Lemon Meringue Cupcakes Recipe

Ingredients

• For the Lemon Curd:
• 1 cup sugar
• 4 large eggs, at room temperature
• 3 large egg yolks, at room temperature
• 1/8 teaspoon salt
• 2 tablespoons zest and 3/4 cup juice from 3 large lemons
• 8 tablespoons unsalted butter, cut into small pieces
• For the Lemon Cupcakes:
• Baking spray
• 1 3/4 cups sugar
• 2 tablespoons finely grated zest and 1/4 cup juice from 2 large lemons
• 1 1/4 cups all-purpose flour
• 1 cup cake flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 cup milk, at room temperature
• 1 teaspoon pure vanilla extract
• 4 large eggs, separated and at room temperature
• 1 teaspoon salt
• 2 sticks (8 ounces) unsalted butter, at room temperature
• For the Meringue Topping:
• 1 1/4 cups sugar
• 1/4 cup water
• 1/4 cup light corn syrup
• 6 large egg whites, at room temperature
• 1/4 teaspoon salt

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