MERINGUE:
3 reserved egg whites
pinch of salt
1/4 cup sugar
1) LEMON FILLING: In a small saucepan over low heat, whisk egg yolks, sugar, flour and salt; whisk together lemon juice, lemon zest, water and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thickened, about 7 minutes; Remove from heat and set aside
2) Preheat oven 375 degrees
3) CUPCAKES: In medium bowl, beat butter and sugar until light and fluffy; beat eggs, lemon juice, baking powder and salt; stir in flour until just blended
4) Divide cupcake batter among 12 cupcake cups in muffin pan; bake 20 minutes or until centers of cupcakes are firm; remove the cupcakes from the oven and let cool for 5-8 minutes (do not turn the oven off)
5) Meanwhile, make the meringue: beat the reserved egg whites with the salt until the mixture begins to harden; add the sugar and beat until the meringue is stiff and forms nice peaks (don’t overdo it)
6) With a sharp knife, remove the center of each cupcake (approximately 1″ in diameter), leaving a cupcake layer underneath cut out; discard the cupcake core (or offer the weary baker a little tangy snack); fill the center of the cupcakes with a lemon filling
7) Divide meringue between cupcakes, spreading around edges and tapping gently with back of spoon to form peaks; return cupcakes to oven and bake an additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes; refrigerate an hour or more before serving.
Makes: 12 absolutely delicious cupcakes
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