Lemon Meringue Cupcakes (Printable Version)
Light cupcakes filled with tangy lemon curd and topped with toasted, billowy meringue.
# What You Need:
→ For the Cupcakes
01 - 1⅓ cups all-purpose flour
02 - ½ teaspoon baking powder
03 - ¼ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - ½ cup whole milk
10 - Zest of 1 lemon
→ For the Lemon Curd
11 - 2 large eggs
12 - 2 large egg yolks
13 - ⅔ cup granulated sugar
14 - ¼ cup fresh lemon juice
15 - Zest of 1 lemon
16 - 4 tablespoons unsalted butter, cubed
→ For the Meringue
17 - 3 large egg whites
18 - ¾ cup granulated sugar
19 - ¼ teaspoon cream of tartar
20 - ½ teaspoon vanilla extract
# How to Make It:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Whisk together flour, baking powder, baking soda, and salt in a bowl.
03 - In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and lemon zest.
04 - Add the dry ingredients in three parts, alternating with the milk. Mix until just combined.
05 - Divide batter evenly among cupcake liners. Bake 18–22 minutes, or until a toothpick comes out clean. Cool completely.
06 - In a heatproof bowl, whisk eggs, yolks, sugar, lemon juice, and zest. Set over a saucepan of simmering water and whisk until thickened, about 8–10 minutes. Remove from heat, whisk in butter until smooth. Cool completely.
07 - In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form. Beat in vanilla.
08 - Use a knife or apple corer to remove a small section from the center of each cupcake. Fill with lemon curd.
09 - Pipe or spoon meringue over each cupcake. Use a kitchen torch to toast the meringue until golden, or place under broiler for 1–2 minutes, watching closely.
10 - Serve immediately or refrigerate until ready to serve.
# Expert Advice:
01 -
- The combination of tangy lemon curd and sweet pillowy meringue creates this perfect balance that keeps you coming back for just one more
- They look impressive but the process is actually quite forgiving, even if your meringue is not perfect
02 -
- Any trace of grease in your mixing bowl will prevent the meringue from forming properly, wipe it with vinegar first
- The lemon curd must be completely cooled before filling, or it will make the cupcakes soggy
03 -
- Room temperature eggs create the most stable meringue, plan ahead and set them out about 30 minutes before baking
- A tiny pinch of salt in the lemon curd enhances the bright lemon flavor without making it taste salty