Lemon Meringue Cupcakes

3 C all purpose flour
One half teaspoon salt
1 tablespoon baking powder

Cream together two sticks room temperature butter and 2 cups of granulated sugar
When creamed together add four large eggs
And 1 teaspoon vanilla
Add zest from three lemons
Add juice from two lemons

Add dry ingredients
Alternate with (total) 1 cup buttermilk

Buttermilk alternative: take one cup whole milk and add 1 tablespoon white vinegar
Let stand 30 minutes

Fill cupcake liners

Bake at 325° rotating halfway over a period of 25 minutes

Make your own lemon curd
Ten egg yolks plus two whole eggs into glass bowl
Separate yolks
Beat with 1+ cup sugar
Add 1 cup lemon juice
This continually
Place glass bowl on top of simmering water
Do not let egg yolks solidify
When it starts to thicken add 2 tablespoons butter

Create Meringue
2/3 cup water . Boiling
1 1/2 cups granulated sugar
2 tablespoons corn syrup
Heat until exactly 230°

Meringue
Beat egg whites until soft peaks form
Add in 2 tablespoons granulated sugar

Pour hot simple syrup into egg whites with mixer running on medium high

Add thin layer of lemon curd over top of cupcake

Use star tip and piping bag to cover top with meringue frosting

Use Crim Brulé torch to caramelize top

Robert@RobertAndrews.NET