Monday, March 15, 2010
MSC - Lemon Meringue Cupcakes
If you've read my previous post, you'll know that it was my birthday and I made this recipe in my cupcake cake pan. I love my cupcake cake pan.
I've discovered that the best way to finish a cake made in this pan is to cut each layer in half and ice it as a four layer cake. Except in the case of this recipe. The cake didn't hold together at all, but began to crumble and break apart immediately. Oh, well. It was an experiment that failed.
Here are my children trying bravely to hold it together while I snap a photo.
There was no time to decorate it with lemon curd. Instead, I mixed the lemon curd with two cups of firmly whipped cream and used that as a frosting. I made the trusty lemon curd recipe that I've been using for years.
2 tbsp grated lemon rind
1/2 cup lemon juice
1/2 cup sugar
1/4 cup butter
3 eggs, lightly beaten
In the top of a double boiler over simmering water, combine lemon rind and juice, sugar and butter. Cook, stirring until butter is melted. Gradually whisk into eggs and return to top of double boiler. Cook, whisking for about 10 minutes or until thickened. Do not boil. Transfer to a bowl. Place plastic wrap directly on surface. Refrigerate for at least until completely cool up to 5 days.
This week's recipe was chosen by Megan of the blog My Baking Adventures. Please check out her blog for photos of the actual cupcakes. Martha Stewart has the recipe for these on her website. Right here.