Lemon Meringue Cupcakes
Updated: Apr 1, 2021
I love lemon. Like, LOVE it. And I try to use it a lot when I bake. And these lemon meringue cupcakes don't disappoint. The cupcake itself is lemony and light, but when you bite into it, along with the creamy meringue, you get a mouthful of deliciously tart and sweet lemon curd. And they're not as difficult as you may think to make.
Here's the recipe:
For the Cupcakes
1 cup room temperature butter
1 ½ cups sugar
2 ½ cups flour
2 TSP baking powder
1 TSP salt
2 TSP vanilla extract
½ cup milk (you can use non-dairy milk. I used almond milk and they came out perfect.)
½ cup lemon juice (fresh is best, but bottled will work too)
Preheat the oven to 325º F (170º C).
In a medium bowl, cream the butter and slowly add the sugar. Make sure you beat it for at least 3 minutes until it's light and fluffy, trust me. The longer you beat it the lighter your cupcakes will be.
Add the eggs one at a time, mixing them in until fully incorporated.
Sift the flour and baking powder into the butter/sugar mixture. Add the salt and mix until combined.
Add the vanilla, milk, and lemon juice, and mix until incorporated.
Scoop mixture into a lined cupcake tin about ¾ full.
Bake 12-15 minutes, or until a toothpick comes out cleanly from the center of the cupcakes. Let cupcakes cool.
For the Lemon Curd
6 egg yolks (save the egg whites for the meringue!)
1 cup sugar
½ cup lemon juice
1 TBS lemon zest (I love this zester, makes it so easy)
6 TBS butter
Make the lemon curd by whisking the yolks and sugar in a heatproof bowl over a pot of simmering water. I used a double boiler, very easy to do.
Once the sugar dissolves (it takes a few minutes, be patient), add the lemon juice and lemon zest. Stir until the mixture thickens, about 10 minutes.
Once the curd coats the back of a spoon, add the butter and stir until melted.
Remove from the heat, cover with plastic wrap, and refrigerate. Make sure the plastic wrap touches the surface of the curd so that a film doesn’t form on top.
Try not to eat it all before putting it into the cupcakes!
For the Meringue
6 egg whites
1 cup sugar
1 TSP cream of tartar
Start the meringue by whisking the egg whites and sugar in a heatproof bowl (double boiler) over simmering water until it thickens and the sugar dissolves completely. Heating the egg whites will ensure the meringue is safe to eat.
Remove from heat, add the cream of tartar, and beat about 10 minutes until soft peaks form. Again, be patient as this takes a while, but you'll get there!
Assembling the Cupcakes
Carefully cut a hole into the top of the cupcakes with a knife (or use a piping tip) and press down to make a well for the curd. Without cutting all the way to the bottom, make sure you make it big enough so you can use a lot of curd!
Add the lemon curd into the cupcakes and frost them with the meringue. I used a piping bag/tip for this.
Torch the frosting (easier and more fun this way using this cooking torch) or carefully broil for about 3 to 4 minutes (use foil cupcake liners if you broil).
Enjoy and take los of pics!
Did you make this? Share a pic below in the comments!