Lemon Cupcakes With Lemon Urd Filling And Meringue Frosting

• Lemon Curd
• 8 large egg yolks
• 2 lemons, zested
• 1/2 cup lemon juice and
• 2 tbsps lemon juice (approximately 3 lemons)
• 1 cup sugar
• 1/8 tsp salt
• 1 1/4 sticks (10 tbsps) cold unsalted butter which has been cut into pieces
• Lemon Meringue Cupcakes
• 3 cups flour (all-purpose)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 c (2 sticks or 1/2 cup) unsalted butter at room temperature
• 2 cups sugar
• 4 large eggs
• Grated zest of 3 lemons (3 tablespoons)
• 2 tbs lemon juice
• 1 tsp vanilla
• 1 cup buttermilk
• Seven Minute Frosting
• 1 1/2 cups plus 2 tbsps sugar
• 2/3 cup water
• 2 tbsps light corn syrup
• 6 large egg whites at room temperature

1. Lemon Curd
2. In a small, heavy-bottomed pot, combine the egg yolks, lemon zest, lemon juice and sugar and whisk them together. Stir constantly until the mixture is thick, between 8 and 10 minutes and registers 160 degrees.
3. Remove pot and add salt and butter, one piece at a time. Stirring until melted, each time.
4. Strain the curd.
5. Cover with plastic making sure that the plastic is pressed onto the surface of the curd which will keep a skin from forming.
6. Refrigerate at least one hour or up to one day. Making this the day before would certainly spread the work out a bit.
7. Cupcakes
8. Preheat oven to 325 degrees.
9. Line muffin tins with cupcake liners.
10. Whisk flour, baking powder and salt together.
11. Mix butter and sugar together at medium speed.
12. Add eggs one at a time and wait until the egg is all mixed in before adding the next one.
13. Add zest and vanilla.
14. Add flour mixture in three batches with two batches of buttermilk and lemon juice in between. Beat until just combined after each addition.
15. Place batter in lined cups filling about three-quarters full.
16. Bake until golden, cake tester comes out clean or about 25 minutes.
17. Cool completely before removing from the muffin tins.
18. These cupcakes can be stored overnight at room temperature or frozen for up to two months.
19. Seven Minute Frosting
20. Combine 1 1/2 cups sugar with the water and corn syrup in a small pot.
21. Attach a candy thermometer to your pot.
22. Boil over a medium heat, stirring until the sugar is dissolved.
23. Continue boiling but do not stir anymore.
24. When syrup is 230 degrees, remove from heat.
25. Meanwhile Whisk egg whites on medium-high speed until soft peaks form.
26. With mixer running, gradually add 2 tbsps sugar.
27. When syrup reaches the required temperature, gradually add it to the mixing bowl with the mixer on a medium-low speed.
28. Raise speed to medium high and whisk until cool. Stiff peaks will form and it will take approximately 7 min.

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Taken from www.epicurious.com/recipes/member/views/lemon-cupcakes-with-lemon-urd-filling-and-meringue-frosting-50088172 (may not work)