3 lemons, zested (do this before squeezing the juice out of them)
1/2 cup unsalted butter, melted
1 cup granulated sugar
1/4 cup water
4 teaspoons light corn syrup
4 large egg whites
4 teaspoons sugar
Preheat oven to 350 degrees F. Line 12 standard muffin cups with paper liners.
In a large mixing bowl, whisk together the gluten-free flour, xanthan gum, salt, baking powder and baking soda. Set aside.
In a small mixing bowl, whisk together the oil, buttermilk, lemon zest and vanilla. Set aside.
In the bowl of a stand mixer, beat together the granulated sugar and eggs until light in colour.
Beat together sugar and eggs in a large bowl with an electric mixer at medium speed just until combined, about 1 minute. Reduce speed to low and add flour and milk mixtures alternately in batches, beginning and ending with the flour mixture and mixing until just combined.
Spoon the batter into the prepared muffin tins. Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the middle comes out clean.
Allow to cool in baking pan for 5 minutes before removing to a wire rack. Cool completely before filling and frosting.
Microwave Lemon Curd
In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in the lemon juice, lemon zest, and melted butter.
Cook in the microwave in 1 minute intervals, stirring after each minute, until the mixture is thick enough to coat the back of a metal spoon.
Remove from the microwave and pour into clean jars. Store in the refrigerator for up to 3 weeks.
Note: Make curd ahead of time, as you want it to be cool when you fill your cupcakes. You will have leftover lemon curd, which is very tasty on pancakes, toast, or in tarts.
In a small sauce pan, bring 1 cup sugar, water and light corn syrup to a boil while whisking constantly. Use a candy thermometer, and boil the mixture until it reaches 230 degrees F.
Meanwhile, use a stand mixer fitted with the whisk attachment to beat the egg whites until soft peaks form. Add 4 tsp sugar, and continue beating until stiff peaks form.
Turn the mixer speed to low-medium and using a slow, steady stream, carefully pour the syrup mixture down the side of the mixing bowl. Raise speed to medium-high and beat until stiff peaks form, about 7 minutes. Use immediately.
Using a piping bag fitted with a large tip, pipe the frosting onto the cupcakes as desired. Place cupcakes on a cookie sheet, and use a small kitchen torch to lightly brown the frosting.
To assemble the Lemon Meringue Pie Cupcakes:
Once cupcakes have cooled, use a paring knife or apple corer to carefully remove a small section, about 3/4" deep in the middle of the cupcake.
Using a zipper seal bag with the corner removed, pipe the lemon curd into the hole you created in the middle of the cupcake.
Pipe the Meringue Frosting onto the top of the cupcakes. Brown frosting with a kitchen butane torch (be sure to keep the flame away from the cupcake liners).
Flour blend: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper seal bag. Shake until well blended.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/08/gluten-free-lemon-meringue-cupcakes.html