Lemon Meringue Cupcakes

• Produce

  • 2 Lemons, zest of

• Refrigerated

  • 8 Egg whites
  • 8 Egg yolks, large
  • 4 Eggs

• Condiments

  • 3 tbsp Corn syrup, light
  • 5/8 cup Lemon juice

• Baking & Spices

  • 1 box Lemon cake mix
  • 1 small box Lemon pudding mix, instant
  • 3 1/8 cup Sugar

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Dairy

  • 1 stick Butter, salted
  • 1 cup Sour cream

• Desserts

  • 1 Candy thermometer

• Liquids

  • 1 1/2 cup Water

• Other

  • Culinary torch
  • Instant read thermometer

Found on lemon-sugar.com

Description

Ingredients

• 1 box lemon cake mix
• 1 small box (3.4oz) instant lemon pudding mix
• 1 cup sour cream
• ¾ cup water
• ¾ cup vegetable oil
• 4 eggs
• 8 large egg yolks (save the whites for the frosting)
• Zest of 2 lemons
• ½ cup plus 2 Tablespoons lemon juice
• 1 cup sugar
• 1 stick (1/2 cup) salted butter, cold, cut into pieces
• 8 egg whites
• 2 cups plus 2 Tablespoons sugar
• 3 Tablespoons light corn syrup
• ¾ cup water
• Candy thermometer
• Instant-Read thermometer
• Culinary torch

Directions

• Preheat oven to 350 degrees (F).
• Line 2 cupcake tins with paper liners. Set aside.
• Add all ingredients to a large bowl. (Cake mix, pudding mix, sour cream, water, eggs, and oil.)
• Beat with an electric mixer for 2 minutes.
• Fill cupcake liners ⅔ full.
• Bake for 20-22 minutes or until a cake tester comes out clean. Dont overbake!
• Allow to cool completely on a wire rack before frosting.
• Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan and whisk to combine.
• Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon. about 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.
• Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth.
• Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming.
• Refrigerate until chilled and set, at least 1 hour or up to 1 day. (Mine only took 30 minutes)
• In a medium sized, heavy bottomed saucepan fit with a candy thermometer, combine water, corn syrup and 2 cups of sugar. Stir to combine.
• Heat sugar mixture over medium heat, stirring occasionally until it reaches precisely 230 degrees.
• Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat egg whites until soft peaks form.
• Add 2 Tablespoons of sugar and beat for 20 seconds to combine.
• Once sugar mixture reaches 230 degrees, CAREFULLY stream it down the side of the egg white bowl, while beating at medium speed.
• Continue beating until firm peaks form, and frosting holds its shape, about 7-10 minutes.
• With an offset spatula, spread about 1 Tablespoon of Lemon Curd over the top of each cupcake.
• Pipe a large, swirled mound of frosting over the meringue.
• Use a culinary torch to brown the outside of the frosting.
• Serve and eat within 24 hours.
• Enjoy!