Lemon Meringue Cupcakes Delight

The first time I made these cupcakes, I was attempting to recreate my grandmother's famous lemon meringue pie in handheld form. I ended up with lemon curd everywhere—on the counter, on my apron, somehow even on my forehead. But when I finally torched that meringue and took the first bite, all the mess vanished.

My sister requested these for her spring birthday, and I accidentally doubled the lemon zest. The entire house smelled like a lemon grove, and guests were asking for the recipe before they even finished their first cupcake. Sometimes the happy accidents teach you the best lessons.

Ingredients

• All-purpose flour: Provides the tender structure that holds up to the generous filling without becoming dense
• Baking powder: Gives the cupcakes that perfect rise so they are fluffy rather than flat
• Salt: A tiny pinch that makes all the flavors pop and keeps the cake from tasting flat
• Unsalted butter: Room temperature butter creates the perfect crumb and ensures even baking
• Granulated sugar: Sweetens the cake while creating that lovely golden crust
• Eggs: Room temperature eggs emulsify better and create a more stable batter
• Vanilla extract: Pure vanilla adds warmth that bridges the gap between tart and sweet
• Whole milk: Adds moisture and richness for a tender crumb
• Lemon zest: The oils in the zest carry far more flavor than juice alone
• Fresh lemon juice: Essential for that authentic tang that defines this dessert
• More eggs and butter: These create the silky smooth curd that sets beautifully when chilled
• Egg whites: Room temperature whites whip up higher and hold their shape better
• Cream of tartar: Stabilizes the meringue and helps it hold those gorgeous peaks

Instructions

Preheat your oven:

Set it to 350°F (175°C) and line your 12-cup muffin tin with paper liners while the oven warms up completely

Whisk the dry ingredients:

In a medium bowl, combine flour, baking powder, and salt until they are evenly distributed

Cream the butter and sugar:

Beat them together in a large bowl until the mixture is pale and fluffy, about 3 minutes

Add the eggs:

Beat in the eggs one at a time, then mix in the vanilla and lemon zest until everything is incorporated

Combine wet and dry:

Alternate adding the dry ingredients and milk, beginning and ending with the dry mixture, mixing only until just combined

Bake the cupcakes:

Divide the batter evenly among the liners and bake for 18 to 20 minutes until a toothpick comes out clean, then cool completely

Make the lemon curd:

Whisk lemon juice, zest, sugar, and eggs in a heatproof bowl over simmering water, stirring constantly until thickened, about 8 to 10 minutes

Finish the curd:

Remove from heat and whisk in the butter until smooth, then refrigerate until completely cooled and set

Prepare the meringue:

Beat egg whites and cream of tartar until soft peaks form, then gradually add sugar until stiff, glossy peaks appear

Assemble the cupcakes:

Cut a small core from the center of each cooled cupcake, fill with about 1 teaspoon of lemon curd, and top generously with meringue

Toast the meringue:

Use a kitchen torch or broiler for 1 to 2 minutes until golden brown, watching closely to prevent burning

Save to Pinterest

These became the signature treat for our summer block parties. Children gravitate toward the toasted marshmallow tops while adults savor that sophisticated tart curd. Watching faces light up at first bite never gets old.

Making The Perfect Lemon Curd

I have learned that patience is everything when making curd. Rushing the double boiler process results in scrambled eggs, not smooth silky perfection. Keep the heat gentle and keep whisking without stopping.

Meringue Mastery

The secret to restaurant worthy meringue is making absolutely sure your bowl and beaters are completely clean. Even a tiny trace of yolk or grease will prevent the whites from reaching their full voluminous potential.

Getting That Golden Toast

A kitchen torch gives you that beautiful toasted meringue look with control and precision. If you are using the broiler method, keep the door cracked and watch like a hawk.

• Move the torch in slow circles for even browning
• Let the toasted meringue set for a minute before serving
• Assembly is best done the same day you plan to serve them

Save to Pinterest

There is something magical about holding an entire lemon meringue pie in your hand. These cupcakes bring joy to every occasion they grace.

Common Questions

→ How do I achieve a glossy toasted meringue topping?

Whip egg whites with sugar and cream of tartar until stiff peaks form. Use a kitchen torch or broiler briefly to toast evenly without burning.

→ What's the best method for making smooth lemon curd?

Cook lemon juice, zest, sugar, and eggs over simmering water, stirring constantly until thickened, then stir in butter off the heat for a silky texture.

→ Can I prepare the lemon curd ahead of time?

Yes, lemon curd can be made in advance and chilled, which helps flavors develop and eases assembly on baking day.

→ How do I keep cupcakes moist without soggy texture?

Ensure balanced wet and dry ingredients, avoid overmixing, and bake until just done, allowing cupcakes to cool completely before filling.

→ What alternatives can be used for the unsalted butter?

Unsalted butter provides control over salt content, but high-quality salted butter can be used with reduced added salt in dry ingredients.