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Lemon Meringue Cupcakes

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These Lemon Meringue Cupcakes are light, fluffy, and bursting with tangy lemon flavor! Filled with zesty lemon curd and topped with a toasted meringue, they’re a perfect treat for spring, summer, or any special occasion.

Ingredients

Scale

For the Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • ½ cup whole milk
  • 2 tbsp fresh lemon juice

For the Lemon Curd Filling:

  • ½ cup fresh lemon juice (about 2 lemons)
  • ½ cup granulated sugar
  • 2 large egg yolks
  • 2 tbsp unsalted butter
  • 1 tsp lemon zest

For the Meringue Topping:

  • 2 large egg whites
  • ½ cup granulated sugar
  • ¼ tsp cream of tartar
  • ½ tsp vanilla extract

Instructions

Step 1: Make the Cupcakes

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
  4. Add eggs, vanilla, and lemon zest, mixing until smooth.
  5. Alternately mix in flour mixture and milk + lemon juice, beginning and ending with flour.
  6. Divide batter evenly into the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cool completely before filling.

Step 2: Make the Lemon Curd Filling

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

Step 3: Make the Meringue Topping

  1. In a heatproof bowl, whisk egg whites, sugar, and cream of tartar over a double boiler until sugar dissolves (about 2-3 minutes).
  2. Remove from heat and beat with a mixer on high speed until glossy peaks form (about 5 minutes). Mix in vanilla extract.

Step 4: Assemble the Cupcakes

  1. Use a small knife or piping tip to cut out the center of each cupcake. Fill with lemon curd.
  2. Pipe or spoon meringue on top of each cupcake.
  3. Use a kitchen torch to toast the meringue lightly (or place under the broiler for 30 seconds to 1 minute).

Notes

  • Make it easier! Use store-bought lemon curd if short on time.
  • No kitchen torch? Place cupcakes under a broiler for a quick toast.
  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • For extra tang, add an extra ½ tsp of lemon zest to the cupcake batter.

Find it online: https://ukfinda.com/lemon-meringue-cupcakes/