Lemon Meringue Cupcakes

These Lemon Meringue Cupcakes are a delightful combination of soft, citrusy cupcakes filled with tangy lemon curd and topped with a light, fluffy meringue. Perfect for spring, summer, or any time you crave a bright and refreshing dessert, these cupcakes bring all the flavors of classic lemon meringue pie in a handheld treat!

Why You’ll Love This Recipe

• Bright and citrusy – A perfect balance of sweet and tart flavors.
• Soft and moist – The cupcake base is tender and fluffy.
• Creamy lemon curd filling – Adds a burst of zesty goodness.
• Light, toasted meringue topping – A stunning and delicious finishing touch.
• Perfect for special occasions – Great for birthdays, brunches, or afternoon tea.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Lemon Cupcakes:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter (softened)
• Granulated sugar
• Eggs
• Vanilla extract
• Fresh lemon juice
• Lemon zest
• Whole milk

For the Lemon Curd Filling:

• Egg yolks
• Granulated sugar
• Fresh lemon juice
• Lemon zest
• Unsalted butter

For the Meringue Topping:

• Egg whites
• Granulated sugar
• Cream of tartar
• Vanilla extract

Directions

1. Make the Lemon Cupcakes

• Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
• In a bowl, whisk together flour, baking powder, and salt.
• In another bowl, beat butter and sugar until light and fluffy.
• Add eggs one at a time, then mix in vanilla, lemon juice, and zest.
• Alternate adding the dry ingredients and milk, mixing until just combined.
• Divide batter evenly among cupcake liners.
• Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool completely.

2. Prepare the Lemon Curd

• In a saucepan over medium heat, whisk egg yolks, sugar, lemon juice, and zest.
• Stir constantly until thickened (about 5 minutes).
• Remove from heat and stir in butter until smooth.
• Let cool completely before using.

3. Make the Meringue

• In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
• Gradually add sugar, continuing to beat until stiff, glossy peaks form.
• Mix in vanilla extract.

4. Assemble the Cupcakes

• Use a small knife or cupcake corer to remove the center of each cupcake.
• Fill with lemon curd.
• Pipe or spoon meringue on top of each cupcake.

5. Toast the Meringue (Optional but Recommended)

• Use a kitchen torch to lightly brown the meringue.
• If you don’t have a torch, place the cupcakes under the oven broiler for 1–2 minutes (watch closely!).

6. Serve and Enjoy!

• Let the cupcakes cool slightly before serving.

Servings and Timing

• Servings: 12 cupcakes
• Prep time: 20 minutes
• Cook time: 20 minutes
• Total time: 40 minutes

Variations

• Lime Meringue Cupcakes – Swap lemon for lime juice and zest.
• Berry Twist – Add raspberry or blueberry filling along with the lemon curd.
• Graham Cracker Base – Add crushed graham crackers to the cupcake liners for a pie-like crust.
• Extra Zesty – Increase the lemon zest for more citrus punch.
• Dairy-Free Option – Use dairy-free butter and milk alternatives.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze unfilled cupcakes for up to 2 months. Add lemon curd and meringue after thawing.
• Serving: Best enjoyed fresh, but allow chilled cupcakes to sit at room temperature for 10 minutes before serving.

FAQs

Can I use store-bought lemon curd?

Yes! Homemade is best, but store-bought works for a shortcut.

How do I prevent my cupcakes from being too dense?

Make sure not to overmix the batter and measure ingredients accurately.

Can I use Italian meringue instead of classic meringue?

Yes! Italian meringue is more stable and holds up longer.

What’s the best way to toast the meringue?

A kitchen torch gives the best results, but a quick broil in the oven works too.

Can I make these cupcakes in advance?

Yes! Bake the cupcakes and prepare the lemon curd a day ahead, then assemble before serving.

Do I have to toast the meringue?

No, but it adds flavor and a beautiful finish.

Can I make mini cupcakes instead?

Yes! Reduce baking time to 10–12 minutes.

What can I do with leftover egg whites or yolks?

Use leftover egg whites for more meringue treats or yolks for homemade custard.

Can I substitute bottled lemon juice?

Fresh lemon juice is best, but bottled can work in a pinch.

How do I get smooth meringue?

Make sure the egg whites are at room temperature and avoid any grease in the bowl.

Conclusion

These Lemon Meringue Cupcakes bring together the best of a classic pie and a fluffy cupcake in one irresistible treat. With their zesty lemon curd filling and lightly toasted meringue topping, they’re a must-try for citrus lovers. Make them for your next gathering and watch them disappear!

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