I agree with Nigella Lawson on many, many things. I agree that food is integral to grief, second marriage need not wait forever, and that thinking about doing something is always worse that just doing it. I agree with her thoughts on pie too, lemon meringue in particular.
My chapter in her book Feast expectantly opens onto page 170, Lemon Meringue Cake.
“In all honesty, the origin of this cake is simply that I cannot make a go of a lemon meringue pie. I’ve tried, and I’ve tried, and it’s not that I’ve utterly failed, but I haven’t completely delighted myself. There’s enough of that kind of falling short in the rest of life, without having to usher in disappointment and self-loathing in the kitchen. This, then, is the easy option. ”
My thoughts exactly. Now while the recipe on page 170 of Feast is a scratch lemon cake with meringue baked on top of the cake sandwiched with scratch lemon curd, I had a birthday party to deal with. Mr. Spillycakes to be exact. Cupcakes would have to be made.
BTW good food sometimes comes from mixes, as nothing sours a good meal like over-expectation and panic.
Lemon Meringue Cupcakes
1 – box lemon cake mix, prepared as per box directions
1 – packet lemon meringue pie filling OR jar of lemon curd
1- batch Italian Meringue (recipe in link here) recipe followed EXCLUDING adding butter
Basically, put cake mix in 24 cupcake cups and dollop a big teaspoon of the lemon curd on before popping in oven. After baking and cooling, make the Italian meringue and put in a piping bag with a large plain round tip. Swirl on your cute little cupcake tops. Take a brûlée’ torch (or a flame thrower, whatever, it’s your counter top) and toast the meringue golden brown.