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1
To make the lemon filling: Put all of the ingredients in a double boiler or in a heatproof bowl set over a saucepan of barely simmering water.
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2
Whisk constantly until the mixture becomes very thick, like jam, about 15 minutes.
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3
Remove from the heat, put a piece of plastic wrap directly on the surface of the curd, and refrigerate until completely chilled, about 2 hours.
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4
Meanwhile, make the coconut cupcakes: Preheat the oven to 350F.
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5
Generously butter and sugar twelve 4-ounce ramekins or line a 12-cup muffin tin with paper or foil liners; set aside.
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6
Sift the flour into a large mixing bowl and stir in the coconut.
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7
Set aside.
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8
Put the egg whites in the bowl of an electric mixer fitted with the whisk attachment and whisk at medium-high speed until frothy.
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9
With the machine running, slowly add 1/3 cup of the sugar and continue whisking until medium-soft peaks form.
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10
(When you lift the whisk from the mixture, a peak will form and the top of the peak will fall back down.)
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11
Transfer the whipped whites to another large bowl.
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12
Put the egg yolks and lemon zest in the electric mixer bowl and whisk at medium speed until the yolks break, then add the salt and the remaining 2 tablespoons plus 2 teaspoons sugar and continue whisking until the yolks are pale yellow, thick, and doubled in volume, about 10 minutes.
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13
Add the vanilla to the yolk mixture and whisk until well incorporated.
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14
Add one-third of the whipped whites to the yolks and stir well.
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15
Carefully fold in the remaining whites just until incorporated, trying to make sure they do not lose volume.
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16
Fold in half the flour mixture, then fold in the remaining flour until no traces of flour remain.
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17
Divide the batter among the ramekins or muffin cups.
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18
If using ramekins, put them on a baking sheet.
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19
Bake for 4 minutes, then rotate the pan and bake until a tester comes out clean and the tops are puffed and golden brown, about 5 minutes more.
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20
Remove from the oven and cool for 5 minutes in the ramekins or pan, then unmold and cool completely on a rack.
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21
The cakes will deflate as they cool.
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22
Transfer the chilled lemon filling to a pastry bag fitted with a small plain tip.
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23
Poke a hole in the top of each cupcake with the tip of the pastry bag, and slowly pipe in the curd until it begins to squirt out the opening.
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24
You will be able to feel when the cupcake is filled.
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25
Or, if you do not have a pastry bag, use a small paring knife to poke a hole in the top of each cupcake.
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26
Put the lemon curd in a large Ziploc bag, snip off the tip of one of the corners to make a small hole, and use the bag to pipe the curd into the cupcakes.
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27
Serve the same day.
