Lemon Meringue Cupcake Sandwich

Dress up your plain cupcake and turn it into a sandwich everybody will want to sink their sweet tooth into. Serve this with the colorful Chilled Watermelon Soup. Mmm!

Serves 4  Prep Time 7 minutes

For the lemon curd
6 tablespoons unsalted butter
1/2 cup sugar
6 tablespoons lemon juice
2 large eggs, beaten
4 store-bought vanilla cupcakes
      (To bake your own, click
        Vanilla Cupcakes recipe)
1 cup lemon curd

For the meringue
1/2 cup whipped cream
1/2 tablespoon confectioners' sugar
peanut brittle, crushed

  Make lemon curd: Place butter and sugar in a saucepan over low heat. Stir. When sugar is completely dissolved, pour lemon juice. Mix with a wooden spoon. Off heat, add eggs. Mix well and return to low heat until thick, about 5 minutes. Strain and cool.

2  Make the meringue: In a bowl, whisk cream and powdered sugar until stiff peaks form. Cover and set aside in the refrigerator.

3  Prepare the sandwich: Slice each vanilla cupcake lengthwise twice to produce three equal layers. On each layer, spread a tablespoon of lemon curd, then sprinkle crushed peanut brittle. Place the middle cupcake layer and do the same as the previous layer. Top with the final cupcake layer then pipe cream on top. Sprinkle with more peanut brittle.

Photography by Patrick Martires  | Food Styling by Angelo Comsti | Prop Styling by Elaine P. Lim | Props from Saizen (trays), all others from Yummy Prop Library