Lemon Meringue Cupcakes Delight (Printable Version)
Light cupcakes bursting with lemon curd and crowned with airy toasted meringue for a zesty finish.
# What You Need:
→ For the Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 tsp baking powder
03 - 1/4 tsp salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 2 tsp vanilla extract
08 - 1/2 cup whole milk
09 - Zest of 1 lemon
→ For the Lemon Curd
10 - 1/2 cup fresh lemon juice (about 2 lemons)
11 - 1 tbsp lemon zest
12 - 1/2 cup granulated sugar
13 - 2 large eggs
14 - 1/4 cup unsalted butter, cubed
→ For the Meringue Topping
15 - 3 large egg whites, room temperature
16 - 3/4 cup granulated sugar
17 - 1/4 tsp cream of tartar
18 - 1/2 tsp vanilla extract
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and lemon zest.
04 - Alternately add dry ingredients and milk, beginning and ending with dry ingredients. Mix until just combined.
05 - Divide batter evenly among liners. Bake 18-20 minutes, or until a toothpick inserted comes out clean. Cool completely.
06 - In a heatproof bowl, whisk lemon juice, zest, sugar, and eggs. Place over a saucepan of simmering water and cook, whisking constantly, until thickened (about 8-10 minutes). Remove from heat, whisk in butter until smooth, then chill.
07 - In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla.
08 - Use a paring knife or apple corer to remove a small core from each cupcake center. Fill each with about 1 teaspoon lemon curd. Pipe or spoon meringue on top.
09 - Toast meringue with a kitchen torch or under a broiler for 1-2 minutes until golden. Serve immediately or refrigerate.
# Expert Advice:
01 -
- The contrast between the tangy lemon curd and pillowy sweet meringue creates that perfect sweet-tart balance that keeps you reaching for just one more
- These cupcakes capture everything beloved about the classic pie but are infinitely more portable and shareable
02 -
- The lemon curd must be completely cold before filling the cupcakes or it will melt into the cake and create a soggy mess
- Room temperature egg whites are nonnegotiable for meringue that actually holds its shape through the torching process
03 -
- Brush the cooled cupcakes with a little lemon syrup before filling for an extra moisture boost
- Use an apple corer for perfectly centered and uniform holes for filling