Lemon Meringue Cupcakes

For the lemon meringue cupcakes, cream the sugar with the butter. Gradually add the eggs and mix everything together well. Add the milk and the lemon juice and mix.

Preheat the oven to 190°C. Sift the flour with the baking powder and stir into the egg-sugar mixture. Add the lemon zest as well as the lemon jam and mix well with the batter.

Place the muffin tray on a baking tray and place small paper cups in the wells. Spoon the mixture evenly onto the cups and bake in the oven for about 20 minutes. Remove the lemon cupcakes from the oven and let them cool.

For the meringue topping, beat the egg whites with the sugar over a water bath for about 10 minutes until foamy. Then remove from the water bath and continue beating until the mixture has cooled slightly. Now you can either spread the meringue on the cupcakes right away with a piping bag or make the topping a bit more substantial and mix in the pulp of the vanilla bean and the chopped butter. Don’t be alarmed if the addition of the butter causes the beautiful beaten egg whites to collapse at the beginning. Just keep beating until the meringue topping is the right consistency. To make the topping easier to pipe onto the cupcake, chill it in the refrigerator for about 1 hour.

Place the meringue topping in a piping bag and garnish the cooled lemon

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