I needed to calm my lemon craving, and was also making some cupcakes for our teacher appreciation luncheon… and wanted to try something different. Something I hadn’t quite done before…
So I made some Lemon Cream Cupcakes (from 101 Gourmet Cupcakes) and filled them with a store bought lemon curd.
It took about 2 tbsp. to fill each cupcake to my liking. Meaning, I wanted lemon curd to be in every single bite.
Then I topped each lemon cupcake with this easy Meringue frosting:
4 egg whites
1 cup sugar
Heat in a double boiler over medium heat for 4-5 minutes, constantly stirring until the sugar is dissolved. Then whip on high into submission- or stiff peaks form about 2-3 minutes. You could toast this frosting too if desired. (Broiled for 1-2 minutes, watch closely)