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1
Lemon Curd
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2
In a small, heavy-bottomed pot, combine the egg yolks, lemon zest, lemon juice and sugar and whisk them together. Stir constantly until the mixture is thick, between 8 and 10 minutes and registers 160 degrees.
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3
Remove pot and add salt and butter, one piece at a time. Stirring until melted, each time.
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4
Strain the curd.
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5
Cover with plastic making sure that the plastic is pressed onto the surface of the curd which will keep a skin from forming.
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6
Refrigerate at least one hour or up to one day. Making this the day before would certainly spread the work out a bit.
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7
Cupcakes
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8
Preheat oven to 325 degrees.
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9
Line muffin tins with cupcake liners.
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10
Whisk flour, baking powder and salt together.
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11
Mix butter and sugar together at medium speed.
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12
Add eggs one at a time and wait until the egg is all mixed in before adding the next one.
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13
Add zest and vanilla.
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14
Add flour mixture in three batches with two batches of buttermilk and lemon juice in between. Beat until just combined after each addition.
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15
Place batter in lined cups filling about three-quarters full.
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16
Bake until golden, cake tester comes out clean or about 25 minutes.
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17
Cool completely before removing from the muffin tins.
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18
These cupcakes can be stored overnight at room temperature or frozen for up to two months.
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19
Seven Minute Frosting
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20
Combine 1 1/2 cups sugar with the water and corn syrup in a small pot.
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21
Attach a candy thermometer to your pot.
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22
Boil over a medium heat, stirring until the sugar is dissolved.
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23
Continue boiling but do not stir anymore.
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24
When syrup is 230 degrees, remove from heat.
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25
Meanwhile Whisk egg whites on medium-high speed until soft peaks form.
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26
With mixer running, gradually add 2 tbsps sugar.
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27
When syrup reaches the required temperature, gradually add it to the mixing bowl with the mixer on a medium-low speed.
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28
Raise speed to medium high and whisk until cool. Stiff peaks will form and it will take approximately 7 min.
