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See 5 recipes Download free cookbookLemon Meringue Cupcakes
Lemon Meringue Cupcakes
Tender lemon cupcakes hide a tart lemon-curd center beneath glossy swirls of toasted Swiss meringue for a handheld take on the classic pie.
Prep Time:50 minCook Time:30 minTotal Time:80 minServings:12Difficulty:Medium
These cupcakes keep the defining layers of lemon meringue pie but shift them into a true cake format. The crumb is tender and bright with zest, while a hidden spoonful of curd gives each serving a concentrated tart center.
Swiss meringue is a practical topping for a party platter because warming the whites and sugar before whipping produces a smooth, stable foam. It pipes cleanly, holds its shape, and browns into crisp ridges while staying soft underneath.
The curd thickens gently over medium-low heat and is strained before chilling, removing any bits of cooked egg or coarse zest. Cooling it completely matters: warm filling would soak the cake and soften the meringue from below.
Fill and decorate the cupcakes on the day they are served. The plain cakes and lemon curd can be made one day ahead, then kept separately so the crumb stays light and the torched topping looks fresh.
Nutrition (per serving)
Calories:335 kcal
Protein:5 g
Carbs:52 g
Fat:13 g
Directions
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1
Heat the oven to 350°F and line a 12-cup muffin pan. Whisk the flour, baking powder, and salt in a medium bowl.
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2
Beat the softened butter, cupcake sugar, and lemon zest for 3 minutes, until pale and fluffy. Beat in the eggs one at a time and add the vanilla, then mix in the dry ingredients in three additions alternating with the milk and cupcake lemon juice.
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3
Divide the batter evenly among the liners and bake for 18 to 20 minutes, until the tops spring back and a tester comes out clean. Cool in the pan for 5 minutes, then transfer the cakes to a rack to cool completely.
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4
Whisk the egg yolks, curd sugar, and curd lemon juice in a small saucepan over medium-low heat for 7 to 9 minutes, until the mixture thickly coats a spoon. Remove from the heat, whisk in the cubed butter, strain into a bowl, cover the surface, and chill until cold.
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5
Set the egg whites, meringue sugar, and cream of tartar in a heatproof bowl over gently simmering water. Whisk until the sugar dissolves and the mixture reaches 160°F, then beat off the heat on high speed for 6 to 8 minutes, until glossy, cool, and stiff-peaked.
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6
Cut a 1-inch-wide well from the center of each cupcake and fill it with chilled lemon curd. Pipe or spoon the meringue into generous swirls, toast evenly with a kitchen torch until golden at the ridges, and serve the same day.
Ingredients
- All-Purpose Flour:1 1/2 cups
- Baking Powder:1 1/2 tsp
- Fine Sea Salt:1/2 tsp
- Unsalted Butter, Softened:1/2 cup
- Granulated Sugar, For Cupcakes:3/4 cup
- Finely Grated Lemon Zest:2 tbsp
- Large Eggs:2
- Vanilla Extract:1 tsp
- Whole Milk:1/2 cup
- Fresh Lemon Juice, For Cupcakes:2 tbsp
- Large Egg Yolks:3
- Granulated Sugar, For Curd:1/2 cup
- Fresh Lemon Juice, For Curd:1/3 cup
- Unsalted Butter, Cubed:4 tbsp
- Large Egg Whites, At Room Temperature:4
- Granulated Sugar, For Meringue:1 cup
- Cream Of Tartar:1/4 tsp
Tips & Notes
- Rub the lemon zest into the cupcake sugar before creaming to release more citrus oil.
- Wipe the meringue bowl and whisk with lemon juice before use; any grease can prevent the whites from whipping.
- Keep the torch moving and hold it several inches from the topping so the ridges brown without scorching.
