This is my last smoky kitchen story because I am leaving Gulf Coast Newspapers to pursue other things. I have thoroughly enjoyed doing this column each week and would like to leave you with a mouth watering cupcake recipe that you MUST try!!

My oldest son, Hayden, and I decided we would try making Lemon Meringue Cupcakes...completely from scratch...together. Now, I make most things from scratch...but never with the help of a 13-year-old boy. This recipe requires a lot of prep, and I wasn't real sure how dedicated Hayden would be to the whole process, once directions were given.

He was given the chore of finely zesting three lemons. So, I gave him the cheese grater, explained about keeping knuckles out of the way and let him have at it. After watching him struggle with the grater, I remembered I had purchased an actual zester, which I quickly gave him to replace the ridiculous cheese grater he was fighting. Before long, he had grated the lemons and was ready for more. I was quite impressed as I watched him head to the sink to wash off all the utensils he had been using. (I guess he paid attention all the years of being with me in the kitchen.)

After working through the recipe together, and having a great time doing so, Hayden asked if he could be the one to put the filling in the cupcakes. Of course I agreed to let him...only trouble was, he refused to wait until the filling cooled!! Now, I tried to explain that he really needed to wait, but he wouldn't listen. He kept telling me, "It's not too hot for me to hold. I can do it." I just could not get him to understand that it needed to cool so it would set up right in the cakes, not because it was too hot to handle. I went ahead and let him try to pipe the filling in the cupcakes. As he picked up the bag, the hot lemon curd filling poured out of the end of the bag. Again, I tried to make him wait, but he was too excited and really wanted to do it right then, so I gave up and just sat back and watched!! I must say, he has cat-like reflexes because he was able to pipe hot lemon curd into 24 cupcakes without burning himself or making a mess.

Once the cupcakes were cooled and frosted we all had a taste. Oh my goodness, they were amazing. They had a subtle taste of lemon in the cake with a burst of lemon flavor on the inside! We were very proud of ourselves! With my husband, the kids and myself, the cupcakes only lasted a couple of days...yes, they are THAT good!!

Lemon Meringue Cupcakes

Makes 24

Ingredients

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

2 cups sugar

4 large eggs, room temperature

Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice

1 teaspoon pure vanilla extract

1 cup buttermilk

Lemon Curd

Seven-Minute Frosting

Directions

1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.

2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.

3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

4. To finish, spread 1 tablespoon lemon curd onto middle of each cupcake. Fill a pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.

Lemon Curd Recipe

Ingredients

3 eggs

1 cup sugar

1/2 cup fresh lemon juice

1/4 cup butter, melted

1 tablespoon grated lemon peel

Directions

In the top of a double broiler, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until thickened.

7 Minute Frosting Recipe

Ingredients

1 1/2 cups sugar

2 tablespoons light corn syrup

6 large egg whites

1 teaspoon pure vanilla extract

Directions

In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup, 1/4 cup water, and egg whites. Cook over medium heat, stirring frequently, until mixture registers 160 degrees on an instant-read thermometer, about 2 minutes.

Attach bowl to a mixer fitted with the whisk attachment. Beat mixture on high speed until glossy and voluminous, about 5 minutes. Beat in vanilla. Use immediately.