Modernist Recipes DB

Lemon meringue cupcakes

Time

24 minutes total

Difficulty

moderate 

Special requirements

blowtorch 

Yield

840 g (servings 12 )

Ingredients
Weight
Volume
Procedure
A
Cupcakes for lemon meringue cupcakes
600 g
12
1
Cut a hole from the centre of each cupcake. It should be big enough to hold 12 g / 2 tsp lemon curd.
B
Lemon curd
120 g
½ cup
2
Fill the holes of each cupcake A with 12 g / 2 tsp.
C
Pure icing (confectioner’s) sugar
as needed
3
Dust cupcakes.
D
Italian meringue
120 g
1 cup
4
Pipe onto each cupcake. Cover the curd completely.
5
Use a kitchen blowtorch to gently brown the meringue, if desired.

Nutrition
Serving size 70 g; calories 79.7 kcal, kilojoules 333.3 kJ, protein 1.1 g, carbohydrates 11.6 g, sugar 9.9 g, fat 3.3 g, saturated fat 2 g, unsaturated fat 1.8 g, trans fat 0.1 g, fiber 0.1 g, cholesterol 21.6 mg,

Author

Yield

g

Servings

Serving size 70 g

Serve

Per
serve
Energy (kcal)79.7
Energy (kJ)333.3
Protein (g)1.1
Fat (g)3.3
Carbs (g)11.6
Sugars (g)9.9
Fiber (g)0.1
Sodium (mg)35.1
Cholesterol (mg)21.6

Full details