Lemon Meringue Cupcakes
These Lemon Meringue Cupcakes are soft, fluffy, and filled with tangy lemon curd, topped with torched meringue for the perfect bite!
Ingredients
Lemon Curd (Makes 2 cups / 450 ml)
- 2 eggs size L
- 8 egg yolks size L
- 1 cup sugar
- ⅔ cup lemon juice about six lemons
- 2 tablespoons butter room temperature, cut into small pieces
Cupcakes
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 sticks butter room temperature
- 2 cups sugar
- 4 eggs L, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 3 lemons zest
- 2 tablespoons lemon juice
meringue frosting
- 1⅔ cup sugar
- ⅔ cup water
- 2 tablespoons honey
- 6 egg whites L, room temperature
Ingredients you need per step are listed below the step in Italic
Instructions
Make the Lemon Curd
- Mix the eggs, egg yolks, sugar and lemon juice in a heatproof bowl. Place the bowl over a pot of boiling water (don’t let it touch the water).2 eggs, 8 egg yolks, 1 cup sugar, ⅔ cup lemon juice
- Stir until the mixture thickens, then remove from heat.
- Add butter, stirring until melted.2 tablespoons butter
- Strain the curd to remove any lumps. Cover with plastic wrap (press it directly onto the curd to prevent a skin).
- Refrigerate until ready to use.
Make the Cupcakes
- Preheat the oven to 350 °F. Line a muffin tin with paper liners.
- In a bowl, mix flour, baking powder, and salt.3 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt
- In another large bowl, beat butter and sugar for 3 minutes until fluffy.2 sticks butter, 2 cups sugar
- Add eggs one at a time, mixing well. Stir in vanilla extract.4 eggs, 1 teaspoon vanilla extract
- Reduce mixer speed to low. Add ⅓ of the flour mixture, then ½ of the buttermilk. Repeat until combined.1 cup buttermilk
- Gently fold in the lemon zest and juice.3 lemons, 2 tablespoons lemon juice
- Fill cupcake liners ¾ full and bake for 20 minutes or until golden brown.
- Let cool to room temperature.
Make the Meringue Frosting
- In a saucepan, mix 1⅓ cups sugar, honey, and water.1⅔ cup sugar, ⅔ cup water, 2 tablespoons honey
- Heat to 230 °F using a sugar thermometer.
- Meanwhile, whisk egg whites until stiff peaks form.6 egg whites
- Slowly add the remaining sugar to the egg whites while whisking.
- Once the syrup reaches the right temperature, slowly pour it down the side of the mixing bowl while mixing.
- Keep mixing until the bowl cools to room temperature.
Assemble the Cupcakes
- Spread one tablespoon of lemon curd on each cupcake.
- Fill a piping bag with meringue and pipe a tall swirl.
- Use a kitchen torch to lightly brown the meringue. (No torch? See below!)
- Serve and enjoy!
NOTES
1. Do I need a kitchen torch? A torch gives the best golden finish, but you can also broil the cupcakes for 1–2 minutes. Watch carefully to avoid burning!
2. Substitutions & Variations
No buttermilk? Use 1 cup milk + 1 teaspoon lemon juice instead. 3. Want a tropical twist? Swap the lemon curd for orange or passion fruit curd. 4. Storage Tips
No buttermilk? Use 1 cup milk + 1 teaspoon lemon juice instead. 3. Want a tropical twist? Swap the lemon curd for orange or passion fruit curd. 4. Storage Tips
- Room temperature: Best eaten fresh, but can be stored for 1 day in an airtight container.
- Fridge: Store for up to 3 days, but let them warm up before serving.
- Freezer: Cupcakes (without meringue) can be frozen for 1 month. Thaw and add fresh meringue before serving.
Nutrition
Calories: 343kcal | Carbohydrates: 56g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 130mg | Sodium: 161mg | Fiber: 1g | Sugar: 42g | Vitamin A: 431IU | Vitamin C: 10mg | Iron: 1mg
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