Lemon Curd Recipe (from the Bosch store)
1/2 c. sugar, 2 T. cornstarch, pinch of salt, 3/4 c. cold water, 3 large egg yolks, 1 1/2 t. lemon zest and 1/4 c. lemon juice, 1 T. butter.
Directions: Mix together the sugar, cornstarch, salt, and water in a sauce pan over medium heat whisking until the mixture thickens and comes to a simmer. Whisk in one egg yolk at a time, then whisk in lemon zest and juice, and finally the butter. Cook for one minute, whisking constantly. Cool.
I put the lemon curd in a zip top baggy and cut a hole in the corner to pipe it out. The shells were made by dipping water balloons which I blew up (keeping them kind of small) in melted white chocolate. I hung them from a skewer overnight to dry.
I found these ideas on the Today Show. Click the title of this post to go to the Today Show video. The ideas are from What's New, Cupcake? by Karen Tack and Alan Richardson. They also authored a previous book, Hello, Cupcake!