![\"delicious](\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2011\/09\/lemon-meringue-cupcake.jpg\" "\\"lemon-meringue-cupcake\\"")
These are one of my favourite cupcakes, light fluffy italian meringue offset with tangy lemon curd and vanilla cupcake.<\/p>\nThese are one of my favourite cupcakes, light fluffy italian meringue offset with tangy lemon curd and vanilla cupcake.<\/p>\n
Vanilla Cupcakes:<\/strong><\/p>\n Make the cupcake using the vanilla cake recipe on the bottom of this post:\u00a0vanilla cupcakes<\/a><\/p>\n While they are cooking make your lemon curd and italian meringue.<\/p>\n 165g (5.82 ounces) or 3\/4 cup caster sugar Whisk together the sugar, eggs, yolks, lemon zest and juice.<\/p>\n Microwave in 1 minute intervals whisking each time until it thickens.<\/p>\n Whisk in the butter, then pour curd into jam jars or drinking glasses covered in plastic wrap and store in the refrigerator. 1\/4 teaspoon\u00a0cream of tartar Seperate the eggs and whisk the white to form soft peaks. Immediately remove from heat and with the beaters running, pour in a thin stream into the egg whites.<\/p>\n Beat until cooled. \u00a0This can take a while so if using hand mixers I like to put a bowl of iced water underneath the mixing bowl to speed up the cooling process. When it is cool it will be thick smooth and glossy.<\/p><\/div>\n Using a knife or a spoon cut a hole out of the top of each cupcake and fill with a teaspoon of lemon curd. \u00a0Top with a piped swirl of italian meringue. \u00a0You can place the cupcakes under the grill for a short moment if you want the meringue to be golden.<\/p>\n \n These are one of my favourite cupcakes, light fluffy italian meringue offset with tangy lemon curd and vanilla cupcake. Vanilla Cupcakes: Make the cupcake using the vanilla cake recipe on the bottom of this post:\u00a0vanilla cupcakes While they are cooking make your lemon curd and italian meringue. Lemon curd recipe 165g (5.82 ounces) or 3\/4 cup caster sugar 2 eggs plus 2 yolks zest of 2 lemons 240 millilitres (8.12 fluid ounces) or 1 cup<\/p>\n","protected":false},"author":1,"featured_media":778,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,155,152],"tags":[31,523,360,316,361,313,315,363,311,343,312,359,362,227,367,368,366,364,365,372,371,521,374,373,369,370,375],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/771"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=771"}],"version-history":[{"count":92,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/771\/revisions"}],"predecessor-version":[{"id":45837,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/771\/revisions\/45837"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/778"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=771"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=771"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=771"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Lemon curd recipe<\/strong><\/h3>\n
\n2 eggs plus 2 yolks
\nzest of 2 lemons
\n240 millilitres (8.12 fluid ounces) or 1 cup lemon juice
\n90g (3.17 ounces) or 1\/3 cup and 1 Tablespoon\u00a0unsalted butter, chopped<\/p>\n![\"lemon](\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2011\/09\/lemon-curd-recipe-300x224.jpg\" "\\"lemon-curd-recipe\\"")
<\/p>\n
\n <\/p>\nItalian Meringue Recipe<\/strong> (click here for video instructions)<\/a><\/h3>\n
\n3\u00a0large eggs
\n1 cup or 216g (7.62 ounces) caster sugar
\n1\/4 cup or 63 millilitres (2.13 fluid ounces) water<\/p>\n
\nPut the sugar and the water in a saucepan and bring to the boil.
\nWash down the sides of the pan with a pastry brush and leave unstirred until it reaches 238F (114.44 degrees Celsius) on a candy thermometer.<\/p>\nConstructing the cupcakes<\/strong><\/h3>\n
![\"how](\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2011\/09\/italian-meringue-lemon-curd-cupcake-300x248.jpg\" "\\"italian-meringue-lemon-curd-cupcake\\"")
<\/p>\n![\"lemon](\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2011\/09\/choc-mint-cupcake-224x300.jpg\" "\\"choc-mint-cupcake\\"")
<\/p>\n \nMy Cookbook<\/h4>\n
![\"ann](\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" "\\"Crazy")
<\/a>\n<\/br>\nStores that sell my book listed by country: \nhttp:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"![\"how](\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/09\/italian-meringue-lemon-curd-cupcake-150x150.jpg\")
<\/a>