Lemon Meringue Cupcakes Recipe

1. Preheat oven to 350 degrees and line cupcake pan with the liners
2. Using a hand or standing mixer, beat together all ingredients until combined and mixed
3. Scoop ¾ batter into the liners
4. Bake in the oven for 19 minutes or until a light golden brown
5. Allow to cool completely

Marshmallow Meringue frosting Directions

1. Using a double broiler, mix all ingredients except the vanilla in a large heat safe bowl
2. Pour the mixed ingredients into the bowl of a standing mixer
3. Place the bowl over the prepared double broiler
4. Start to simmer the water and heat the mixture until the candy thermometer reaches 165 ℉ and all the sugar has dissolved, about 5-10 minutes from when the water starts to simmer.
5. While heating, gently mix to ensure even cooking
6. Once all the sugar has dissolved and the mix is 165 ℉, remove from heat and place the bowl in a standing mixture and mix on medium high for 5-7 minutes until the egg whites stiffen up and the mixture starts to cool.
7. Once it starts to stiffen up , add the vanilla.

Assembling Directions

1. Scoop the marshmallow frosting into the disposable piping bag
2. Spoon on 2 tbsp of lemon curd onto the top of the cupcake
3. Pipe the marshmallow meringue onto the top of the lemon curd
4. Using a kitchen torch, toast the meringue