Ingredients
3 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
2 sticks unsalted butter, softened
2 cups sugar
4 eggs
3 tbsp lemon zest
2 tbsp lemon juice
1 tsp vanilla extract
1 cup buttermilk
- Whisk together salt, flour, and baking powder in a large bowl.
- Cream sugar and butter on medium-high speed until fluffy and pale. Add eggs one at a time. Mix in vanilla extract and lemon zest until incorporated. Alternate beating together the dry ingredients with the buttermilk and lemon juice.
- Divide batter into lined cupcake pan. Bake at 325 degrees for 25 minutes. Let cool.
- Continue whisking mixture while removing the saucepan from heat. Strain the curd to remove any clumps. Cover curd with plastic wrap and refrigerate until cool.
Notes
Don’t add sugar to meringue too fast or it could deflate.
Cupcakes can be covered overnight or frozen up to 2 months.
Yield-24 cupcakes
Flouring Violet 