Baking Fail – Lemon Meringue Cupcakes

This was a frustrating one 🙁  How did I get these melted snowballs in the first place? Read on!

I had some tasty leftover lemon curd from this recipe and because food waste drives me nuts, lemon meringue cupcakes seemed a perfect way to use it up completely. The cake was a yummy vanilla batter and I piped the rest of my lemon curd into the finished cupcakes. No baking fail to be seen. So far so good.

The crowning achievement of this recipe was to be the beautiful, lightly toasted meringue swirled perfectly on top. Unfortunately, the stars were not aligned, because said achievement didn’t materialize.

What happened, tiff? I’m dying to know!

After 15 minutes of beating whites to death and still not getting stiff peaks, I realized I was wasting my time. I either had a bit of fat in the bowl or on my beaters or too much moisture in the air, but either way it wasn’t going to happen. So I did what I usually do in times like these – I improvised!

Surely adding some butter to my soupy meringue would fix this problem. It will be a buttercream/meringue hybrid that I invented and would get wealthy when I sold the recipe to the highest bidder.

It actually tasted fine, like a light buttercream, and piped sorta okay onto the cupcakes. Now to complete my work of art, I decided to put this BUTTERcream/meringue mixture under a very hot broiler!

I did have this internal conversation right beforehand:  ‘Maybe this won’t work, because there’s now plenty of butter in here, and butter melts,’ but I did it anyway, because why not?

Within seconds, my piped swirls are smooth, bald-headed white caps. I now know I should’ve listened to my gut! I’m still learning this particular life lesson apparently 🙂

I could attempt these again, but I’m not about to whip up more lemon curd just to fill a cupcake. Maybe I’ll try in the future when I need to use up leftovers.

Braided Lemon Bread

I’m on a lemon kick lately: Lemon macarons, lemon sugar cookies, and in the near future, a lemon cheesecake. I even bought 5 pounds of fresh lemons last time I went to Costco. WHAT IS MY PROBLEM? Maybe it’s the weather. Spring is ACTUALLY here and now I want bright, sunny citrus in my desserts. This braided lemon bread fits the bill!

The filling of this gorgeous bake is a light layer of cream cheese and homemade lemon curd. Feel free to just make the curd and eat it by itself, but it’s particularly yummy inside a loaf of bread 😉

Continue reading “Braided Lemon Bread”

Mediterranean Lemon Cake

This was REALLY TASTY.  Warm, fresh out of the oven lemony goodness. I’d been snacking on some very rich brownies for the 2 days prior, so these were a welcome reprieve!

I found this recipe through a search of Mediterranean desserts for my Reddit challenge – ( I’ve done baklava before (was okay, not fabulous) and tiramisu kept coming up, but I wanted to do that for the Italy themed bake challenge in a few weeks. This lemon cake looked unusual to me, and I LOVE me some citrus! It also has olive oil in it, which is a new baking ingredient to me.

You can’t see with the pic, but it sunk a little in the middle. I should’ve left it in there a few more minutes, but it was already a beautiful golden brown and I didn’t want to overcook it. I also added about half of 1/8 tsp of lemon oil to the batter for a more pronounced flavor. These oils ROCK for baking and I use them often (affiliate link).

This recipe makes quite a bit of lemon syrup and I definitely didn’t use it all. This is an excellent light and airy cake!

Link to recipe –


Little Lemon Pudding Cakes

Something about winter makes me crave lemon/lime/orange stuff. Maybe my body trying to avoid scurvy during these cold and gray Pennsylvania days? I’m not entirely sure, but it will be my excuse for making these lovely little lemon pudding cakes!

You may be asking, “Wait…is this PUDDING or CAKE? Make up your mind, woman!” They are in fact both – light springy cake on top and creamy lemon pudding hiding underneath. Perfect for 35 degree weather and pretending it’s another season entirely!

You will find exactly zero lemon zest in this recipe because I truly hate zesting anything. Maybe I have the wrong tools, maybe probably I’m too lazy to scrape my knuckles against my grater for a teaspoon of fruit peel, but I’ll pass on that nonsense. I have, however, found a close second to zesting…CITRUS OILS. Think extracts but stronger and much less is needed. They give fabulous flavor without the hassle 🙂


Print Recipe
Little Lemon Pudding Cakes
Easy to bake lemon pudding cakes in individual portion sizes.
lemon pudding cakes
Course Desserts
Course Desserts
lemon pudding cakes
  1. Grease 6 ramekins and lightly dust with a bit of sugar. Set aside.
  2. Preheat oven to 350 F.
  3. Using a hand mixer, gently blend together egg yolks, milk, bottled lemon juice, and lemon flavoring oil. You want a smooth consistency.
  4. Sift your flour, sugar, and salt into the egg/milk mixture and blend the batter briefly.
  5. In another small bowl, mix your egg whites until the soft peak stage. Fold the whites into your lemon batter.
  6. Ladle your batter into your ramekins and place them into a large pan. I just used a glass 13 x 9, but you could use something smaller as long as the ramekins fit inside with room around them.
  7. Pour water into the pan around and halfway up the sides of the ramekins; you are making a water bath to gently bake your cakes.
  8. Bake 20 to 30 minutes, or until your cakes are lightly browned and springy to the touch. Lightly dust powdered sugar on top. Enjoy warm or room temp!
Recipe Notes

Adapted from Savory magazine, Light Lemon Pudding Cakes, January 2017 issue

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