Lemon Meringue Cupcakes: A Delightful Twist on a Classic Dessert

Lemon Meringue Cupcakes are a fun and delicious take on the traditional lemon meringue pie. These cupcakes feature a moist lemon-flavored cake, a tangy lemon curd filling, and a fluffy, lightly toasted meringue topping. Perfect for spring or summer gatherings, these cupcakes offer a bright, zesty flavor with a beautiful presentation that’s sure to impress.

Why You’ll Love Lemon Meringue Cupcakes

These cupcakes combine all the elements of a lemon meringue pie but in a portable, easy-to-eat form. The combination of tart lemon curd, sweet meringue, and soft cake makes each bite a delightful balance of textures and flavors. Whether you’re a fan of lemon desserts or looking for something fresh and light, these cupcakes are the perfect treat.

Ingredients: Bright and Fresh Flavors

Here’s what you’ll need to make these lovely lemon meringue cupcakes:

For the Lemon Cupcakes:

All-Purpose Flour: The base for soft and tender cupcakes.
Baking Powder: Helps the cupcakes rise and become light and fluffy.
Salt: Enhances the flavors of the cupcakes.
Unsalted Butter: Provides richness and moisture.
Granulated Sugar: Sweetens the cupcakes.
Eggs: Bind the ingredients together and help with the structure.
Milk: Adds moisture and creates a smooth batter.
Lemon Zest: Adds a bright, citrusy flavor to the cupcakes.
Lemon Juice: For extra lemony flavor.

For the Lemon Curd Filling:

Egg Yolks: Provide richness and help thicken the curd.
Granulated Sugar: Sweetens the lemon curd.
Lemon Juice and Zest: The star ingredients for a tangy, fresh flavor.
Unsalted Butter: Adds richness and creates a smooth texture.

For the Meringue Topping:

Egg Whites: Whipped to create a light, fluffy meringue.
Granulated Sugar: Sweetens and stabilizes the meringue.
Cream of Tartar: Helps stabilize the egg whites for a fluffy, stable meringue.

Step-by-Step Instructions: How to Make Lemon Meringue Cupcakes

Make the Lemon Curd:

In a saucepan, whisk together the egg yolks, sugar, lemon juice, and zest. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and stir in the butter until melted and smooth. Transfer the curd to a bowl, cover with plastic wrap (pressing it directly onto the surface of the curd to prevent a skin from forming), and refrigerate until cool.

Prepare the Cupcakes:

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and juice.
Gradually add the flour mixture, alternating with the milk, beginning and ending with the flour. Mix until just combined.
Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.

Fill the Cupcakes:

Once the cupcakes are cool, use a paring knife or cupcake corer to cut a small hole in the center of each cupcake. Fill the hole with a spoonful of lemon curd, then replace the top of the cupcake (you can trim off a little of the top if needed to fit it back on).

Make the Meringue Topping:

In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.

Top the Cupcakes with Meringue:

Using a piping bag or spoon, dollop or pipe the meringue onto each cupcake, covering the lemon curd completely.

Toast the Meringue:

To give the meringue that classic golden-brown look, you can use a kitchen torch to lightly toast the meringue. If you don’t have a torch, place the cupcakes under the broiler for 1-2 minutes, watching carefully to avoid burning.

Serve:

Serve the cupcakes immediately or refrigerate them until ready to serve. Enjoy your light and zesty lemon meringue cupcakes!

Variations and Tips

Make Ahead: You can make the lemon curd and cupcakes a day in advance. Assemble them just before serving to keep the meringue fresh and fluffy.
Alternative Fillings: For a twist, you can use lime curd or even a berry compote as a filling.
Meringue Alternative: If you prefer, you can use a Swiss meringue buttercream instead of traditional meringue for a smoother, richer topping.

Conclusion: A Fresh and Flavorful Treat

Lemon Meringue Cupcakes are the perfect combination of tangy, sweet, and light. The moist lemon-flavored cake, the tart lemon curd filling, and the fluffy toasted meringue create a delightful dessert that’s as beautiful as it is delicious. Whether you’re serving them at a party or enjoying them at home, these cupcakes are sure to brighten any occasion!