LEMON MERINGUE PIE CUPCAKES ChatGPT a dit : ChatGPT Lemon Meringue Pie Cupcakes – A Tangy, Sweet Delight

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in vanilla and lemon zest.
Gradually alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour.
Divide the batter evenly among cupcake liners, filling each about ⅔ full.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Step 2: Make the Lemon Curd

In a saucepan over medium heat, whisk eggs, sugar, and lemon juice until well combined.
Stir continuously for 5-7 minutes until the mixture thickens. Remove from heat and whisk in butter and lemon zest.
Let the lemon curd cool completely. You can chill it in the refrigerator for 20-30 minutes.
Step 3: Fill the Cupcakes

Use a small knife or cupcake corer to remove the center of each cupcake.
Spoon or pipe the cooled lemon curd into the hollowed-out centers of the cupcakes.
Step 4: Make the Meringue Topping

In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
Gradually add the sugar, 1 tablespoon at a time, beating until glossy and stiff peaks form. Stir in vanilla extract.
Pipe or spoon the meringue onto the filled cupcakes, creating swirls or peaks.
Step 5: Toast the Meringue

Use a kitchen torch to lightly toast the meringue until golden brown. If you don’t have a torch, place the cupcakes under the broiler for 1-2 minutes, watching carefully to avoid burning.
Serving and Storage Tips