I know this is going to seem awfully long but it's not as bad as you'll think!** this recipe requires a food processor
What You'll Need (muffin):
1 cup butter
2 1/2 cups white sugar
3 eggs
2 tsp vanilla extract
2 1/2 cups heavy cream
3 1/2 cups flour (sifted)
2 1/2 tsp baking soda
2 1/2 tsp baking powder
1 cup water
3 lemons
What to do:
1. preheat the oven to 350 degrees.
2. sift all dry ingredients together.
3. mix butter and heavy cream into the dry mix.
4. mix in eggs one by one.
5. add water and vanilla.
6. cut lemons into fourths and discard the seeds; with a food processor, put in the lemon pieces, rind and all, and blend until completely minced.
7. add the minced lemon into the batter.
NOTE: the batter shouldn't be thick but shouldn't be too runny either.
8. bake for 20 mins or until toothpick comes out clean.
What You'll Need (lemon filling) -recipe from allrecipes.com-
1 1/2 cups white sugar
1/2 tsp salt
1 1/2 cups water
1/2 cup cornstarch
1/3 cup water
4 eggs separated
1/2 cup lemon juice
2 tsp lemon zest
3 tbsp butter
What to do
1. Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan.
2. Place over high heat and bring to a boil.
3. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste.
NOTE: I must warn you, the paste is hard to scrape so have it ready and DON'T stop whisking while adding the paste, you'll get chunks.
4. Gradually whisk paste into boiling sugar mixture.
5. Boil mixture until thick and clear, stirring constantly.
6. Remove from heat.
7.In a small bowl, whisk together egg yolks and lemon juice.
8. Gradually whisk egg yolk mixture into hot sugar mixture.
9. Return pan to heat and bring to a boil, stirring constantly.
10. Remove from heat and stir in grated lemon rind and butter or margarine.
11. Set aside to cool.
What You'll Need (meringue):
remaining egg whites
1/4 tsp salt
1/2 cup sugar
What To Do:
1. In a large mixing bowl, combine egg whites and salt. Whip until very foamy.
2. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks.
THE ASSEMBLY:
1. Cut a small cross in the cupcake about half way deep.
2. Inject, with a piping bag or bottle, the lemon filling.
3. with a piping bag and a large circle tip, pipe a large ball of meringue on top of the cupcake.
4. place all the cupcakes onto a baking pan and place into the over until the top of the meringue browns.
Garnish Options:
toasted lemon rind
candied rind
graham cracker crumbs
I garnished mine with a home made lemon rind brittle :)
