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Lemon Meringue Cupcakes Recipe

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4.4 from 9 reviews

Delight in these luscious Lemon Meringue Cupcakes featuring a zesty lemon curd center topped with a fluffy, toasted Swiss meringue. Perfectly moist cupcakes provide the ideal base for this classic combination of tart lemon and sweet meringue, baked to perfection and topped with a golden finish using a kitchen torch.

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. Prepare Lemon Curd: In a small pan or pot, combine the whole egg, egg yolks, sugar, and lemon juice. Heat over medium-low, stirring frequently until the mixture thickens to a gel-like consistency, about 10-15 minutes. Constant stirring is crucial as the curd thickens suddenly. When you drag a spatula through, the curd should part and then slowly come back together.
  2. Incorporate Butter: Remove the pan from heat and stir in the cubed butter one piece at a time, allowing each to melt fully into the curd for a smooth texture.
  3. Strain the Curd: Pass the lemon curd through a fine mesh sieve to remove any cooked egg bits or lemon seeds, resulting in a silky smooth curd. Transfer to a bowl and cool to room temperature or refrigerate.
  4. Preheat Oven and Prepare Pan: Set the oven to 350°F (175°C). Line a 12-hole muffin pan with cupcake liners and set aside.
  5. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  6. Warm Milk Mixture: In a small pot or microwave-safe bowl, combine butter, milk, oil, and vanilla extract. Heat gently until butter is melted but not boiling. Cover and keep warm.
  7. Whip Eggs and Sugar: Using an electric mixer with a whisk attachment, beat the eggs and sugar on low-medium speed, increasing to medium-high, for 6 minutes until tripled in volume and pale.
  8. Add Flour Mixture: Add half the dry ingredients to the egg mixture, mixing on low speed until just combined. Repeat with the remaining flour mixture, leaving some flour patches.
  9. Incorporate Milk Mixture: With the mixer on low, slowly stream in the warm milk mixture, mixing until a smooth, fluid batter forms.
  10. Fill and Bake: Spoon batter into cupcake liners, filling about two-thirds full. Bake for 20-22 minutes, or until a toothpick inserted comes out with a few moist crumbs and tops spring back when pressed.
  11. Cool Cupcakes: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  12. Prepare Swiss Meringue: Create a double boiler by bringing an inch of water to a boil in a pot. Place a heatproof bowl atop without touching the water. Add egg whites, sugar, and vanilla to the bowl.
  13. Heat Meringue Mixture: Turn off the heat and gently warm meringue mixture, stirring often until sugar dissolves and mixture feels smooth between fingers.
  14. Beat Meringue: Remove bowl from heat. Beat with an electric mixer starting on low-medium speed until foamy, then increase to medium-high until stiff, glossy peaks form that curl slightly at the tips.
  15. Hollow Cupcakes: Using a melon baller or knife, scoop out the center of each cupcake about halfway deep.
  16. Fill with Lemon Curd: Warm lemon curd if chilled for easier piping. Pipe lemon curd into the hollow of each cupcake.
  17. Top with Meringue: Use a cookie scooper or piping bag to add meringue on top of each cupcake. Optionally, create a small depression on the meringue top to fill with extra lemon curd.
  18. Toast Meringue: Use a kitchen torch to carefully toast the meringue until golden brown, avoiding contact with cupcake liners. Optionally, add a dollop of lemon curd on top of the meringue for extra flavor.

Notes

  • Ensure the eggs are at room temperature for better volume when whipping.
  • Be careful when heating the lemon curd; avoid boiling to prevent curdling.
  • The kitchen torch adds a classic toasted meringue finish, but if unavailable, briefly broil in the oven watching closely to avoid burning.
  • Leftover lemon curd can be refrigerated for up to a week and used in other desserts.
  • For a fluffier crumb, do not overmix the batter once flour is added.

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