assignmentPREPARATION
In a small saucepan over low heat, whisk egg yolks, sugar, flour and salt; whisk in lemon juice, lemon zest, water, and melted butter' increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thick, about 7 minutes; remove from heat and set aside.
Preheat oven to 375°.
Divide cupcake batter between 12 cupcake liners in a muffin pan; bake 15-16 minutes until center of cupcakes firm up; remove cupcakes from oven and cool 5-8 minutes (do not turn off oven).
Beat egg whites with salt until mixture begins to stiffen; add sugar and beat until meringue is stiff and forms pretty peaks (don't overdo it)
Divide dollops of meringue between cupcakes, spreading out t edges and gently tapping with back of spoon to form peaks; return cupcakes to oven and bake an additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes; refrigerate an hour or more before serving. Makes 12.
*To bake single-crust pie shells**:
Fit pastry into pie plate; trim ½ to 1" beyond edge; fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand. Prick bottom and sides well with fork. (If filling and crust are baked together, do not prick.) Bake at 450° for 10-12 minutes or till golden.