Deconstructed Lemon Meringue Cupcake
Something I've made before a few times now only in this instance, I used Meyer lemons instead of regular ones to make a beautiful golden curd. It is amazing how much difference a simple lemon can make. The curd is bright, tart, floral and fragrant. It doesn't cut as much as my regular curd does, which is brilliant for those who hate it too sour. And yet it retains its acidity which is crucial for balancing out that sweet italian meringue.
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