Lemon Meringue Cupcakes (Printable Version)
Fluffy lemon-filled cupcakes with toasted meringue topping for a bright, citrusy dessert treat.
# What You Need:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 2 teaspoons vanilla extract
08 - 1/2 cup whole milk
09 - Zest of 1 lemon
→ Lemon Curd
10 - 1/2 cup fresh lemon juice (about 2 lemons)
11 - 1 tablespoon lemon zest
12 - 1/2 cup granulated sugar
13 - 2 large eggs
14 - 1/4 cup unsalted butter, cubed
→ Meringue Topping
15 - 3 large egg whites, room temperature
16 - 3/4 cup granulated sugar
17 - 1/4 teaspoon cream of tartar
18 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, baking powder, and salt in a medium bowl.
03 - Beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and lemon zest.
04 - Alternately add dry ingredients and milk, beginning and ending with dry ingredients. Mix until just combined.
05 - Divide batter evenly among liners. Bake 18–20 minutes until a toothpick inserted comes out clean. Cool completely.
06 - Whisk lemon juice, zest, sugar, and eggs in a heatproof bowl. Cook over simmering water, whisking constantly, until thickened, 8–10 minutes. Remove from heat, whisk in butter until smooth, then chill.
07 - Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla.
08 - Remove a small core from each cupcake center. Fill each with about 1 teaspoon lemon curd. Pipe or spoon meringue on top.
09 - Toast meringue with a kitchen torch or under a broiler for 1–2 minutes until golden. Serve immediately or refrigerate.
# Expert Advice:
01 -
- Each bite delivers that sharp lemon punch followed by cloud-like sweetness that makes you close your eyes involuntarily.
- The torch moment at the end makes you feel like a pastry chef even if you burned toast yesterday morning.
02 -
- Any trace of yolk in your whites will sabotage the entire meringue, so separate eggs with paranoid care.
- The curd thickens suddenly in the last minute of cooking, so do not wander away to check your phone.
03 -
- Freeze your cored cupcake centers, blend them into crumbs, and sprinkle between layers of lemon curd in a trifle later.
- A dab of curd on the plate before setting down the cupcake prevents sliding and looks professionally composed.