Lemon Meringue Cupcakes Curd (Printable Version)
Moist lemon cupcakes with tangy lemon curd and fluffy toasted meringue topping, a citrus-filled delight.
# What You'll Need:
→ For the Lemon Cupcakes
01 - 1 1/4 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 - 3/4 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons lemon zest
09 - 2 tablespoons fresh lemon juice
10 - 1/2 teaspoon pure vanilla extract
11 - 1/2 cup whole milk
→ For the Lemon Curd Filling
12 - 2 large egg yolks
13 - 1/3 cup granulated sugar
14 - 2 tablespoons unsalted butter
15 - 1 tablespoon finely grated lemon zest
16 - 1/4 cup fresh lemon juice
17 - Pinch of salt
→ For the Meringue Topping
18 - 2 large egg whites
19 - 1/2 cup granulated sugar
20 - 1/4 teaspoon cream of tartar
21 - 1/2 teaspoon vanilla extract
# How To Make It:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper 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. Add lemon zest, lemon juice, and vanilla extract; mix well.
04 - Add flour mixture in three additions, alternating with milk, beginning and ending with flour. Mix until just combined.
05 - Divide batter evenly into liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
06 - In a small saucepan, whisk together egg yolks, sugar, lemon zest, lemon juice, and salt. Cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon (about 5-7 minutes). Remove from heat and stir in butter until smooth. Transfer to a bowl, cover with plastic wrap pressed onto the surface, and chill until set.
07 - In a clean, grease-free bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Beat in vanilla.
08 - Use a small knife or cupcake corer to remove a small section from the center of each cupcake. Fill the cavity with chilled lemon curd.
09 - Pipe or spoon meringue onto each filled cupcake, creating swirls or peaks. Toast the meringue with a kitchen torch until golden, or briefly broil in the oven (watch carefully).
# Expert Advice:
01 -
- The combination of tart curd and sweet meringue creates the most perfect balance in every bite
- They look impressive but are actually quite straightforward to put together
02 -
- The lemon curd must be completely chilled before filling or it will make your cupcakes soggy
- Any grease in your meringue bowl will prevent the egg whites from reaching proper stiffness
03 -
- Zest your lemons before juicing them, it is much easier to handle the whole fruit first
- Room temperature ingredients prevent the batter from curdling and ensure even baking