Blueberry & lemon cupcakes topped with lemon curd and meringue.
In a very small sauce pan, whisk together lemon juice, sugar, zest, and egg.
Add in butter.
On low heat, stir continuously until it thickens and is just about to begin boiling. (~5 minutes)
Immediately transfer to a bowl and cover with saran wrap so that the wrap is touching the surface of the curd. This is to prevent a film from forming.
Chill while you prepare the rest of the recipe.
Preheat oven to 350°F and line your muffin tins. (The recipe makes 16 cupcakes.)
Cream together butter and sugar.
Beat in eggs and additional egg yolk, one at a time.
Mix in baking powder, salt, and baking soda.
Mix in lemon zest.
Add 1 cup of flour.
Mix in buttermilk.
Add the remaining flour.
Mix in lemon juice.
Coat the blueberries in a small amount of flour.
Gently fold the blueberries into the batter.
Fill the baking cups almost all the way. (Somewhere between 3/4 full and completely full).
Bake for ~20min or until a toothpick comes out clean.
Let cool before frosting.
On a double boiler, whip together all ingredients on high speed.
Continue whipping until the meringue reaches 130°F.
Remove the meringue from the double boiler and continue whipping until stiff peaks form.
Cover and chill.
Pipe a ring of meringue around the perimeter of each cupcake.
Using a small teaspoon, fill in the centers with lemon curd.