Lemon Meringue Cupcakes (Print View)
Light lemon cupcakes topped with zesty curd and a toasted cloud of meringue for a bright dessert experience.
# What You Need:
→ Lemon Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons lemon zest
09 - 1/4 cup fresh lemon juice
10 - 1/2 cup milk
→ Lemon Curd
11 - 2 large eggs
12 - 1/2 cup granulated sugar
13 - 1/4 cup fresh lemon juice
14 - 2 teaspoons lemon zest
15 - 3 tablespoons unsalted butter, cubed
→ Meringue Topping
16 - 3 large egg whites, room temperature
17 - 3/4 cup granulated sugar
18 - 1/4 teaspoon cream of tartar
19 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
03 - In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and juice.
04 - Add flour mixture in three parts, alternating with milk. Mix until just combined, being careful not to overmix.
05 - Divide batter evenly among cupcake liners. 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 heatproof bowl, whisk together eggs, sugar, lemon juice, and zest. Place bowl over a saucepan of simmering water, creating a double boiler. Whisk constantly until thickened, about 8 minutes. Remove from heat and stir in butter until smooth. Cool completely.
07 - Using a small knife or apple corer, remove the center of each cooled cupcake to create a cavity. Fill each cavity with cooled lemon curd.
08 - In a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until stiff, glossy peaks form. Fold in vanilla extract.
09 - Pipe or spoon meringue onto filled cupcakes. Toast meringue under a broiler for 1-2 minutes or use a kitchen torch until golden brown and lightly charred.
10 - Serve immediately or refrigerate for up to 2 days. Store in refrigerator if not serving right away.
# Expert Tips:
01 -
- The combination of tart curd and sweet meringue creates that perfect sweet-tangy balance that makes people pause after their first bite
- They look impressive but the components can be made ahead, so youre not rushing when guests arrive
- Something about toasted meringue makes everything feel festive, even on a random Tuesday
02 -
- The curd needs to cool completely before filling, or it will make the cupcakes soggy and the meringue will slide right off
- Room temperature egg whites whip up faster and hold more volume than cold ones
- Watch the meringue like a hawk under the broiler—it goes from perfectly toasted to burned in seconds
03 -
- A piping bag fitted with a large star tip makes the meringue look professionally swirled and elegant
- Leftover curd is incredible on toast, stirred into yogurt, or eaten straight from the spoon