Cupcakes with Lemon Kurd and Meringue

Do not miss these elegant cakes when you collect ideas for the festive table for Easter, the spring table can play new tastes. These cupcakes are a miniature variation of the American lemon pie with meringue. As such, they are convenient to serve, or present as a gift. Tartlets baked in muffin tins and filled with amazing sweet and sour lemon Kurd, and on top cakes are covered with caps from meringue, which does not fall even the next day. All components of the cake can be prepared in advance, and immediately before serving, collect and fry tops in the oven in grill mode or using the kitchen burners. Nutrition value of one portion: (only 6 cupcakes) Calories 404, total fat 2one g., saturated fat g., proteins 5 g., carbohydrates 49 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: Time: 3 час. 15 minutes. Difficulty: easy Amount: 6 cupcakes Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Tartlets

• 6 tbsp. l (90 gr.) Butter, room temperature
• 3 tbsp. l Sahara
• A pinch of fine salt
• 1 large egg yolk
• 3/4 Art. premium flour + additionally for working with the test
• 1 tsp sour cream or yogurt

Lemon Filling

• 1/3 Art. Sahara
• 1 tbsp. l corn starch
• 4 large egg yolks
• 2 tbsp. l freshly squeezed lime juice (about 1 lime)
• 1 tbsp. l finely grated lemon peel + 1/4 tbsp. freshly squeezed lemon juice
• 3 tbsp. l diced cold butter
• 0.5 tbsp. Sahara
• 1/4 Art. egg whites (from about 2 large eggs)
• 1/4 tsp tartar
• A pinch of fine salt
• Special equipment: round cutting for cookies or a bowl with a diameter of 11 cm., metal form with non-stick coated with 6 standard muffins, 6 paper molds for muffins, kitchen burner (optional)

Recipes with similar ingredients: tartlets, premium flour, lemon zest, sour cream, yogurt, eggs, tartar, starch, meringue

Recipe preparation:

1. In a medium-sized bowl with a mixer at a moderately high speed whip the butter until smooth. Add sugar and salt and keep whisking. Scrape the mixture off the walls bowls, then stir in the egg yolk.
2. Add half the flour, whisking until crisp. test. Scrape off the walls of the bowl again; add the remaining flour and sour cream, kneading evenly moistened dough. Put the dough on lightly floured work surface and a little place it.
3. Roll out the dough between 2 sheets of flour Waxed or parchment paper in a circle about 0.5 cm thick. Put in the refrigerator for 1 hour.
4. Cut with an inverted bowl or a large punch for cookies 6 circles with a diameter of 11 cm. Put circles from the dough into each a muffin mold and hold it with your fingers or a glass, to lay the dough in all corners and to the walls of the mold. Put in freezer for 15-30 minutes.
5. Place the wire rack in the lower third of the oven and preheat the oven up to 160 ° C. Sprinkle the outer surface of six paper molds for muffins with a cooking spray and put them in the cells with the dough. Fill the paper liners with dry beans or a load of pirogue.
6. Bake until the cakes are browned at the edges, 25-30 minutes. Cool for 1 minute; then carefully remove the paper liners with cargo. Return the tartlet form to the oven and continue to bake until cooked, another 15-20 minutes. Give some cool, then carefully remove the tartlets and cool completely on the grill.

7. Lemon Filling

   In a pot of non-reactive material, mix sugar, corn starch and egg yolks. Heat on moderately low heat, constantly whisking until the mixture is homogeneous and sugar not completely melted, about 1 minute. Add lime juice, zest and lemon juice and continue to heat, constantly whipping, until the mixture will not become thick as sour cream, and will not begin to boil, 3-4 minutes. Not forget to scrape the cream off the walls of the pan so that it thickens evenly. Filter lemon kurd through a fine sieve into a bowl. Squeeze in a little butter until smooth consistency. Stir until the Kurd has cooled. To faster cool, you can put the pan in a bowl with ice. Fill up each tartlet 1.5 tbsp. l cooled lemon filling.

8. Meringue

   Pour into a pan on which you can place the bowl of the mixer, a few centimeters of water and bring to a boil. Whisk manually bowl of sugar, egg whites, tartar and salt. Put bowl over boiling water and heat, whisking, until the mixture becomes hot to the touch (57 ° С) and sugar will not completely dissolve, 1-2 minutes. Rearrange the bowl to the mixer with a whisk and whisk proteins at a moderately high speed to soft peaks. Increase mixer speed to high and keep whisking to It turned out a strong cool meringue, about 10 minutes. Jerk off meringue from a pastry bag or spoon on top toppings. Fry the kitchen meringue immediately before serving. burner. Or preheat the oven in grill mode to maximum. Lay the cakes on a baking sheet and place under the heating element of the oven until the meringue is evenly fried, for about 2 minutes. Serve or place immediately refrigerator until ready to serve. Note: Cakes are available. keep in the refrigerator for up to 2 days, they are also perfectly stored in freezer for 1 week! Defrost 20 minutes before toasting and serving. Prepare in advance in stages: – Tartlets You can bake and freeze for up to 2 weeks. – Lemon Kurd Store in the refrigerator for up to 3 days. – Meringue can be beaten in advance and 1 Store in the refrigerator for a day.