Summer has finally arrived in the San Francisco Bay Area. So here's a nice summer themed treat for all of you who have waited so patiently for the warm weather to arrive.
I think the main reason why I wanted to try making a lemon meringue cupcake was because my good friend Malia raved about one that she had at Off the Grid. She told me that I had to try making one similar and described her cupcake as having a graham cracker crust, lemon cake, lemon curd and topped with meringue.
I don't think I've ever even tried a real lemon meringue pie, so I don't know if I'm equipped with the knowledge to tell you how much like the pie these cupcakes are. What I can say is that the cupcakes were light and refreshing. Not overly tangy, not overly sweet. Great for bringing to your next pot luck (that's what I did) or serving at a BBQ.
I opted not to include the graham cracker crust but would like to try adding it when I make these in the future. The recipe I followed was Martha's (of course), which was similar to the one Malia described. You can find the recipe here. (I actually don't know why I bought her cupcake book. She offers most of her popular cupcakes on the website anyways.)
I suggest eating your cupcakes the same day. I had one the next day, from the fridge, and the texture of the cake changes and gets denser.
Enjoy!
