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FOR THE CUPCAKES: Preheat oven to 350 degrees. Line muffin tins with paper cups*.
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In a food processor, mix flour, sugar, baking powder. Add butter and beat until mixture resembles coarse sand. Add eggs, 1 at a time, milk, lemon juice, lemon zest and vanilla, and beat until fluffy.
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Fill muffin cups to the top. Bake until toothpick inserted in center of cupcake comes out clean (about 15-20 min). Let cool.
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FOR ITALIAN MERINGUE:
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Place sugar with the water and corn syrup in a small saucepan over medium heat. Cook stirring occasionally with a wooden spoon (because sugar sticks to the metal spoon), until sugar dissolves.
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Continue boiling, without stirring, until syrup reaches 121°C or 230°F (soft ball stage**).
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Meanwhile, whisk egg whites with lemon juice until soft peaks form. With mixer motor running, pour the hot syrup into beaten egg whites in a smooth, steady stream. continue mixing the meringue until it has cooled to room temperature.
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ASSEMBLY:
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Spread about 1 Tablespoon of Lemon Curd over the top of each cupcake. Pipe the meringue on top of lemon curd. Toast the meringue with a cook’s torch or put cupcakes in a hot oven and grill until lightly golden.