Lemon Meringue Cupcakes Delight (Printable Version)

Light cupcakes filled with tangy lemon curd, topped with toasted, billowy meringue for a fresh treat.

# What You Need:

→ Cupcakes

01 - 1⅓ cups all-purpose flour
02 - ½ teaspoon baking powder
03 - ¼ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - ½ cup whole milk
10 - Zest of 1 lemon

→ Lemon Curd

11 - 2 large eggs
12 - 2 large egg yolks
13 - ⅔ cup granulated sugar
14 - ¼ cup fresh lemon juice
15 - Zest of 1 lemon
16 - 4 tablespoons unsalted butter, cubed

→ Meringue

17 - 3 large egg whites
18 - ¾ cup granulated sugar
19 - ¼ teaspoon cream of tartar
20 - ½ teaspoon vanilla extract

# How to Make It:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
04 - Gradually add dry ingredients in three portions, alternating with milk. Mix until just combined, being careful not to overmix.
05 - Divide batter evenly among prepared cupcake liners. Bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean. Cool completely before filling.
06 - Whisk together eggs, egg yolks, sugar, lemon juice, and lemon zest in a heatproof bowl. Set over a saucepan of simmering water, stirring constantly until mixture thickens and coats the back of a spoon, about 8 to 10 minutes. Remove from heat and whisk in butter until smooth. Cool completely.
07 - Beat egg whites and cream of tartar in a clean bowl until soft peaks form. Gradually add sugar while beating, continuing until stiff, glossy peaks form. Fold in vanilla extract.
08 - Use a small knife or apple corer to remove the center of each cooled cupcake, creating a well. Fill each cavity with cooled lemon curd.
09 - Pipe or spoon meringue over each filled cupcake, creating decorative peaks. Toast using a kitchen torch until golden brown, or place under broiler for 1 to 2 minutes, watching closely to prevent burning.
10 - Serve immediately or refrigerate until ready to serve.

# Expert Advice:

01 -
  • The combination of tangy curd and sweet meringue is absolutely magical
  • They look impressive but the technique is completely manageable
  • The toasted meringue adds the most incredible texture contrast
02 -
  • Any trace of grease in your mixing bowl will prevent the meringue from reaching those gorgeous stiff peaks
  • The curd needs to cool completely before filling the cupcakes or they will become soggy
  • A kitchen torch gives you way more control than the broiler, which can go from perfect to burnt in seconds
03 -
  • If you do not have a kitchen torch, you can broil the cupcakes on the top rack but watch them like a hawk
  • A small offset spatula is perfect for smoothing the meringue if piping feels too fussy
  • Extra lemon curd keeps for a week and is incredible stirred into yogurt or spread on toast

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