Lemon Meringue Cupcakes Curd (Printable Version)
Fluffy lemon cupcakes filled with tart curd, finished with toasted, billowy meringue topping.
# What You'll Need:
→ For the Lemon Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/4 tsp baking soda
04 - 1/4 tsp salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/4 cup whole milk
09 - 1/4 cup fresh lemon juice
10 - 2 tsp finely grated lemon zest
11 - 1 tsp vanilla extract
→ For the Lemon Curd Filling
12 - 3 large egg yolks
13 - 1/2 cup granulated sugar
14 - 1/4 cup fresh lemon juice
15 - 2 tsp finely grated lemon zest
16 - 1/4 cup unsalted butter, cubed
→ For the Meringue Topping
17 - 3 large egg whites, room temperature
18 - 3/4 cup granulated sugar
19 - 1/4 tsp cream of tartar
20 - 1/2 tsp 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 medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each. Stir in lemon zest and vanilla.
04 - Combine milk and lemon juice. Add dry ingredients to the butter mixture in three parts, alternating with the milk-lemon juice mixture, starting and ending with dry ingredients. Mix until just combined.
05 - Divide batter evenly among cupcake liners, about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
06 - In a small saucepan over medium heat, whisk egg yolks, sugar, lemon juice, and zest. Cook, stirring constantly, until thickened, about 5-7 minutes. Remove from heat and stir in butter until smooth. Transfer to a bowl and cool completely.
07 - Once cupcakes and curd are cool, use a small knife or cupcake corer to remove the center of each cupcake, do not cut all the way through. Fill each cavity with about 1 teaspoon lemon curd.
08 - In a heatproof bowl over a pot of simmering water, whisk egg whites and sugar constantly until sugar dissolves and mixture is warm to the touch, about 3 minutes. Remove from heat. Add cream of tartar and beat with an electric mixer until stiff, glossy peaks form. Beat in vanilla.
09 - Pipe or spoon meringue onto filled cupcakes. Toast meringue using a kitchen torch, or place cupcakes under the broiler for 1-2 minutes until golden, watch carefully.
10 - Serve immediately or store in refrigerator for up to 2 days.
# Expert Advice:
01 -
- The contrast between the soft cake, tart curd, and pillowy meringue creates an incredible texture experience
- They look impressive but are actually easier to make than a full lemon meringue pie
- The homemade lemon curd is so good you will want to put it on everything
02 -
- Make sure your egg whites are completely room temperature before whipping for the best volume
- Do not skip cooling the curd completely or it will melt into the cupcakes
- Meringue begins weeping after a few hours so add it just before serving
03 -
- Use fresh eggs for the best meringue structure
- A kitchen torch gives you more control than the broiler for toasting the meringue