalgic this time of year. Your prose is lovely and the cupcakes look nothing short of divine!
Wow! These are absolutely gorgeous. Truly show stoppers. Can’t wait to try them!
Wow, your cupcakes are beautiful. They remind me of my grandma because she always makes meringues =)
Wow, your photos are as light and crisp as those lemon meringue cupcakes must taste like!
Pingback: Lemon Meringue Cupcakes « The Best Cupcake Recipes
Gorgeous. Couldn’t I add the lemon zest to my go-to yellow cake recipe? I want to stay loyal to that cake recipe but would like to introduce the zest and filling for a change as we welcome spring.
Thanks!