Lemon Meringue Cupcakes

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Instructions

Step 1: Make the Lemon Cupcakes

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate bowl, beat the butter and sugar together until light and fluffy (about 2 minutes).
4. Add the eggs, one at a time, then mix in the vanilla extract and lemon zest.
5. Gradually mix in the flour mixture, alternating with the milk and lemon juice, until just combined.
6. Divide the batter evenly into the cupcake liners, filling each about ¾ full.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Let cupcakes cool completely before filling.

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Step 2: Make the Lemon Curd

1. In a small saucepan over medium heat, whisk together the egg yolks, sugar, lemon juice, and lemon zest.
2. Cook, stirring constantly, for 5-7 minutes, until the mixture thickens.
3. Remove from heat and stir in the butter until smooth.
4. Strain through a fine mesh sieve to remove any egg bits, then let cool.

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Step 3: Fill the Cupcakes

1. Use a cupcake corer or small knife to cut out a small hole in the center of each cupcake.
2. Fill each hole with about 1 teaspoon of lemon curd.

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Step 4: Make the Meringue Topping

1. In a heatproof bowl, whisk the egg whites and sugar together.
2. Place the bowl over a pot of simmering water (double boiler method) and whisk until the sugar dissolves and the mixture is warm to the touch.
3. Remove from heat, add the cream of tartar, and beat with an electric mixer until stiff, glossy peaks form.
4. Mix in the vanilla extract.

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Step 5: Decorate & Toast the Meringue

1. Pipe or spoon the meringue onto the cupcakes, creating decorative swirls.
2. Use a kitchen torch to lightly toast the meringue until golden brown. If you don’t have a torch, place the cupcakes under the broiler for 30-60 seconds, watching closely to avoid burning.

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Serving & Storage

Best served fresh for the fluffiest meringue.
Store leftovers in the fridge for up to 3 days.
Avoid freezing, as meringue can become weepy when thawed.

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Pro Tips for the Best Cupcakes

Use fresh lemons for the best flavor. Bottled juice won’t give the same brightness.
Don’t overmix the batter to keep the cupcakes soft and tender.
Let the curd cool completely before filling the cupcakes.
Whip the meringue until stiff peaks form so it holds its shape beautifully.

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Final Thoughts

These Lemon Meringue Cupcakes are a perfect blend of tart and sweet, light and creamy. They bring all the flavors of a lemon meringue pie into a portable, beautiful cupcake. Try them out for your next gathering, and enjoy the compliments that come your way!