{"id":2582,"date":"2023-09-02T19:33:05","date_gmt":"2023-09-02T19:33:05","guid":{"rendered":"https:\/\/all-recipes.arbweb.info\/?p=2582"},"modified":"2023-09-02T19:33:05","modified_gmt":"2023-09-02T19:33:05","slug":"lemon-meringue-pie-cupcakes","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/lemon-meringue-pie-cupcakes\/","title":{"rendered":"LEMON MERINGUE PIE CUPCAKES"},"content":{"rendered":"
* Ingredients :<\/div>\n
+LEMON FILLING:<\/div>\n
3 egg yolk<\/div>\n
3\/4 c white sugar<\/div>\n
3 tablespoons all-purpose flour<\/div>\n
pinch of salt<\/div>\n
3 tablespoons lemon juice<\/div>\n
2 tablespoons lemon zest, lightly packed<\/div>\n
1\/2 cup of water<\/div>\n
2 tablespoons unsalted butter, melted<\/div>\n
CUPCAKES:<\/div>\n
1\/2 cup unsalted butter<\/div>\n
1 cup of sugar<\/div>\n
2 eggs<\/div>\n
3 tablespoons lemon juice<\/div>\n
2 teaspoons baking powder<\/div>\n
1 teaspoon of salt<\/div>\n
1-1\/2 cup all-purpose flour<\/div>\n
MERINGUE:<\/div>\n
Continue Reading in next page<\/div>\n
\n
\n
3 reserved egg whites<\/div>\n
pinch of salt<\/div>\n
1\/4 cup sugar<\/div>\n
\u00a0 1) LEMON FILLING: In a small saucepan over low heat, whisk egg yolks, sugar, flour and salt; whisk together lemon juice, lemon zest, water and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thickened, about 7 minutes; Remove from heat and set aside<\/div>\n
\u00a02) Preheat oven 375 degrees<\/div>\n
\u00a03) CUPCAKES: In medium bowl, beat butter and sugar until light and fluffy; beat eggs, lemon juice, baking powder and salt; stir in flour until just blended<\/div>\n
4) Divide cupcake batter among 12 cupcake cups in muffin pan; bake 20 minutes or until centers of cupcakes are firm; remove the cupcakes from the oven and let cool for 5-8 minutes (do not turn the oven off)<\/div>\n
\u00a0 5) Meanwhile, make the meringue: beat the reserved egg whites with the salt until the mixture begins to harden; add the sugar and beat until the meringue is stiff and forms nice peaks (don’t overdo it)<\/div>\n
\u00a0 6) With a sharp knife, remove the center of each cupcake (approximately 1\u2033 in diameter), leaving a cupcake layer underneath cut out; discard the cupcake core (or offer the weary baker a little tangy snack); fill the center of the cupcakes with a lemon filling<\/div>\n
\u00a0 7) Divide meringue between cupcakes, spreading around edges and tapping gently with back of spoon to form peaks; return cupcakes to oven and bake an 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.<\/div>\n
Makes: 12 absolutely delicious cupcakes<\/div>\n<\/div>\n

 <\/p>\n

<\/div>\n<\/div>\n\n
\n\n\t\t\n