Fluffy Lemon Meringue Cupcakes (Printable Version)
Light lemon cupcakes topped with tangy curd and toasted meringue for a citrusy treat.
# What You Need:
→ Lemon Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons lemon zest
09 - 1/4 cup fresh lemon juice
10 - 1/2 cup milk
→ Lemon Curd
11 - 2 large eggs
12 - 1/2 cup granulated sugar
13 - 1/4 cup fresh lemon juice
14 - 2 teaspoons lemon zest
15 - 3 tablespoons unsalted butter, cubed
→ Meringue Topping
16 - 3 large egg whites, room temperature
17 - 3/4 cup granulated sugar
18 - 1/4 teaspoon cream of tartar
19 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Whisk together flour, baking powder, baking soda, and salt in a bowl.
03 - Beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and juice.
04 - Add flour mixture in three parts, alternating with milk. Mix until just combined.
05 - Divide batter evenly among cupcake liners. Bake for 18–20 minutes until a toothpick inserted comes out clean. Cool completely on a wire rack.
06 - Whisk eggs, sugar, lemon juice, and zest in a heatproof bowl. Place over simmering water as a double boiler. Whisk constantly until thickened, about 8 minutes. Remove from heat and stir in butter until smooth. Cool completely.
07 - Remove the center of each cooled cupcake using a small knife or apple corer. Fill each cavity with cooled lemon curd.
08 - Beat egg whites and cream of tartar in a clean bowl until soft peaks form. Gradually add sugar while beating until stiff, glossy peaks form. Fold in vanilla.
09 - Pipe or spoon meringue onto filled cupcakes. Toast under a broiler for 1–2 minutes or use a kitchen torch until golden brown.
10 - Serve immediately or refrigerate for up to 2 days.
# Expert Tips:
01 -
- The contrast between tangy curd and sweet pillowy meringue hits every pleasure center at once
- They look like you took a pastry class but actually come together in an afternoon
02 -
- Meringue starts weeping if humidity is high, plan these for a dry day or accept they'll be a little sticky
- Lemon curd needs to cool completely before piping, otherwise it melts right into the cupcake
03 -
- Wipe your mixing bowl with vinegar before making meringue, eliminates any trace grease that could ruin your peaks
- Core the cupcakes while they're still slightly warm, they cut cleaner and don't crumble everywhere