I cheated on this recipe and bought the package of Sherrifs Lemon Pie Filling. The one you make on the stove with the egg yolks and butter, the one I could just eat straight out of the pot while its still hot...MMM. I haven't perfected making my own Lemon filling, but one day I will. Until then, Sherrifs has done a great job filling (HA!) in.
Here is the recipe for the "meringue" on top. This icing is the taste equivalent to the boiled icing my mom used to make when I was a kid, I love it. It is probably my favorite Icing, and it might be because its one of the few icings I can eat as much as I want of. Being lactose intolerant BUTTER cream and CHOCOLATE icings aren't exactly ideal.
Martha Stewart's 7 Minute Frosting
(half of original recipe, and there was more than enough for a dozen cupcakes)
3/4 c + 1tbsp Sugar
1/3 c Water
1 tbsp corn syrup
3 egg whites (save from lemon pie filling)
Combine 3/4 c sugar and water in a small pot and boil without stirring until it reaches 230 on a candy thermometer
Meanwhile whisk egg whites on medium-high until soft peaks form. With mixer running add 1 tbsp sugar. As soon as the sugar reaches 230 degrees, with mixer on medium pour syrup down the side of the bowl in a slow steady steam. Raise speed to high and whisk until icing is completely cool and stiff (but not dry) peaks form. (est 7 minutes) USE IMMEDIATLEY
|Cupcakes Filled with Lemon Pie Filling|
|Added the 7 minute icing|
|The Finished Product I used a small kitchen torch to give them color and that awesome meringue taste|