Friday, April 30, 2010

Lemon Meringue Cupcakes

As chair of the PTA Hospitality Committee, it is my job to put together food for the different events. Today our school had an author visit and they needed a light lunch for 8. No biggie, whipped together a Chicken Caesar Salad and some costco roasted garlic bread (aka crack ~ I was very proud of the fact that I was able not bust into that bread and sample, for quality assurance, of course) Anyway, I needed a dessert and I wanted something light and I decided to go with Lemon Meringue Cupcakes.

These little gems could not be easier and you probably have everything on hand. Besides tasting good they have that great "wow" factor. Everyone ooohed and aahhhed when I brought them in.

So if you are looking for a light lemony treat, I highly recommend them.



Lemon Meringue Cupcakes

For the cupcakes:

Any white cake mix will do, just follow the instructions, but add the zest of a large lemon. After they have cooled, cut a small well in the top.

For the filling:

3/4 C sugar

3 T Cornstarch

1 C water

1/6 C lemon juice (I just filled my 1/3 C measuring cup half way full)

2 yolks

1 t lemon extract

1 t vinegar

1 T butter

Mix together sugar and cornstarch, add water and mix well.

Mix yolks and lemon juice, add to sugar mixture

Cook over low heat until thick and no longer "milky" looking

Remove from heat, add lemon extract, vinegar and butter, mix thoroughly

Scoop by the T onto cupcakes

For the meringue:

3 egg whites

6 T sugar

1 t vanilla

Whisk whites until foamy.

Add sugar and whisk until soft peaks.

Add vanilla and continue to whisk until stiff peaks, but not dry

Pipe onto filled cupcakes and brown under broiler (keep an eye on them, they brown quickly)


debra said...

Those look yummy. I'll definitely try them soon. They would be good for Mother's Day... :)

Shannon said...

Thanks for the tip on the peonies! I need all the help I can get. :) I will be sure to do that. Thanks!