Right now I’m doing two things at once. I think maybe I do two things at once too often, and one day I’m convinced it will lead to a real catastrophe. I keep resolving to stop. Anyway, right now I’m both writing this recipe and listening to a computer science lecture. Some days I feel like God made a mistake when he put me together. Like, maybe he was doing two things at once and by mistake he put together one third crazy melancholic creative-type, one third A-type housewife who just wants to make lists and get everything done and clean compulsively and one third engineer/computer programmer type who couldn’t care less what’s for dinner. The result being that I really don’t know who I am half my life, or what I’m supposed to be doing.
Then I think of that Baz Luhrmann song Everybody’s Free to Wear Sunscreen (remember that?), and the part where he says: “The most interesting people I know didn’t know at 22 what they wanted to do with their lives. Some of the most interesting 40 year olds I know still don’t.” And then I feel a bit better. But mostly I feel better because I know God doesn’t make mistakes.
Anyway, enough introspection. Who wants a lemon meringue cupcake recipe? Yes? Y-E-S. I think I ate six of these right after I made them, they were so good.
I used 24 vanilla cupcakes, made with this recipe. And I do admit, I used store bought lemon curd, but you may want to make your own if you have an awesome recipe.
- 3 tbs water
- 1 cup sugar
- 3 large egg whites
- 1/4 tsp cream of tarter
- With an electric mixer, whip the egg whites and cream of tarter until soft peaks form.
- At the same time, heat the water and sugar in a saucepan, over medium-low heat until the mixture has reached soft ball stage.
- Slowly pour the hot syrup into the whipped egg whites, while still whisking on low speed.
- When the syrup has been added, continue whisking on low speed until the icing cools down.
Lemon Meringue Cupcakes
- Make holes in the top of your vanilla cupcakes, using a cupcake corer if you have one, or a knife.
- Fill the holes with lemon curd.
- Top with the meringue icing, and then brown the meringue for a minute or two either using the grill or a blowtorch.
And there you have it. Perhaps you could make them for a Women’s Day tea, if you’re in South Africa?