Fluffy Lemon Meringue Cupcakes

My kitchen smelled like sunshine the day I first attempted these cupcakes. I'd been craving lemon meringue pie but wanted something portable for a neighborhood potluck, so I decided to shrink everything down. The meringue torching moment made my kitchen feel like a tiny bakery. Those cupcakes disappeared faster than anything else on the table.

I remember nervously torching that first batch of meringue while my husband watched from the doorway. He reached for one before they'd even fully cooled and burned his fingers but didnt care. That little act sealed these cupcakes as a permanent fixture in our dessert rotation.

Ingredients

• All-purpose flour: The foundation that gives these cupcakes their tender crumb and structure
• Baking powder and baking soda: These work together to create the fluffy lift that makes every bite feel light
• Unsalted butter: Room temperature butter creamed with sugar creates the perfect tender base
• Granulated sugar: Sweetens while also helping create that lovely golden crust
• Eggs: Room temperature eggs incorporate better and help structure both cupcakes and curd
• Lemon zest and juice: The zest packs intense citrus oil while the juice brings bright acid
• Milk: Adds moisture and creates a tender texture
• More eggs: The curd needs these yolks for that rich velvety consistency
• Butter for curd: Stirred in at the end it creates that silky smooth finish
• Egg whites: These form the cloud like meringue that makes these so special
• Cream of tartar: Stabilizes the meringue so it holds its beautiful shape

Instructions

Preheat your oven and prepare the pan:

Set your oven to 350°F (175°C) and line a 12 cup muffin tin with liners so you are ready to go

Whisk the dry ingredients together:

In a medium bowl combine flour baking powder baking soda and salt so they are evenly distributed

Cream the butter and sugar:

Beat softened butter and sugar in a large bowl until it looks pale and fluffy then add eggs one at a time

Add the lemon flavor:

Mix in the lemon zest and fresh juice so the citrus perfume infuses the entire batter

Combine wet and dry ingredients:

Add the flour mixture in three parts alternating with milk mixing only until everything just comes together

Bake until golden:

Divide batter among the liners and bake for 18 to 20 minutes until a toothpick inserted comes out clean

Make the lemon curd:

Whisk eggs sugar lemon juice and zest in a heatproof bowl over simmering water constantly until thickened about 8 minutes

Finish the curd:

Remove from heat and stir in cubed butter until it melts completely and the curd becomes smooth and glossy

Create a cavity in each cupcake:

Use a small knife or apple corer to remove the center of each cooled cupcake creating space for the filling

Fill with sunshine:

Spoon or pipe the cooled lemon curd into each cupcake cavity letting it mound slightly above the surface

Prepare the meringue:

Beat room temperature egg whites and cream of tartar until soft peaks form then gradually add sugar

Whip to glossy peaks:

Continue beating until stiff glossy peaks form and the mixture holds its shape beautifully

Top with clouds:

Pipe or spoon the meringue over each cupcake creating swoops and peaks that will toast beautifully

Toast until golden:

Use a kitchen torch or broiler for 1 to 2 minutes until the meringue turns golden brown in spots

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My daughter asked if she could torch the meringue herself last weekend and I watched her face light up as the golden brown spots appeared. She said it felt like being a scientist and a magician at the same time. Now she asks to make these just for that moment.

Getting That Perfect Lemon Flavor

Fresh lemon juice makes all the difference here. Bottled juice lacks that bright floral quality that makes these cupcakes sing. I've learned to zest my lemons before juicing them so I don't lose any of those precious aromatic oils.

Making Ahead

You can bake the cupcakes and make the curd a day ahead but wait to add the meringue until right before serving. Store everything separately in the refrigerator and assemble when you are ready to torch and serve.

Serving Suggestions

These are best served within a few hours of adding the meringue while its still fluffy and the toasted marshmallow flavor is fresh. They are surprisingly portable for picnics but I recommend keeping them cool until serving time.

• Plate them on a pretty cake stand for maximum impact
• Have extra napkins ready because meringue can get sticky
• Consider doubling the recipe because they disappear fast

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There is something so satisfying about the first bite when the tangy curd meets the sweet toasted cloud. These cupcakes have become my go to for bringing bright moments to gray days.

Recipe Questions & Answers

→ How do I prevent the meringue from weeping?

Ensure the egg whites are beaten to stiff peaks and add cream of tartar to stabilize the meringue. Toasting it immediately after piped helps set the structure.

→ Can I prepare lemon curd in advance?

Yes, lemon curd can be made ahead and refrigerated tightly covered for up to 3 days to deepen flavors before filling the cupcakes.

→ What is the best way to fill the cupcakes with lemon curd?

Use a small knife or apple corer to remove a central portion of the baked cupcake, then pipe or spoon the lemon curd into the cavity carefully without breaking the cupcake.

→ How can I achieve a light and fluffy cupcake texture?

Cream the butter and sugar thoroughly until light and fluffy. Gradually add eggs, lemon zest and juice, then alternate adding the dry ingredients with milk to maintain airiness.

→ What tools are essential to make the meringue topping?

An electric mixer is needed to whip egg whites with cream of tartar and sugar to stiff peaks. For finishing, a kitchen torch or broiler is required to toast the meringue evenly.

→ Can these treats be stored and for how long?

Store in the refrigerator and consume within 2 days to maintain freshness and texture, especially to keep the meringue from becoming soggy.