Lemon Chiffon Cupcakes

Lemon Chiffon Cupcakes
1 lemon, divided
¾ c. cake flour (do not use all-purpose flour)
½ c. sugar, divided
¾ tsp baking powder
¼ tsp salt
2 large egg yolks
¼ c. water
2 ½ tbsp canola oil
1 tbsp lemon extract
4 large egg whites, room temperature
Meringue Frosting (see below)
½ c. prepared lemon curd (see below)

Directions:
1. Preheat oven to 325°F (160°C). Place paper liners in wells of a Muffin Pan. Using a fine grater, zest lemon to measure 11/2 tbsp; set aside 1/2 tbsp zest for garnish (optional). In a small bowl, combine flour, 1/4 cup of the sugar, baking powder, salt and remaining1 tbsp zest; whisk well. In a large bowl, combine egg yolks, water, oil and extract; beat on medium until well blended. Add dry ingredients; beat on medium speed until smooth.
2. In a separate bowl using clean beaters, beat egg whites on high speed until soft peaks form, about 1 minute. While continuously beating, gradually add remaining 1/4 cup sugar in a very slow, steady stream. Continue beating 3-4 minutes or until sugar is dissolved and stiff peaks form. Stir in one-fourth of the meringue into batter using a rubber; gently fold in remaining meringue.
3. Divide batter evenly among liners; bake 12-15 minutes or until wooden pick inserted in centers comes out clean. Remove pan from oven to a cooling rack. Remove cupcakes from pan; cool completely. Meanwhile, prepare Meringue Frosting (see below).
4. To assemble cupcakes, spoon lemon curd into Easy Accent® Decorator fitted with closed star tip or bismarck tip. Press decorator gently into center of each cupcake and pipe in a small amount of curd (about 2 tsp). Frost cupcakes; sprinkle with reserved lemon zest (optional).

Yield: 12 cupcakes

Lemon Curd
3 eggs
1 cup sugar
1/3 cup lemon juice
6 tbsp butter, cut into ½-in. slices
1 tbsp lemon zest

1. In 3-qt. saucepan, bring 2 ½ - 3 cups of water to a simmer over medium-low heat. Using a double boiler, whisk eggs, sugar and lemon juice. Set double boiler over simmering water in saucepan. Cook, whisking constantly, 6-8 minutes or until mixture thickens and registers 160°F (71°C) using a candy or digital cooking thermometer.

2. Remove double boiler from heat. Add butter and lemon zest; whisk until melted and smooth. Refrigerate lemon curd 2 hours or until set. Serve with pound cake, angel food cake, fresh berries, scones or biscuits.

Yield: 2 cups

Meringue Frosting
2/3 c. plus 2 tbsp sugar
1/4 c. water
3 large egg whites
1/8 tsp cream of tartar
1 tsp pure vanilla extract

1. In a small saucepan, combine the 2/3 cup of sugar with the water. Stir over low heat until the sugar dissolves. Using a brush dipped in cold water, wash down any sugar crystals from the side of the pan. Boil the syrup without stirring over moderately high heat until the syrup reaches 240° on a candy thermometer, about 7 minutes.

2. Meanwhile, in the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the cream of tartar at medium-high speed until they hold soft peaks. Add 2 tablespoons of the sugar and beat until the whites are firm. With the machine on, drizzle the boiling syrup down the side of the mixing bowl, avoiding the whisk, and beat at low speed for 3 minutes until stiff, glossy peaks form when the whisk is lifted. Beat in the vanilla and let cool for 10 minutes. Use the Meringue Frosting as soon as possible. (Eliza’s note: this recipe made enough to frost a cake! If making this for the cupcakes I would half the recipe)