Lemon Meringue Cupcakes Curd

The kitchen counter was covered in powdered sugar after I attempted my first batch of these cupcakes. I'd never worked with meringue before and accidentally turned the mixer up too high, sending clouds of sugar everywhere. But when I finally got them toasted to golden perfection and bit into that fluffy cloud sitting on tangy lemon curd, I knew every sticky moment was worth it.

I brought these to a friend's summer birthday party and watched them disappear within minutes. Someone actually asked if I'd bought them from a fancy bakery, which might be the best compliment I've ever received. Now they are my go to when I need to bring something that feels special but still bright and cheerful.

Ingredients

• All purpose flour: The foundation that gives these cupcakes their tender structure
• Baking powder and baking soda: Work together to create the perfect lift
• Unsalted butter: Room temperature butter creates a fluffy crumb and rich flavor
• Granulated sugar: Sweetens the cake and helps create the meringue's glossy peaks
• Fresh lemon juice and zest: The star ingredients that provide bright tangy flavor throughout
• Egg yolks: Essential for the silky smooth curd filling
• Egg whites: Whip up into the billowy meringue topping
• Cream of tartar: Stabilizes the meringue so it holds its shape beautifully

Instructions

Preheat your oven:

Set to 350°F and line a 12 cup muffin tin with paper liners

Whisk the dry ingredients:

Combine flour, baking powder, baking soda, and salt in a medium bowl

Cream the butter and sugar:

Beat until light and fluffy, then add eggs one at a time, followed by lemon zest and vanilla

Combine the liquids:

Mix the milk and fresh lemon juice together in a small cup

Build the batter:

Add dry ingredients in three parts, alternating with the milk mixture, starting and ending with dry ingredients

Bake the cupcakes:

Divide batter evenly among liners, about ¾ full, and bake 18 to 20 minutes until a toothpick comes out clean

Make the lemon curd:

Whisk egg yolks, sugar, lemon juice, and zest over medium heat until thickened, then stir in butter until smooth

Cool everything completely:

Let both cupcakes and curd reach room temperature before assembling

Fill the cupcakes:

Remove centers with a small knife and fill each cavity with about 1 teaspoon of curd

Prepare the meringue:

Whisk egg whites and sugar over simmering water until warm, then beat with cream of tartar until stiff glossy peaks form

Top and toast:

Pipe or spoon meringue onto cupcakes and toast with a kitchen torch or under the broiler until golden

Save

These became an instant favorite in my house, with my partner actually asking when I was making them again before we had even finished the batch. Seeing the joy on someone's face when they bite into that perfect combination of textures is exactly why I love baking.

Getting The Perfect Fill

I have found that a small round piping tip works better than a knife for removing the cupcake centers. It creates a clean, even hole that is easy to fill without cutting through to the bottom. Just twist gently and lift out the center.

Meringue Mastery

The key to meringue that does not weep is dissolving the sugar completely by heating the egg whites first. Rub a little between your fingers and if you still feel sugar granules, keep heating. Those smooth peaks will hold up much longer.

Making Ahead

You can bake the cupcakes and make the curd up to two days in advance, storing them separately in the refrigerator. The meringue is the only part that needs to be fresh.

• Keep filled cupcakes uncovered in the fridge if adding meringue within a few hours
• Brush cupcake tops with a little lemon simple syrup if they seem dry after refrigerating
• Bring everything to room temperature for 30 minutes before serving for the best texture

Save

There is something magical about cutting into one of these cupcakes and seeing that bright yellow curd peeking out from under the clouds of white meringue. Pure happiness on a plate.

Recipe FAQs

→ How do I make the lemon curd filling?

Whisk egg yolks, sugar, lemon juice, and zest over medium heat until thickened, then stir in butter until smooth. Cool completely before use.

→ What is the best way to achieve stiff peaks in the meringue?

Whisk egg whites and sugar over simmering water until warm, then beat with cream of tartar until glossy, stiff peaks form.

→ Can I prepare these cupcakes in advance?

Yes, bake and fill cupcakes ahead, but add and toast meringue just before serving for best texture.

→ What oven temperature is recommended for baking?

Bake the cupcakes at 350°F (175°C) for 18–20 minutes until a toothpick comes out clean.

→ How can I enhance the lemon flavor?

Brush cupcakes with lemon syrup before filling to amplify the citrus brightness.