Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Amy       

Recipe Categories:

    LEMON MERINGUE PIE CUPCAKES


    Source of Recipe


    internet

    List of Ingredients





    LEMON FILLING:

    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.

    CUPCAKES:

    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)

    MERINGUE:

    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

    Recipe




 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |