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    Source of Recipe


    List of Ingredients


    3 egg yolks (reserve whites for meringue)

    3/4 cup granulated white sugar

    3 tbsp all-purpose flour

    pinch of salt

    3 tbsp lemon juice

    2 tbsp lemon zest, loosely packed

    1/2 cup water

    2 tbsp unsalted butter, melted

    In small saucepan over low heat, whisk egg yolks, sugar, flour, and salt; whisk in lemon juice, lemon zest, water, and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thick, about 7 minutes; remove from heat and set aside.


    1/2 cup unsalted butter

    1 cup sugar

    2 eggs

    3 tbsp lemon juice

    2 tsp baking powder

    1 tsp salt

    1-1/2 cups all-purpose flour

    Preheat oven to 375 degrees.

    In medium bowl, beat butter and sugar until light and fluffy; beat in eggs, lemon juice, baking powder, and salt; beat in flour until just combined

    Divide cupcake batter between 12 cupcake liners in a muffin pan; bake 20 minutes until cupcake centres are firm; remove cupcakes from oven and cool 5-8 minutes (do not turn off oven)


    3 reserved egg whites

    pinch of salt

    1/4 cup sugar

    Beat reserved egg whites with salt until mixture begins to stiffen; add sugar and beat until meringue is stiff and forms pretty peaks (donít overdo it)

    With a sharp knife, remove centre of each cupcake (about 1″ in diameter), leaving a layer of cupcake beneath cut out; discard cupcake core (or treat the weary baker to a tart little snack); fill cupcake centres with lemon filling

    Divide dollops of meringue between cupcakes, spreading out to edges and gently tapping with back of spoon to form peaks; return cupcakes to oven and bake additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes; refrigerate an hour or more before serving.

    Makes: 12 absolutely delicious cupcakes





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