Lemon Poppy Seed Meringue Cupcakes

Instructions

Prepare the lemon curd.

In a heatproof bowl, add egg yolks and sugar and mix to combine.

Add lemon zest, and lemon juice and whisk to combine.

Place the bowl over a pan with simmering water and cook over medium heat, whisking constantly for about 8-10 minutes, until thickens.

Remove from heat and gradually add butter and whisk until melted and smooth.

Let it cool and refrigerate until ready to use.

Prepare the lemon poppy seed cake batter.

Preheat the oven to 375F (190C). Line a 12-cavity muffin pan with paper liners.

In a medium bowl whisk together flour with baking powder, poppy seeds and salt.

In a large bowl add sugar and lemon zest. Mix to release oils from the zest and the sugar becomes pale yellow.

Add eggs and mix to combine.

Add lemon juice and vanilla extract and mix to combine.

Gradually incorporate the oil.

Incorporate the flour mixture.

Alternate with the buttermilk.

Don't overmix the batter.

Divide the batter equally into muffin cups.

Bake for about 20-25 minutes until lightly golden and a toothpick inserted into the center comes out clean.

Cool muffins on a wire rack.

Prepare the meringue.

Place egg whites, salt and sugar in a bowl set over a pan with simmering water and whisk constantly until sugar is completely dissolved. This should take about 5 minutes.

Remove the bowl from heat and whisk the whites, gradually increasing the speed with your mixer until stiff, shiny peaks form and the egg whites are cooled, about 5-7 minutes.

Fold in vanilla extract and lemon juice.

Assemble the cupcakes.

Use a knife to make a hole in the center of each cupcake. Fill each cupcake with about 2 teaspoons of lemon curd.

Transfer the meringue into a piping bag fitted with the desired tip and decorate the cupcakes.

Pipe the meringue on top of the cupcakes in a swirling motion or use a spoon to spread the meringue in an irregular shape on top of the cupcakes.

Use a kitchen torch to brown the meringue. Make sure you keep the torch away from the cupcake liner while toasting the meringue.

Serve the cupcakes right away or store them in an airtight container in the refrigerator.

Dessert