Lemon Meringue Cupcakes Delight (Printable Version)

Delicate cupcakes with tangy lemon curd and fluffy toasted meringue topping, offering a bright, sweet finish.

# What You'll Need:

→ Cupcakes

01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 2 teaspoons vanilla extract
08 - 1/2 cup whole milk
09 - Zest of 1 lemon

→ Lemon Curd

10 - 1/2 cup fresh lemon juice
11 - 1 tablespoon lemon zest
12 - 1/2 cup granulated sugar
13 - 2 large eggs
14 - 1/4 cup unsalted butter, cubed

→ Meringue Topping

15 - 3 large egg whites, room temperature
16 - 3/4 cup granulated sugar
17 - 1/4 teaspoon cream of tartar
18 - 1/2 teaspoon vanilla extract

# How To Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, baking powder, and salt in a medium bowl.
03 - Beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, then mix in vanilla and lemon zest.
04 - Alternately add dry ingredients and milk, beginning and ending with dry ingredients. Mix until just combined.
05 - Divide batter evenly among liners. Bake 18-20 minutes until a toothpick inserted comes out clean. Cool completely.
06 - Whisk lemon juice, zest, sugar, and eggs in a heatproof bowl. Place over simmering water and cook, whisking constantly, until thickened about 8-10 minutes. Remove from heat, whisk in butter until smooth, then chill.
07 - 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 paring knife to remove a small core from each cupcake center. Fill each with about 1 teaspoon lemon curd. Pipe or spoon meringue on top.
09 - Toast meringue with a kitchen torch or under a broiler for 1-2 minutes until golden. Serve immediately or refrigerate.

# Expert Advice:

01 -
  • The texture contrast alone will make you swoon, fluffy cupcake meets silky curd meets pillowy meringue
  • They look impressive but come together faster than you'd think, especially if you make the curd ahead
  • That moment when you torch the meringue and watch it turn golden is weirdly satisfying
02 -
  • The lemon curd must be completely cold before filling, or it will melt the meringue
  • Room temperature egg whites whip up faster and hold their shape better than cold ones
  • Any trace of fat in your bowl will prevent the meringue from forming properly, use absolutely clean equipment
03 -
  • If your cupcakes domed too much, gently slice off the tops before coring so the meringue sits level
  • Add a pinch of salt to your meringue to balance the sweetness and enhance the vanilla
  • Use an apple corer for perfectly centered holes with minimal mess

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