Lemon Meringue Cupcakes

Dessert recipes vary widely across the world, with each culture having its own favored sweets and desserts. In the United States, cupcakes are among the most popular desserts.

History of Cupcakes

Cupcakes first emerged as a concept in the 18th century. The cookbook 'American Cookery,' published in 1796 by Amelia Simmons, mentions the idea of creating small cakes, which we know as cupcakes. However, it wasn't until 1828 that the term 'cupcake' was coined by Eliza Leslie in her cookbook 'Receipts,' which also included the first known recipe for the dessert. While Leslie is credited with the first cupcake recipe, no single individual has been recognized as the inventor of cupcakes.

The name 'cupcake' is derived from the measurement used in the recipe, similar to how 'pound cake' gets its name from its use of one pound of each ingredient.

The history of the cupcake is somewhat obscure compared to other well-known desserts. Nonetheless, once the concept gained popularity, cupcakes became a favorite among both commercial and home bakers. In 1919, 'Hostess,' an American bakery, began selling the first commercially available cupcakes as 'snack cakes.'

Lemon Meringue Cupcake

Anything with a hint of lemon is incredibly refreshing, and this includes desserts infused with lemon flavor. Lemon meringue cupcakes offer a burst of lemon with each bite. They are fluffy, light, and brimming with lemon curd. Below is the recipe for you to try:

Ingredients

Cupcakes:

• ½ cup unsalted butter
• 3 tablespoons lemon juice
• 2 eggs
• 1 ½ cups all-purpose flour
• 1 cup sugar
• 1 teaspoon salt
• 2 teaspoons baking powder

Lemon Filling:

• 3 tablespoons lemon juice
• 2 tablespoons loosely packed lemon zest
• 3 egg yolks (reserve the whites for meringue)
• 2 tablespoons unsalted melted butter
• ½ cup water
• ¾ cup granulated white sugar
• 3 tablespoons all-purpose flour
• 1 pinch of salt

Meringue:

• 1 pinch of salt
• 3 egg whites
• ¼ cup sugar

Instructions

To make the lemon filling:

Combine egg yolks, sugar, flour, and salt in a small saucepan over low heat. Then, incorporate the lemon juice, zest, water, and melted butter, whisking continuously. Increase the heat to medium and cook until the mixture thickens and smoothens, which should take about 7 minutes. Keep whisking during cooking and remove from heat once the filling is thick and smooth.

For the cupcakes:

Begin by preheating your oven to 375 degrees. In a medium bowl, cream together the sugar and butter until light and fluffy. Next, blend in the eggs, lemon juice, baking powder, and salt. Gradually mix in the flour until just combined.

Fill a muffin pan with the batter, distributing it evenly. Place the pan in the oven and bake for 15 minutes, or until the center of the cupcakes is firm. Remove from the oven and allow the cupcakes to cool for 10 minutes, leaving the oven on.

To make the meringue:

Whisk the egg whites and a pinch of salt in a bowl until they begin to stiffen. Gradually add the sugar, continuing to whisk until the meringue is glossy and forms stiff peaks. Be careful not to overmix.

Using a knife, remove the center from each cupcake, ensuring to leave a layer at the bottom. Fill the hollow with lemon filling, then top each cupcake with a dollop of meringue. Spread the meringue to the edges, and with the back of a spoon, create peaks by gently tapping. Return the cupcakes to the oven and bake for about 5 minutes, or until the meringue peaks turn golden brown. Once baked, allow them to cool for 10 minutes, then refrigerate for an hour before serving.