Lemon Meringue Cupcakes Curd

The scent of lemons always reminds me of spring baking sessions in my grandmothers tiny kitchen, where wed spend whole afternoons zesting and juicing until our fingers stuck together from the citrus oils. I made these lemon meringue cupcakes for my daughters birthday last year and watching her eyes light up when she bit into that hidden curd center was absolutely worth every minute of whisking. Theres something magical about cupcakes that look innocent from the outside but hold this bright, tangy surprise within.

I brought these to a summer potluck and my friend Sarah, who claims she doesnt even like desserts, went back for thirds. The way the meringue gets slightly crisp on the outside while staying marshmallowy underneath creates this irresistible texture that makes people pause between bites. My husband now requests them for every gathering, even though he complained about how many bowls I dirted making them the first time.

Ingredients

• All-purpose flour (1 1/2 cups): The foundation for tender cupcakes that can support the filling without becoming dense
• Baking powder and baking soda: Work together to give these cupcakes their lift and light crumb structure
• Unsalted butter (softened): Creates a rich base for both the cupcakes and the silky lemon curd
• Fresh lemon juice and zest: Use real lemons, never bottled juice, for that authentic bright flavor that defines this dessert
• Egg yolks: These create the lush, creamy texture in the curd that contrasts beautifully with the airy meringue
• Egg whites: Whip up into that cloud like topping that gets wonderfully toasted and golden
• Cream of tartar: Stabilizes the meringue so it holds its shape and doesnt weep or collapse

Instructions

Preheat and prepare:

Heat your oven to 350°F and line a 12 cup muffin tin with paper liners, making sure theyre seated firmly in each cup

Whisk the dry ingredients:

In a medium bowl, combine flour, baking powder, baking soda, and salt until well blended

Cream butter and sugar:

Beat softened butter and granulated sugar in a large bowl until the mixture turns pale and fluffy, about 3 minutes

Add eggs and flavor:

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

Combine wet and dry:

Mix milk with lemon juice, then alternate adding dry ingredients and milk mixture to the butter, starting and ending with dry

Bake the cupcakes:

Fill each liner about three fourths full and bake 18 to 20 minutes until a toothpick comes out clean

Make the lemon curd:

Whisk yolks, sugar, juice, and zest over medium heat until thickened, then stir in butter until smooth

Fill the cupcakes:

Cool everything completely, then carve out centers and fill each cavity with about 1 teaspoon of cooled curd

Prepare the meringue:

Whisk egg whites and sugar over simmering water until warm and sugar dissolves, then beat with cream of tartar until stiff peaks form

Top and toast:

Pipe or spoon meringue over filled cupcakes and toast with a kitchen torch until golden brown

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These have become my go to whenever I need to bring something that feels special but still approachable. Theres a moment of pure joy when someone bites in and discovers that curd filling, their face registering surprise and delight all at once. Last spring I made them for a book club meeting and we spent more time discussing the cupcakes than the actual book.

Getting The Filling Right

The secret to perfectly filled cupcakes is using a small paring knife to cut a cone shape out of the center, angling your knife about halfway down into the cupcake. Pull out that cone, trim off the pointed bottom, and youll have a perfect little cupcake cap to set back on top after filling. This creates a seamless look so no one suspects whats hiding inside until they take that first bite.

Mastering The Meringue

Italian style meringue made with heated sugar is more stable than regular meringue and holds up beautifully on these cupcakes. The sugar needs to reach 160°F when dissolved with the egg whites, which means its pasteurized and safe to eat. Let the mixture whip for a good 5 to 7 minutes after removing from heat, those glossy peaks are worth the extra time.

Make Ahead Strategy

You can bake the cupcakes and make the curd up to two days in advance, storing them separately in airtight containers. The cupcakes actually develop a more tender crumb after sitting overnight, and the curd needs time to fully set and develop its intense lemon flavor. Only add the meringue right before serving or it will start to weep and lose that beautiful cloud like texture.

• Unfilled cupcakes freeze beautifully for up to three months, just thaw them on the counter before filling
• Extra lemon curd keeps in the refrigerator for a week and is incredible stirred into yogurt or spread on toast
• If you dont have a kitchen torch, the broiler works but watch it literally every single second

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Theres nothing quite like serving these still slightly warm from the toasted meringue, the contrast between that crisp exterior and the cool, tangy curd underneath absolutely perfect. Hope they bring as much joy to your table as they have to mine.

Common Questions

→ How do I achieve a light texture in the cupcakes?

Beating the butter and sugar until fluffy and folding ingredients gently ensures a tender, airy crumb.

→ What’s the best way to make the lemon curd smooth?

Cook the curd slowly over medium heat while whisking constantly to prevent lumps and curdling.

→ How can I toast the meringue evenly?

Use a kitchen torch for precise control or broil briefly while watching closely to avoid burning.

→ Can I prepare these in advance?

Yes, bake and fill ahead, but add the meringue topping just before serving for best texture.

→ What substitutions work for the milk component?

Whole milk is preferred for richness, but unsweetened almond or oat milk can be used as alternatives.