My favorite thing about the holidays, besides spending time with family and friends is cooking. If you can’t tell by now Mr. Pea and I love to cook! But, my favorite part of cooking for the holidays, is making dessert. I think it is because, I am the baker of the household. I can’t remember a time that Mr. Pea even has made a dessert, I don’t think he has the patience for desserts though. That is fine by me, that gives me the opportunity to try out new recipes and be creative in the kitchen. Not that my creative juices don’t flow when I am cooking, but baking has a more creative aesthetic to it that I really enjoy.
Take for example these lemon meringue pie cupcakes I made this past weekend for Easter. They actually looked like little lemon meringue pies in the form of a cupcake. They were so cute! Plus, I got to use my pastry torch, and we all know how excited I get when I get to bust out my beloved pastry torch! There was only one problem, I lost the recipe.
Yep, somewhere between here and the grocery store I lost the recipe I was going to use. And for some reason I couldn’t remember for the life of me where I got it, I forgot to bookmark it, I didn’t pin it on Pinterest, and it had literally disappeared! Luckily I had already bought all the ingredients, so I decided to just wing it! To my surprise they turned out great and were a huge hit with all our family and friends. Check them out, if you like lemon meringue pie these are on a whole other level!
Lemon Meringue Pie Cupcakes
Lemon cake mix (I used good old Betty Crocker, their lemon cake mix is the best!)
lemon instant pudding mix (4 serving size)
1 cup water
1/3 cup veggetable oil
* Add zest and juice of two lemons (optional)
Preheat oven to 350 degrees.
Combine all ingredients, mix for 2 minutes on medium. Bake at 350 degrees for about 15-20 minutes.
Lemon Curd Filling:
(May substitute with lemon Instant Pudding with zest of 1 lemon)
- 5 egg yolks
- 1 cup sugar
- 4 lemons, zested and juiced
- 1 stick butter, cut into pats and chilled
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. When done, fill cupcakes with curd and place cupcake in the refrigerator to chill.
- 1 1/2 cups plus 2 tablespoons sugar
- 2/3 cup water
- 2 tablespoons light corn syrup
- 6 large egg whites, room temperature
- Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
- Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
- As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately, Place in piping bag and pipe frosting on top of cupcakes, then take pastry torch and lightly passover the frosting giving it a caramelized look and taste.