Lemon Meringue Cupcakes Curd (Printable Version)
Fluffy lemon cupcakes with tangy curd center and a toasted meringue topping, a delightful treat for all occasions.
# What You Need:
→ For the Lemon Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/4 tsp baking soda
04 - 1/4 tsp salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/4 cup whole milk
09 - 1/4 cup fresh lemon juice
10 - 2 tsp finely grated lemon zest
11 - 1 tsp vanilla extract
→ For the Lemon Curd Filling
12 - 3 large egg yolks
13 - 1/2 cup granulated sugar
14 - 1/4 cup fresh lemon juice
15 - 2 tsp finely grated lemon zest
16 - 1/4 cup unsalted butter, cubed
→ For the Meringue Topping
17 - 3 large egg whites, room temperature
18 - 3/4 cup granulated sugar
19 - 1/4 tsp cream of tartar
20 - 1/2 tsp vanilla extract
# How to Make It:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each. Stir in lemon zest and vanilla.
04 - Combine milk and lemon juice. Add dry ingredients to the butter mixture in three parts, alternating with the milk-lemon juice mixture, starting and ending with dry ingredients. Mix until just combined.
05 - Divide batter evenly among cupcake liners about 3/4 full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
06 - In a small saucepan over medium heat, whisk egg yolks, sugar, lemon juice, and zest. Cook, stirring constantly, until thickened about 5–7 minutes. Remove from heat and stir in butter until smooth. Transfer to a bowl and cool completely.
07 - Once cupcakes and curd are cool, use a small knife or cupcake corer to remove the center of each cupcake without cutting all the way through. Fill each cavity with about 1 teaspoon lemon curd.
08 - In a heatproof bowl over a pot of simmering water, whisk egg whites and sugar constantly until sugar dissolves and mixture is warm to the touch about 3 minutes. Remove from heat. Add cream of tartar and beat with an electric mixer until stiff, glossy peaks form. Beat in vanilla.
09 - Pipe or spoon meringue onto filled cupcakes. Toast meringue using a kitchen torch, or place cupcakes under the broiler for 1–2 minutes until golden, watching carefully.
10 - Serve immediately or store in refrigerator for up to 2 days.
# Expert Advice:
01 -
- The combination of fluffy cake, silky curd, and toasted meringue creates an incredible texture experience in every bite
- These cupcakes look impressive but actually come together with techniques any home baker can master
- The bright lemon flavor wakes up your palate while the sweet meringue balances everything perfectly
02 -
- The curd must be completely cool before filling the cupcakes, otherwise it will melt into the cake and youll lose that distinct filling layer
- Room temperature egg whites whip up much better than cold ones, so take them out at least 30 minutes before making the meringue
- Watch the meringue like a hawk when toasting, it goes from golden to burnt in seconds under the broiler
03 -
- Roll lemons on the counter before juicing to break down the internal membranes and get every drop of juice
- Add a pinch of salt to your meringue to help stabilize it and balance the sweetness