Fluffy Lemon Meringue Cupcakes (Printable Version)
Light and fluffy lemon cupcakes filled with tangy curd and crowned with toasted meringue.
# Ingredient List:
→ For the 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 - 2 teaspoons lemon zest
09 - 1/4 cup fresh lemon juice
10 - 1/2 cup milk
→ For the Lemon Curd
11 - 2 large eggs
12 - 1/2 cup granulated sugar
13 - 1/4 cup fresh lemon juice
14 - 2 teaspoons lemon zest
15 - 3 tablespoons unsalted butter, cubed
→ For the Meringue Topping
16 - 3 large egg whites, room temperature
17 - 3/4 cup granulated sugar
18 - 1/4 teaspoon cream of tartar
19 - 1/2 teaspoon vanilla extract
# Step-by-Step Instructions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add lemon zest and juice.
04 - Add flour mixture in three parts, alternating with milk. Mix until just combined.
05 - Divide batter evenly among cupcake liners. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
06 - In a heatproof bowl, whisk eggs, sugar, lemon juice, and zest. Place bowl over a saucepan of simmering water. Whisk constantly until thickened, about 8 minutes. Remove from heat and stir in butter until smooth. Cool completely.
07 - Using a small knife or apple corer, remove the center of each cupcake. Fill each cavity with lemon curd.
08 - In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form. Beat in vanilla.
09 - Pipe or spoon meringue onto cupcakes. Toast meringue under a broiler for 1-2 minutes or use a kitchen torch until golden.
10 - Serve immediately or refrigerate for up to 2 days.
# Tips from hearthlykitchen:
01 -
- The texture contrast alone will make you close your eyes and smile
- These little treats deliver all the nostalgic comfort of lemon meringue pie without the fuss
02 -
- Lemon curd needs time to cool completely before filling or it will melt the meringue
- Room temperature egg whites whip up much faster and higher than cold ones
03 -
- A completely clean bowl is essential for meringue any trace of fat will prevent proper whipping
- The curd is ready when it coats the back of a spoon and holds a line when you run your finger through it