Lemon Meringue Cupcakes Curd (Printable Version)
Moist lemon cupcakes filled with tangy lemon curd and topped with toasted meringue for a citrus burst.
# What You Need:
→ Lemon Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons lemon zest
09 - 2 tablespoons fresh lemon juice
10 - 1/2 teaspoon pure vanilla extract
11 - 1/2 cup whole milk
→ Lemon Curd Filling
12 - 2 large egg yolks
13 - 1/3 cup granulated sugar
14 - 2 tablespoons unsalted butter
15 - 1 tablespoon finely grated lemon zest
16 - 1/4 cup fresh lemon juice
17 - Pinch of salt
→ Meringue Topping
18 - 2 large egg whites
19 - 1/2 cup granulated sugar
20 - 1/4 teaspoon cream of tartar
21 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, baking powder, baking soda, and salt in a bowl.
03 - Beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Incorporate lemon zest, lemon juice, and vanilla.
04 - Add flour mixture in three additions, alternating with milk. Begin and end with flour. Mix until just combined.
05 - Divide batter evenly among liners, filling each 2/3 full. Bake 18-20 minutes until a toothpick inserted in center comes out clean. Cool in pan 5 minutes, then transfer to wire rack.
06 - Whisk egg yolks, sugar, lemon zest, lemon juice, and salt in small saucepan. Cook over medium heat, stirring constantly, until thickened and coats spoon back (5-7 minutes). Remove from heat, stir in butter until smooth. Cover surface with plastic wrap and chill.
07 - Beat egg whites and cream of tartar in clean bowl until foamy. Gradually add sugar one tablespoon at a time, beating until stiff glossy peaks form. Fold in vanilla.
08 - Remove small section from center of each cupcake using knife or corer. Fill cavity with chilled lemon curd.
09 - Pipe or spoon meringue onto filled cupcakes, creating swirls. Toast with kitchen torch until golden or briefly broil in oven, watching carefully.
# Expert Advice:
01 -
- The three component texture—moist cake, creamy curd, and toasted meringue—makes every bite feel like discovering something new
- These cupcakes look incredibly impressive but are actually quite forgiving for bakers still learning their way around meringue
- The bright lemon flavor cuts through sweetness perfectly, making them ideal after heavier meals
02 -
- Make sure your bowl and beaters are completely clean and grease free before making meringue—even a tiny bit of fat prevents proper whipping
- The lemon curd must be completely chilled before filling cupcakes or it will melt into the cake and create a soggy mess
- Room temperature ingredients create a smoother batter but cold eggs separate more easily for the curd—use eggs straight from the fridge for that component
03 -
- Zest your lemons before juicing them—it is nearly impossible to zest a lemon that has already been squeezed
- If your curd seems too thick after chilling, whisk it briefly to loosen it before piping into the cupcakes
- A kitchen torch gives you more control than the broiler, allowing you to get those beautiful browned edges without overheating the curd inside