Lemon Meringue Cupcakes
Servings 15 cupcakes
These Lemon Meringue Cupcakes have a hidden silky-smooth homemade lemon curd filling and are then topped with billowy meringue frosting! This delicious dessert recipe takes just 30 minutes to prep!
Ingredients
Lemon Curd (Prepare 3 Hours In Advance)
- 3 large eggs
- 4 large egg yolks save the whites for the meringue
- ⅔ cup freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- ½ cup salted butter cut into ½ inch cubes
- ½ teaspoon vanilla extract
Lemon Cupcakes
- 1¼ cups all-purpose flour
- 1¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup salted butter
- 1 cup granulated sugar
- 2 large eggs room temperature
- ¼ cup vegetable oil
- ¼ cup fresh lemon juice
- ¼ cup whole milk room temperature
- 2 tablespoons lemon zest
Meringue Frosting
- 4 large egg whites
- ½ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- 5 tablespoons granulated sugar
Instructions
Lemon Curd
- Place the saucepan on the stove and turn the heat to medium-low. You will need to whisk the mixture constantly as it heats. Keep whisking and cooking the mixture until it thickens to the point that it will coat the back of a spoon. If you have an instant-read thermometer, you want it to reach 170°F. (It may take up to 10 minutes, and remember that it will continue to thicken when it is chilled.) You must whisk it constantly, even while checking the temperature.
- In a small saucepan, whisk together the eggs and egg yolks. Then whisk in the lemon juice, lemon zest, sugar, and cornstarch.3 large eggs, 4 large egg yolks, 2 teaspoons lemon zest, 1 cup granulated sugar, 1 teaspoon cornstarch, ⅔ cup freshly squeezed lemon juice
- Once the curd has thickened, remove the pan from the heat. Stir in the butter until it is incorporated, then stir in the vanilla.½ cup salted butter, ½ teaspoon vanilla extract
- If the lemon curd is not completely smooth, you will want to strain it through a fine mesh sieve.
- Allow the curd to cool for about 15 minutes. Then place a piece of plastic wrap directly on the surface of the curd (so it doesn’t develop a film) and place this into the fridge. It should chill for at least 3 hours.
Cupcakes
- Preheat the oven to 350°F. Line a cupcake pan with liners and spray with nonstick spray.
- In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.1¼ cups all-purpose flour, 1¼ teaspoon baking powder, ¼ teaspoon baking soda
- In a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy.½ cup salted butter, 1 cup granulated sugar
- Beat the eggs in one at a time, mixing after each addition, until the mixture is smooth.2 large eggs
- Mix in the vegetable oil, fresh lemon juice, milk, and lemon zest.¼ cup vegetable oil, ¼ cup fresh lemon juice, 2 tablespoons lemon zest
- Stir in the dry ingredients until just combined, do not overmix.
- Spoon the batter into the cupcake liners, filling just over halfway.
- Bake for 15 to 20 minutes, or until the top bounces back when pressed. Remove the cupcakes and transfer to a wire rack to cool completely.
Meringue Frosting
- Using a hand or stand mixer, beat the egg whites and cream of tartar together until soft peaks form. Add the vanilla and continue to beat until you have stiff peaks. (about 5 minutes altogether) Then slowly incorporate the sugar.4 large egg whites, ½ teaspoon cream of tartar, ½ teaspoon vanilla extract, 5 tablespoons granulated sugar
Assemble
- Use a cupcake corer or melon baller to remove a chunk from the middle of the cupcake. Spoon or pipe in some of the lemon curd.
- Then pipe on the meringue frosting and toast it with a kitchen torch.
Notes
- How Do I Store Any Leftover Meringue Cupcakes? They can be placed into an airtight container and stored in the fridge to be enjoyed for up to 3 days. If the cupcakes haven’t been frosted yet, you can tightly wrap them and freeze them for up to 2 months.
- What Should I Do With The Leftover Lemon Curd? You can count on there being leftovers since the lemon curd recipe makes almost 3 cups! To store it just place it in an airtight container or jar in the fridge for up to a week. You can also freeze it for up to a year! Leftover lemon curd is wonderful on ice cream, pancakes, waffles, or even on toast!
- What’s The Best Way To Get The Lemon Juice Out Of My Lemons? My favorite trick is microwaving the lemons until they’re slightly warm. This will take about 20 seconds. After, roll the lemon on the countertop until it turns soft. Then simply use a lemon juicer, or squeezer to get the juice out.
- How Do I Fix The Lemon Curd If It’s Runny? The lemon curd may need to cook longer if it’s runny. Be sure to cook it for the full 10 minutes. Keep in mind that 15 minutes are needed if you’re using a double boiler. If it hasn’t thickened up after the full cooking time then turn the heat up higher. Just be sure to continue whisking the curd constantly. If that doesn’t do the trick, add some cornstarch slurry – which is cornstarch mixed with a little water.
- Can I Make The Curd A Bit Sweeter? Of course! Simply increase the sugar until the curd has reached your desired sweetness. For a tarter curd, add lemon zest!
- How Come My Meringue Isn’t Forming Peaks? Your environment may be too humid, no worries though! You may just need to add a teaspoon of cornstarch. Otherwise just continue beating it at the highest speed possible.
- Why Did My Cupcakes Sink When Baking? Too much air could have gotten into the batter, or the butter was over-creamed. Other possible reasons include overmixing the eggs or even opening the oven door too quickly! If this happens it’s not a big deal since the cupcakes are cored, filled, and topped anyway!
- I’d Prefer My Cupcakes To Be A Bit More Sour – Is This Something I Can Do? Yes! These cupcakes are a bit sweeter to balance the tart curd flavor. However, if you’d like sour cupcakes as well that can be done! Just add an extra tablespoon of lemon zest to the batter!
Nutrition
Calories: 314kcal | Carbohydrates: 41g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 155mg | Potassium: 128mg | Fiber: 0.4g | Sugar: 31g | Vitamin A: 540IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 1mg
Find it online: www.sugarandsoul.co/lemon-meringue-cupcakes/