Chef’s
featuring Jacqueline Camilli
Lemon Meringue Cupcakes
WHAT YOU’LL NEED:
• 1 box lemon cake mix
• 1 small box (3.4oz) instant lemon pudding mix
• 1 cup sour cream
• ¾ cup water
• ¾ cup of vegetable oil
• 4 eggs
Lemon Curd:
• 8 large egg yolks (save the whites for the frosting)
• Zest of 2 lemons
• ½ cup plus 2 tablespoons lemon juice
• 1 cup of sugar
• 1 stick (1/2 cup) salted butter, cold, cut into pieces
Frosting:
• 8 egg whites
• 2 cups plus 2 tablespoons sugar
• 3 tablespoons light corn syrup
• ¾ cup water
DIRECTIONS:
For Cupcakes:
Preheat oven to 350 degrees (F)
Line cupcake tins with paper liner. Set aside.
Add all ingredients into a large bowl. (cake mix, pudding
mix, sour cream, water, eggs, and oil.)
Beat with an electric mixer for 2 minutes.
Fill cupcakes liners 2/3 full.
Bake for 20-22 minutes or until a cake tester comes out
clean. Don’t overbake!
Allow to cool completely on a wire rack before frosting.
For Lemon Curd:
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 if you use an instant
thermometer it should register 160 degrees.
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.
16 MARKETPLACECONTRACOSTA.COM FEBRUARY 2021
Refrigerate until chilled and set, at least 1 hour or up to 1
day. (Mine only took 30 minutes)
For Frosting:
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 a 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.
Assembly:
Cut a small hole out of the middle of cupcake and spoon
1 tablespoon of Lemon Curd into it and then cover back
up with piece that was cut out. Do this to each cupcake.
Pipe a large, swirled mound of meringue frosting over the
top. Then use a culinary torch to brown the outside of the
merangue.
Serve and eat within 24 hours.