Gilly’s Corner is where delicious dreams come true. 

When the esteemed food blogger, Ari Rudess, offered me a corner on her blog where I could post a weekly recipe, I was elated. Here I hope to share with you some of my favorite recipes but I also want to adapt them to a college life-style. While at home it is easy, for me at least, to get immersed in the most complicated recipes and spend hours perfecting them, it is impossible to do so in an environment such as a college campus. Especially when living in the dorms and your access to a (clean) kitchen is infrequent at best. I hope some of you guys get to try them or at least enjoy reading about some delectable treats!!
I am dedicating my inaugural post to my best friend and everyone’s favorite foodie, Ari and specifically her love of everything and anything lemon.

Lemon Meringue Cupcakes


cookbook
This recipe comes Gail Wagman’s book Cupcake Galore. Wagman worked for years as a pastry chef in France and decided to adapt a myriad of pastry and dessert recipes (no matter how intricate the original may be) into cupcake form. While I have found that some of these recipes don’t seem to translate well, the cupcake form of a lemon meringue pie is simply out of this world.
There three components to the recipe: the cupcakes, the filling and the meringue topping.

For an easier lemon filling, use a simply lemon curd recipe such as:
3 eggs
1 cup sugar
½ cup lemon juice
¼ cup butter

Meringue is super hard to make without an electric mixer so if you find yourself without one- use whipped cream!! It tastes as good (sweeter but still awesome) and is much more readily avalible!

cupcake platter

Classic Recipe

For the Lemon Cupcake:

1½ cups all-purpose flour

2 teaspoons baking power

1 teaspoon salt

2 tablespoons grated lemon rind

½ cup unsalted butter

1 cup sugar

2 eggs

2 tablespoons lemon juice

For the Lemon Filling:

¼ cup sugar

3 tablespoons all-purpose flour

dash of salt

grated rind of 1 lemon

½ cup water

3 beaten egg yolks (save whites for meringue)

For the Meringue:

3 egg whites

dash of salt

¼ cup sugar

“College-Friendly” Recipe

For the Lemon Cupcake:

Betty Crocker® Supermoist® Lemon Cake Mix works just as well- follow the instructions on the box for cupcakes but only bake for 15 MINUTES

For an easier lemon filling, use a simply lemon curd recipe such as:

3 eggs

1 cup sugar

½ cup lemon juice

¼ cup butter

Meringue is super hard to make without  an electric mixer so if you find yourself without one- use whipped cream!! It tastes as good (sweeter but still awesome) and is much more readily avalible!

  1. First start with the lemon cream. Mix sugar, flour and salt together in the top of a double boiler. Add lemon juice and rind. Beat in the water, egg yolks and butter.
  2. Place mixture (still in double-boiler) over simmering water and mix until smooth, stirring as necessary- about 20 mins- then cool and set aside

If you’re using the simpler lemon curd recipe do the following:

  1. Whisk eggs, sugar and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick (around 7-10 minutes)
  2. Take off heat and fold in butter until well incorporated. Chill until thick- 2-4 hours.
  3. Preheat oven to 350
  4. Mix flour, baking powder, salt and lemon rind together and set aside
  5. Cream the butter and sugar until light and fluffy. Add eggs and lemon juice and beat until fully incorporated. Add flour mixture and continue beating until smooth.
  6. Fill cupcake papers with batter and cook for 15 mins or until the tops are just golden brown- remove from oven and cool 10 mins
  7. While cupcakes are cooling, make the meringue. Beat egg whites with salt until the form stiff peaks (always takes longer than expected). Add sugar gradually while still beating until stiff but not dry
  8. Using a small, sharp, knife, cut a small cone out of the middle of each cupcake and fill with about 1 tablespoon of the cream filling.
  9.  Place 1 tablespoon meringue on top of each cupcake and cook cupcakes for another 5-7 minutes or until meringue is just golden brown.lemon meringue cupcake

Now go enjoy these ridiculously lemony delectable cupcakes!!!

-Gillian Mahoney ’15