Description

These Lemon Meringue Cupcakes combine fluffy lemon cupcakes with a silky homemade lemon curd filling and a cloud of toasted meringue. They’re a bright, elegant dessert that’s perfect for spring, summer, and special celebrations.

Ingredients

6 tablespoons unsalted butter, softened

2/3 cup sugar

1 1/2 cups flour

2 tablespoons cornstarch

1 egg

1/2 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 teaspoon lemon extract or 1/8 teaspoon lemon oil (optional)

2/3 cup milk

1 cup sugar (for lemon curd)

1/2 cup unsalted butter, melted

2 eggs

2 egg yolks (reserve whites for meringue)

Zest of 1 lemon (about 1 teaspoon)

3/4 cup freshly squeezed lemon juice

3 egg whites

1/4 teaspoon cream of tartar

1/2 cup sugar (for meringue)

Dash of salt

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Instructions

Preheat the oven to 400°F and line a 12-cup muffin pan with cupcake liners.
In the bowl of a stand mixer, combine the flour, sugar, cornstarch, salt, vanilla, baking powder, baking soda, lemon extract or lemon oil if using, egg, and softened butter. Mix on low until crumbly.
Add the milk and mix until combined. Scrape down the bowl and mix on medium speed for 1 minute until the batter is thick.
Fill each cupcake liner about two-thirds full, using approximately 1/4 cup batter.
Bake for 16 to 18 minutes, or until lightly golden and the centers are set. Cool completely.
For the lemon curd, whisk together the melted butter, sugar, eggs, egg yolks, lemon zest, and lemon juice in a large microwave-safe bowl.
Microwave for 1 minute, stir, and continue cooking in 1-minute intervals, stirring each time, until thickened, about 5 to 8 minutes total.
Strain the curd through a fine-mesh strainer, cover the surface with plastic wrap, and refrigerate for about 1 hour.
For the meringue, beat the egg whites and cream of tartar until soft peaks form. Add the salt, then gradually add the sugar while beating until stiff, glossy peaks form.
Transfer the lemon curd and meringue to separate piping bags.
Core the center of each cooled cupcake and fill with the chilled lemon curd.
Pipe a generous swirl of meringue over each cupcake.
Toast the meringue with a kitchen torch or briefly under the broiler until lightly browned. Cool if broiled before serving.

Notes

Add extra lemon zest to the batter for a stronger citrus flavor.

Substitute lime juice and zest or use raspberry or strawberry curd for a variation.

Decorate with thin lemon slices or crushed graham crackers for a lemon pie-inspired finish.

Store assembled cupcakes in the refrigerator for up to 3 days and bring to room temperature before serving.

Freeze only the plain cupcakes without the filling or meringue for best results.

Store-bought lemon curd can be used to save time.

Prep Time: 40 minutes
Cook Time: 16 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 340 kcal
Sugar: 34 g
Sodium: 180 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 95 mg