I've been craving for something citrus-y and tart. Like for months.
Unfortunately for us we can’t get fresh lemons around here. They sell lemons on
rack at the store which I think might be the reason of my tasteless lemon curd. Oh, have you try lemon anything? Please don’t
say you hate lemons! While lemons often please the crowd; lemonade, lemon
curd, lemon cakes etc. have to be made with fresh lemons so the flavor is
subtle enough without overwhelming the texture. Don’t be afraid to work with
lemons, they are innocently delightful and refreshing, but just be sure to pick
the fresh ones. Speaking of lemon curd, this was the first time I made something
tangy sweet like this. But frankly, I've learnt that I didn't like it at all. No, don’t get me wrong, I
will love them next time if only if bright yellow and fresh from farm lemons
are involved.
I used my vanilla cupcakes recipe from the previous post with a bit
of freshly squeezed lemon juice and zest added into the batter. I then filled half of tablespoon of lemon curd in each cupcake using the cone-method (see the
step-by-step photo here). And the best part is? Marshmallow! Yes, the frosting tasted
exactly like marshmallow. They are easy as pie to make but they meanly take your
time like forevah. So, if you are
going to make this, please use a stand mixer or you may broke your arm.
To those who aren't familiar with this incredible frosting, they actually reminiscent of an American classic (the scouts put their marshmallows on the long sticks
and roast them over the camp fire, remember?) which is now often toasted under the broiler or by kitchen torch
once topped on cupcakes. But since I was feeling a bit dizzy and not really so well (seriously) that day, I stopped
before the meringue form stiff peak. So I just spread them on instead of pile
them high. Sadly, I didn't get to eat them toasted. It’s okay; I’ll take a good
care of myself next time before I go to make this, that’s for sure :) Just keep
in mind that the frosting is best eaten the day they are made.
Lemon
Curd Cupcakes with Marshmallow Frosting
Yield: 12 standard cupcakes
Ingredients
For the
cupcakes:
1 batch vanilla cupcakes, plus 1 tablespoon
freshly squeezed lemon juice and 1 teaspoon lemon zest, or to taste.
For the
lemon curd/filling:
1 1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup freshly squeezed lemon juice
3 large egg yolks, well beaten
2 tablespoons unsalted butter
2 teaspoons grated lemon peel/zest
For the
frosting:
4 large egg whites
1 cup sugar
1/4 teaspoon cream of tartar
1 teaspoons pure vanilla extract
Instructions
For the
lemon curd/filling:
- Sift
sugar, cornstarch, and salt into a medium saucepan. Gradually blend in 1/2
cup cold water and lemon juice. Place saucepan over medium-low heat, and
whisk until smooth. Add egg yolks and 2 tablespoons butter, and blend
thoroughly. Stir constantly with a wooden spoon until thickened, and add 1
1/2 cups boiling water. Continue stirring until mixture reaches desired
thickness, 2 to 3 minutes.
- Remove
from heat, and stir in lemon peel; rub surface lightly with 1 tablespoon
butter to prevent a skin from forming. Can be refrigerated for up to 1
week or freeze up to 1 month. *This recipe yields a lot more than you need
but you can halve the recipe if desired.
For the
frosting:
- Place egg whites, sugar, and cream of tartar
in the heatproof bowl of an electric mixer. Set over a saucepan with
simmering water. Whisk constantly until sugar is dissolved and whites are
warm to the touch, 3 to 4 minutes.
- Transfer
bowl to electric mixer fitted with the whisk attachment, and beat,
starting on low speed, gradually increasing to high, until stiff, glossy
peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use
immediately.
[Lemon curd and frosting recipe adapted from Martha Stewart]