There were still some leftovers of Lemon Curd which I made for my macaroons.. was it already 2 weeks ago? I know it could be wasted if I don't use it up and was thinking of ways to use it up. Then I came across this Lemon Meringue Cupcakes Recipe in King Arthur's Flour blog and immediately baked this for the weekend. I do not possess a torch, so all this while has been hestitated to bake the creme brulee. Now that I can do these "burnt" meringue without the torch, maybe its time to try the creme brulee too.
Follow the recipe but of course I reduced the sugar and it tasted just right with the citrusy sourish tinge of lemon curd.
Cool the cupcakes completely before filling.
I used the apple corer to crave out the center .....
and pipe in the lemon curd filling. The other 2 icing bags are for the meringue..
I decided not to cover the filling (except the one at the back) and brown them in oven ...
just till the top start to brown... gotta to watch them!
These really taste wonderful.... soft moist cake, refreshing lemon filing and finally the billowy meringue and perfect balance of sweet and sour... yummy.
I loved the croissant and infact did tried to make them once! However for all the folding and wrapping and in and out of the fridge, I was not satisfied with the result, even though the croissant was edible of course.
This time round I made a simple bread dough instead.
can't resist myself and put a tiny piece of butter ....
before rolling it up ....before baking...
these are coconut filled buns.... make me think of old times......
my "croissant" bread...
soft fluffy bread..
Nice
ReplyDeleteGood morning Sharon,
ReplyDeleteHappy weekend