LEMON MERINGUE CUPCAKES

Lemon meringue pie is such a classic dessert and every classic dessert must be created into a cupcake version right? You get a soft cupcake base, a bright creamy lemon curd, and it’s finish with a light as air meringue topping.

These Lemon Meringue Cupcakes are made with a lightly lemon flavored cupcake, lemon curd filling and lightly toasted meringue frosting! It’s like Lemon Meringue Pie in cupcake form – so fun! This weekend I was craving some lemon meringue pie, but didn’t want to commit to a whole pie. Instead I remembered a similar recipe I had done years ago that put lemon curd in the middle of a cupcake. I decided to revamp the recipe, and voilà! Lemon Meringue Cupcakes 2.0 were born. Sweet and sunny, with all the things we love about lemon meringue pie — but in cupcake form. A microwave version of traditional lemon curd saves you time, but doesn’t skimp on flavor. Let’s hear it for Lemon Power!
This may seem like a long recipe, and yes it basically is, BUT sometimes recipes that are a little time consuming are more than worth it. Once you taste these you’ll know what I mean. For a long time now we’ve been playing around with different cupcakes, most are nasty. And I mean that with all the love of my heart. Our girls LOVE Cupcake Wars and to say that they love playing it even more is an understatement. It is a crazy amount of work, but it’s what our oldest wanted to do for her 10th birthday. 10. You guys, we have a child in the double digits!

YOU’ll NEED

Lemon Filling:

  • 3 egg yolks (reserve whites for meringue)
  • 3/4 cup granulated white sugar
  • 3 tbsp. all-purpose flour
  • pinch of salt
  • 3 tbsp. lemon juice
  • 2 tbsp. lemon zest, loosely packed
  • 1/2 cup water
  • 2 tbsp. unsalted butter, melted

Cupcakes:

  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 2 eggs
  • 3 tbsp. lemon juice
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1-1/2 cups all-purpose flour.

Meringue:

  • 3 egg whites
  • pinch of salt
  • 1/4 cup sugar

DIRECTIONS:

  1. Make lemon filling: In small saucepan over low heat, whisk egg yolks, sugar, flour, and salt; whisk in lemon juice, lemon zest, water, and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thick, about 7 minutes; remove from heat and set aside
  2. Preheat oven to 375 degrees
  3. Make cupcakes: In medium bowl, beat butter and sugar until light and fluffy; beat in eggs, lemon juice, baking powder, and salt; beat in flour until just combined
  4. Divide cupcake batter between 12 cupcake liners in a muffin pan; bake 15-16 minutes until center of cupcakes firms up; remove cupcakes from oven and cool 5-8 minutes (do not turn off oven)
  5. Meanwhile, make meringue: beat egg whites with salt until mixture begins to stiffen; add sugar and beat until meringue is stiff and forms pretty peaks (don’t overdo it)
  6. With a sharp knife, remove center of each cupcake (about 1″ in diameter), leaving a layer of cupcake beneath cut out; discard cupcake core (or treat the weary baker to a tart little snack); fill cupcake centers with lemon filling
  7. Divide dollops of meringue between cupcakes, spreading out to edges and gently tapping with back of spoon to form peaks; return cupcakes to oven and bake an additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes; refrigerate an hour or more before serving
  8. Makes: 12 absolutely delicious cupcakes

Add Comment