Dairy Free Lemon Meringue Cupcakes

Lemon meringue pie just screams summer to me and this recipe is pure sunshine in cupcake form. Earlier this month my mom and I were brainstorming a cookout menu for her birthday… let's be honest we were really only talking about dessert because that's the only thing that matters… and she mentioned a lemon meringue pie. Yes. Perfect. Lemon meringue pie. However, my mind was on cupcakes. Can it be done? A lemon meringue pie CUPCAKE? Yes my friends, it can be done.

This recipe is really 3 separate recipes that come together to form one amazing mega recipe. I highly advise that you make the lemon curd first, then the cupcakes, and lastly the meringue - and hold off on making the meringue until the cupcakes are cool.

DAIRY FREE LEMON MERINGUE CUPCAKES
Makes approx 18 cupcakes

Lemon Filling 
(Adapted from Food Network)

• 1/3 cup sugar
• 1 tbs cornstarch
• 4 large egg yolks (save 1/2 cup of whites)
• 1/4 cup, plus 2 tbs fresh squeezed lemon juice (approx 3 medium lemons)
• zest of 1 lemon
• 3 tbs dairy free butter substitute (I used Earth Balance but I want to try coconut oil too)

In a small saucepan whisk together the sugar, cornstarch and egg yolks. Continue whisking over medium-low heat for about 1 minute or until the sugar dissolves and the mixture is smooth. Add the lemon juice and zest and continue to whisk an additional 3-4 minutes or until the mixture is smooth and the consistency of mayonnaise or Greek yogurt. Remove from the heat and whisk in the butter until smooth.
Prepare a piping bag with a large bore tip (such as Wilton's #230) that can be inserted into the center of the cupcake and fill with the lemon curd.

White Cake
(Crazy Cake from http://www.sweetlittlebluebird.com/2013/03/tried-true-tuesday-crazy-for-crazywacky.html and adapted for cupcakes.)

• 1 1/2 cups, plus 3 tbs all purpose flour
• 1 cup sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp white vinegar
• 1 1/2 tsp pure vanilla extract
• 5 tbs oil
• 1 cup water

Preheat oven to 350 degrees Fahrenheit. Line 18 regular sized muffin tins with cupcake liners.
Mix the flour, sugar, baking soda and salt in a medium sized mixing bowl and create 3 small wells in the dry mix.
In the first well pour the vinegar, in the second pour the vanilla and in the last pour the oil. Pour the cup of water over the entire mixture and mix gently until the ingredients are incorporated. Be careful not to over mix or the cupcakes will be too dense.
Fill each cupcake liner about 1/2 way. (I use a small cookie disher and do two scoops.)
Bake on the middle rack for 15 minutes or until a toothpick inserted into the center comes out clean.
Cool cupcakes thoroughly before filling.

Once the cupcakes are cool, push the piping tip into the center of the cupcake about 1/2 way, and gently squeeze the lemon curd into the center of the cupcakes for a count of about 5. You may have extra lemon curd filling when you finish and you can go back and add more filling if necessary.

Meringue
(Adapted from Food Network)

• 1/2 cup egg whites
• 1 cup sugar
• 1/2 tsp cream of tartar
• pinch of salt

Set up a double boiler with a mixing bowl (that you can use an electric mixer with, or the bowl from your stand mixer) placed over a sauce pan containing a few inches of water (the water should not touch the bottom of the mixing bowl).  Combine the egg whites, sugar, cream of tartar and salt in the mixing bowl and bring the water to a simmer, stirring constantly until the sugar dissolves - about 1 to 2 minutes. Remove the mixing bowl from your double boiler set up and beat the whites on medium to high speed until they hold soft peaks. Continue to beat for an additional 10 minutes or until a stiff meringue forms. Allow to cool slightly before either piping or dolloping onto the tops of the filled cupcakes. (I used a zip top bag with the corner cut off to pipe the meringue on and then used a spoon to smooth and swirl the meringue into the shape I wanted).

Either use a kitchen torch or your broiler to brown the tops of the meringue - if using your broiler, place the cupcakes on a sheet pan and DO NOT leave these unattended as they brown very quickly.

These were outstanding! Everyone loved the lemon curd filling and the meringue "frosting" was a big hit with my mom and aunt. I did end up frosting a few for the kids with store-bought white frosting, which you can certainly do if you worry about serving meringue to kids or those pregnant or nursing.

Have a happy summer!

Peace,
Laura