30grambutterunsalted, cut into small cubes, room temperature
1tablespoon baking powder
4eggsL, room temperature
2tablespoons lemon juice
1teaspoon vanilla extract
6egg whitesL, 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. Add the next piece of butter only when the 1st one is incorporated.
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 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.
Preheat oven to 355 degrees Fahrenheit (180 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 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 to the butter 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 it in the oven.
Bake about 20 minutes until the cupcakes are golden brown.
Allow cooling to room temperature.
Put 1⅓ cup (300 grams) of sugar, honey, and water in a small saucepan.
Put a sugar thermometer in the pan and heat until the thermometer reaches 230 degrees Fahrenheit ( 110 degrees Celsius).
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.
Prepare the cupcakes!
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.