Lemon Meringue Cupcakes

Instructions

To make Lemon Curd Filling:

1. In a medium saucepan, whisk the egg yolks, lemon zest, juice and sugar until well combined. Set saucepan over medium-high heat, whisking constantly (unless you want scrambled eggs), cook mixture until it’s thick enough to coat the back of a spoon, about 3-5 minutes.
2. Remove from heat and whisk in the butter, one piece at a time, stirring constantly until smooth. Once smooth, strain through a fine sieve into a small bowl. Press plastic wrap onto the surface of the curd and refrigerate until chilled, at least an hour or up to a day. This recipe makes about a cup of lemon curd. You won't use it all for the filling. Use leftovers to top pancakes, top ice cream etc.

To make Cupcakes:

1. Preheat oven to 350degrees F. Line muffin tins with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder and salt.
3. In a large bowl, combine the sugar and lemon zest. Rub with your fingertips until fragrant and sugar is moist. Using an electric mixer, beat the butter and sugar mixture together until pale and fluffy, about 2-3 minutes on medium speed. Add eggs one at a time, beating until just combined after each addition. Beat in lemon juice, vanilla and almond extracts.
4. Reduce mixer speed to low and slowly add half of the flour mixture to the batter. Add the buttermilk and beat until just combined. Add the rest of the flour and mix until just combined. Scrape down the sides of the bowl as needed. Do not over-mix.
5. Divide batter into prepared tins. Fill each liner about ⅔ full. Bake cupcakes until lightly golden or a toothpick inserted into the center comes out clean, about 12-14 minutes. Remove cupcakes from pan and cool completely on a wire rack.

To make frosting

1. In a medium saucepan, combine 3/4 cup sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally until sugar dissolves. Keep cooking, without stirring, until syrup reaches about 230 degrees.
2. In the meantime, whip the egg whites in a large bowl with a stand mixer on medium-high sped until soft peaks form. Gradually add in the remaining ¼ cup sugar to egg whites with mixer running.
3. When sugar syrup reaches 230 degrees, remove from heat. With mixer on low speed, carefully pour the syrup down the side of the bowl in a slow steady stream. (If you are using a hand mixer, get someone to do the pouring for you). Increase speed to medium high and whisk until the mixture completely cools and stiff peaks form, about 7 minutes. Add the lemon juice in the last minute. Use frosting immediately to top cooled and filled cupcakes.

Assembly:

1. Fill the cooled cupcakes with about 1 teaspoon lemon curd. Frost cupcakes with marshmallow frosting. Using a kitchen torch, brûlée the frosting.