Lemon meringue cupcakes are vanilla cupcakes filled with homemade lemon curd and topped with meringue. A delicious recipe!
Martha Stewart, I think one of the most famous women of the world. In the area of domestic issues such as cooking, cleaning, gardening and crafting she is an expert. But this will do her capacities too short.
In addition to her expertise, she also managed to created a company worth millions. She has used all possible media to create her business as successful as possible. A woman with many skills. And as the Americans say: You love her or hate her.
I personally admire her strength, perseverance and positive outlook.
One of her signature desserts is a lemon meringue pie. And the lemon meringue cupcakes I'm going to make today come from her book: Martha Stewart's Cupcakes. And I can tell you this: I understand after making these cupcakes why Martha Stewart a) is well known for her cooking skills and b) why this is one of her signature desserts.
Book review: Martha Stewart cupcakes
When I got this book I knew I had to pay attention. Yes for my weight indeed. What a delicious cupcakes are there in this book. 175 different and so your favorite probably will be described . Stuffed cupcakes with frosting, cupcakes for birthdays, with chocolate, all different kinds of cupcakes are described. There are also some basic recipes given for a quick frosting, and some basic ingredients to store.
All cupcakes have beautiful pictures so you want to make some immediately.
- Wide choice of cupcakes;
- Clear layout and easy to look back;
- Detailed explanation, it really can not go wrong ;
- Beautiful photos.
- The book is only available in English, although it is easy to read. The disadvantage is, that it therefore uses a different dimension than we are used to in the Netherlands. Cups instead of grams and sticks of butter instead of grams of butte . And also Fahrenheit instead Celsius .
I've already made several recipes at birthday parties from this book and they are always a big success. Once you've converted the ingredients and write it down on the page it is already a lot easier. For me, this book gets a 9 (and when published in Dutch a 10 ) .
If you think it's a great book, you can order it, like at amazon.com:
Martha Stewart Cupcakes
It's a good taste!
Recipe Lemon Meringue
Lemon meringue cupcakes
- 375 grams flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 225 grams butter
- 400 grams sugar
- 4 eggs L, room temperature
- 3 lemons zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 220 mL buttermilk
- 330 grams sugar
- 160 mL water
- 2 tablespoons honey
- 6 egg whites L, room temperature
Lemon curd (500 mL)
- 2 eggs
- 8 egg yolks
- 200 grams sugar
- 160 ml lemon juice about 6 lemons
- 30 gram butter unsalted, cut into small cubes , room temperature
- Mix the eggs with the egg yolks and lemon juice in a heatproof bowl. Hang this bowl over a pan of boiling water ( the bowl should not touch the water). Cook while stirring until the mixture thickens and then remove from the heat. Add the butter, piece by piece, while stirring. Put the next piece of butter in only when when the 1st one is included. Strain the curd and put a plastic film on the curd so you do not get skin forming. Put in the fridge until use.
- Cook while stirring until the mixture thickens and then remove from the heat.
- Add the butter, piece by piece, while stirring. Put the next piece of butter in only when when the 1st one is included.
- Strain the curd and put a plastic film on the curd so you do not get skin forming.
- Put in the fridge until use.
- Put 300 grams of sugar, honey and water in a small saucepan.
- Put a sugar thermometer in the pan and heat until the thermometer reaches 110 degrees Celsius (230 degrees Fahrenheit).
- Meanwhile, whisk the egg whites until stiff. When these start to become stiff, add the remaining sugar.
- When the sugar solution reaches the desired temperature you remove the pan from the heat and pour the sugar mixture down the side of the wall and while continuing to mix the sugar solution in the egg white.
- Continue mixing on medium high speed until the bowl has cooled to room temperature.
- Preheat oven to 150 degrees Celsius. Put paper cups in the tin.
- In a bowl mix the salt, baking powder and flour with a fork.
- In a second bowl add the butter and sugar.
- Mix at high speed for about 3 minutes, until the butter is fluffy and pale yellow.
- Add the eggs while continuing to mix, add the next egg when the first one is incorporated into the batter.
- Also add the vanilla extract.
- Turn the mixer on the lowest speed.
- Add about ⅓ of the flour in the batter mixture Mix until it is incorporated and then add half of the buttermilk.
- Add another ⅓ of the flour mixture, mix well again.
- Pour in the rest of the buttermilk and lemon juice while continuing to mix.
- Finish with the flour mixture. Mix until the flour is just incorporated .
- Divide the batter over the cupcake forms (about ¾ full) and put in the oven.
- Bake about 25 minutes until the cupcakes are golden brown.
- Allow to cool to room temperature.
- Spread 1 tablespoon of lemon curd on top of the cupcake.
- Fill a pastry bag with the meringue mixture and make a meringue tower on the cupcake.
- Grab a kitchen torch and keep it at about 10 cm from the meringue. Burn the meringue slightly brown.
- Serve immediately!
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.