Lemon Meringue Cupcakes Curd (Printable Version)
Fluffy lemon cupcakes filled with tangy lemon curd and topped with toasted meringue for a show-stopping treat.
# 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 - 1/4 cup whole milk
09 - 1/4 cup fresh lemon juice
10 - 2 teaspoons finely grated lemon zest
11 - 1 teaspoon vanilla extract
→ Lemon Curd Filling
12 - 3 large egg yolks
13 - 1/2 cup granulated sugar
14 - 1/4 cup fresh lemon juice
15 - 2 teaspoons finely grated lemon zest
16 - 1/4 cup unsalted butter, cubed
→ Meringue Topping
17 - 3 large egg whites, room temperature
18 - 3/4 cup granulated sugar
19 - 1/4 teaspoon cream of tartar
20 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
03 - In a large bowl, beat butter and sugar together until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and vanilla extract.
04 - Combine milk and lemon juice in a small cup. Add dry ingredients to the butter mixture in three parts, alternating with the milk-lemon juice mixture, starting and ending with dry ingredients. Mix until just combined, being careful not to overmix.
05 - Divide batter evenly among cupcake liners, filling each about 3/4 full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before filling.
06 - In a small saucepan over medium heat, whisk egg yolks, sugar, lemon juice, and zest constantly until thickened, about 5–7 minutes. Remove from heat and stir in butter until smooth and melted. Transfer to a bowl, cover with plastic wrap touching the surface, and cool completely.
07 - Once cupcakes and curd are completely cool, use a small knife or cupcake corer to remove the center of each cupcake, leaving about 1/2 inch at the bottom. Fill each cavity with about 1 teaspoon of cooled lemon curd.
08 - In a heatproof bowl set over a pot of simmering water, whisk egg whites and sugar constantly until sugar dissolves and mixture is warm to the touch, about 3 minutes. Remove from heat, add cream of tartar, and beat with an electric mixer until stiff, glossy peaks form, about 5 minutes. Beat in vanilla extract.
09 - Pipe or spoon meringue onto filled cupcakes, creating decorative swirls. Toast meringue using a kitchen torch until golden brown, or place cupcakes under the broiler for 1–2 minutes until lightly toasted, watching carefully to prevent burning.
10 - Serve immediately for best texture, or store in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving.
# Expert Advice:
01 -
- That moment when you bite through toasted meringue and hit the cool tangy curd inside is absolutely magic
- They look like you spent hours in a bakery but come together faster than youd expect
02 -
- Meringue weeps if it sits too long, so plan to toast these right before serving for that perfect fluffy texture
- The curd needs to cool completely before filling, otherwise itll melt right through your cupcakes
03 -
- Room temperature eggs whip up much better for meringue, so take them out at least 30 minutes before starting
- Any grease in your bowl will prevent egg whites from whipping properly, so use glass or metal and make sure its completely clean