Lemon Meringue Cupcakes Delight (Printable Version)

Light cupcakes with tangy lemon curd center and toasted meringue topping, perfect for a zesty dessert.

# What You'll Need:

→ For the Cupcakes

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→ For the Lemon Curd

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→ For the Meringue

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# How To Make It:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
03 - In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and lemon zest.
04 - Add the dry ingredients in three parts, alternating with the milk. Mix until just combined, being careful not to overmix.
05 - Divide batter evenly among cupcake liners. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
06 - In a heatproof bowl, whisk eggs, yolks, sugar, lemon juice, and zest. Set over a saucepan of simmering water and whisk constantly until thickened, about 8–10 minutes. Remove from heat and whisk in butter until smooth. Cool completely.
07 - In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla.
08 - Use a small knife or apple corer to remove a section from the center of each cupcake. Fill each cavity with the cooled lemon curd.
09 - Pipe or spoon meringue over each cupcake, covering the filling. Use a kitchen torch to toast the meringue until golden, or place under the broiler for 1–2 minutes, watching closely to prevent burning.
10 - Serve immediately for best texture, or refrigerate until ready to serve. Store in the refrigerator for up to 2 days.

# Expert Advice:

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  • The contrast of creamy curd against pillowy meringue creates this incredible texture dance in your mouth
  • They look impressive but come together faster than you'd expect
  • That toasted meringue topping makes people gasp a little when you bring them to the table
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  • The lemon curd must be completely cool before filling cupcakes or it will melt into the cake
  • Any trace of grease in your bowl or beaters will prevent the meringue from reaching stiff peaks
  • These are best served the same day but hold up surprisingly well refrigerated for two days
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  • Use room temperature ingredients for both cupcakes and meringue for best results
  • Make the lemon curd a day ahead—it tastes even better after resting overnight

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