I'll pick a slice of cherry pie over a cupcake any day, with one exception: these lemon-curd-filled cupcakes. Pleasantly dense cream cheese pound cake flecked with lemon zest would make for a killer ...

Chances are, if you live in the Bay Area or surrounding area, you either have a Meyer lemon tree heavy with fruit at this time of year, or there is someone in your neighborhood who has one. Make ...

¾ cup granulated sugar 3 tablespoons water ¼ teaspoon cream of tartar 2 large egg whites 1 teaspoon pure vanilla extract 1 teaspoon lemon zest Cook's notes: Find lemon curd in the jam section of ...

Jim Hagy from Chef’s Market made Lemon Curd Cupcakes. Chef's Market Catering and Restaurant is located at 900 Conference Dr., Goodlettsville, TN 37072. For more information or menu details visit ...

During the winter, there is a deep yellow, thin-skin variety of lemons called Meyer lemons that surface in the grocery stores. A cross between a lemon and a mandarin orange, these lemons have a floral ...

INGREDIENTS: 100g/3½oz butter; 100g/3½oz sugar; 1 vanilla pod, seeds scraped out; 2 eggs; 100g/3½oz self-raising flour; 1 lemon zest; 75g/2¾oz lemon curd. For meringue: 2 egg whites; 100g/3½oz sugar ...

This recipe takes the classic lemon meringue pie and transforms it into 12 luscious cupcakes that will brighten up any gathering. Each delicately crumbly cake is filled with a tart lemon curd and ...

While at first glance, these might look like a lot of work, they really aren’t and they are truly delicious. The lemon curd can be made up to four days ahead of time to help things along. Once put ...