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Lemon Meringue Cupcakes Recipe

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4.2 from 15 reviews

These Lemon Meringue Cupcakes combine a moist, tender lemon-flavored cake with a tart, silky lemon curd filling and a fluffy, lightly toasted Swiss meringue topping. Perfect for brightening any dessert table with their balance of sweet and tangy flavors, these cupcakes showcase a classic lemon meringue pie in a portable, elegant form.

Ingredients

Lemon Curd

  • 1 large whole egg
  • 3 large egg yolks (save the egg whites for the meringue)
  • 80 g granulated sugar
  • 4 tablespoons lemon juice (juice of 1 lemon)
  • 50 g unsalted butter (room temperature and cubed)

Cupcakes

  • 150 g all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs (room temperature)
  • 150 g granulated sugar
  • 60 g unsalted butter
  • 125 g milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon oil

Swiss Meringue

  • 3 large egg whites
  • 100 g granulated sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Lemon Curd Preparation: In a small pan or pot, combine the whole egg, egg yolks, sugar, and lemon juice. Stir continuously and heat the mixture over medium-low heat until it thickens to a gel-like consistency, roughly 10-15 minutes, ensuring constant stirring especially as thickening accelerates. Remove from heat and gradually stir in the cubed butter until fully incorporated. Pass the curd through a fine mesh sieve to remove cooked egg bits or seeds, then set aside to cool at room temperature or refrigerate.
  2. Cupcake Batter Prep: Preheat oven to 350°F (175°C). Line a 12-hole muffin pan with cupcake liners. In a medium bowl, whisk together flour, baking powder, and salt.
  3. Milk Mixture: In a small pot or microwave-safe bowl, combine butter, milk, oil, and vanilla extract. Heat just until butter melts; avoid boiling. Keep warm.
  4. Egg and Sugar Whipping: Using an electric hand mixer with a whisk attachment, beat the eggs and sugar on low-medium increasing to medium-high speed for 6 minutes until the mixture triples in volume and turns pale.
  5. Incorporate Dry Ingredients: Fold half the flour mixture into the egg mixture on low speed until just combined. Add the remaining flour and mix briefly again while some flour patches remain.
  6. Add Milk Mixture: With mixer on low, slowly add the warm milk mixture, blending until smooth and fluid.
  7. Bake Cupcakes: Portion batter to fill liners 2/3 full. Bake 20-22 minutes, or until a toothpick inserted comes out clean with moist crumbs and tops spring back when pressed. Cool in pan 5 minutes, then transfer to wire rack until completely cool.
  8. Swiss Meringue: Set up a double boiler with 1 inch of boiling water. In a heatproof bowl, combine egg whites, sugar, and vanilla. Place the bowl over but not touching the water and stir until sugar dissolves and mixture is warm to touch without grittiness, roughly 3-5 minutes. Remove from heat and beat with an electric mixer on low-medium until foamy, then medium-high until stiff peaks form with shiny, opaque white appearance.
  9. Assemble Cupcakes: Hollow out the center of each cupcake halfway deep with a melon baller or knife. Warm lemon curd if refrigerated to achieve piping consistency. Fill centers using a piping bag with lemon curd. Top each with a scoop or piped swirl of meringue, optionally pressing a small depression on top for extra lemon curd.
  10. Finish: Use a kitchen torch to lightly toast the meringue until golden and slightly caramelized, careful to avoid cupcake liners. Optionally add a dollop of lemon curd on top of each meringue-topped cupcake before serving.

Notes

  • Ensure eggs are at room temperature for better volume when whipping.
  • Stir lemon curd constantly during cooking to prevent curdling or burning.
  • Do not overheat milk mixture to avoid curdling the batter.
  • Swiss meringue needs to be heated and mixed properly for a stable and smooth texture.
  • Use a gentle kitchen torch flame for toasting meringue to avoid burning.
  • Store cupcakes in the refrigerator if not serving immediately; allow to come to room temperature before eating.

Find it online: https://bitezly.com/lemon-meringue-cupcakes-recipe-2/