Lemon meringue cupcake

To make the lemon meringue cupcakes, start by preparing the lemon curd: in a bowl, pour the strained lemon juice, water 1, and cornstarch 2, then mix the mixture with a whisk 3.

In a saucepan, put the sugar and grated lemon zest 4, then add the previously prepared mixture 5. Heat gently until the sugar is dissolved 6.

Beat the eggs in a separate bowl, then pour them into the saucepan 7 and cook for another 2 minutes, stirring continuously 8. When the mixture has thickened, add the butter 9.

Stir to melt it completely 10, then transfer the cream to a bowl 11 and cover with plastic wrap in contact with the surface 12. Place in the refrigerator to cool for 2 hours.

In the meantime, focus on the cupcakes: sift the flour into a bowl 13, then add the salt 14 and sugar 15.

Also add the grated lemon zest 16 and baking powder 17, then mix the dry ingredients with a whisk 18.

In another bowl, pour the milk, eggs 19, and vegetable oil 20, then mix the liquids with a whisk 21.

At this point, combine the liquids with the dry ingredients 22 and mix everything well 23. Line a muffin tray with paper liners and fill each one with about 2 oz of batter; to help yourself, you can use a piping bag 24. Bake in a preheated static oven at 350°F for about 20-22 minutes.

Once baked, remove from the oven and let cool 25. Once cooled, make a hole in the cupcakes with a corer 26. Retrieve the lemon curd and transfer it to a piping bag, then fill the cupcakes by filling the cavity with the cream 27.

After filling all the cupcakes 28, work on the Italian meringue: in a saucepan, pour the water and 8 oz of sugar 29, then bring to a boil while monitoring the syrup's temperature with a thermometer 30.

In the meantime, pour the egg whites 31 and the remaining 1/4 cup of sugar 32 into the bowl of a stand mixer fitted with a whisk and start whipping. When the syrup reaches a temperature of 250°F, pour it in a steady stream over the egg whites without stopping the whipping 33. Continue to work first at low speed and then at a higher speed until the mixture is completely cool.

Transfer the meringue to a piping bag with a star tip and garnish the surface of the cupcakes with a nice swirl 34. Finally, torch the meringue with a kitchen torch 35. Let your lemon meringue cupcakes cool in the refrigerator for at least an hour before enjoying them 36!