January 25th, 2011
This past weekend I finally replaced my old cake stand (I dropped it during our move and watched it shatter into a million pieces). I found this seafoam green one in Venice and felt required to fill it up with bright treats as soon as possible. Since lemons play a pretty big role in most of the fruit-based desserts that I bake (as seen here, here and here), I knew I had to make Martha Stewart’s Lemon Meringue Cupcakes. They were even better than I had imagined, and I was seriously impressed with the combination of the moist cake, tart lemon curd and fluffy meringue.