Lemon Meringue Cupcakes

Lemon Meringue Cupcakes are a delightful twist on the classic lemon meringue pie, featuring soft lemon-flavored cupcakes filled with tangy lemon curd and topped with a fluffy, toasted meringue. These elegant cupcakes are the perfect balance of sweet and tart, making them a refreshing dessert for spring, summer, or any special occasion!

Why You’ll Love This Recipe

• Bright and zesty – Fresh lemon flavor shines in every bite.
• Creamy and fluffy textures – A soft cupcake, smooth lemon curd, and airy meringue make the perfect combination.
• Impressive yet easy – Looks fancy but is simple to make with basic ingredients.
• No buttercream needed – The meringue topping keeps it light and not overly sweet.
• Perfect for lemon lovers – A great dessert for those who enjoy citrusy treats!

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Lemon Cupcakes:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Eggs
• Vanilla extract
• Fresh lemon zest
• Fresh lemon juice
• Milk

For the Lemon Curd Filling:

• Egg yolks
• Granulated sugar
• Fresh lemon juice
• Lemon zest
• Unsalted butter

For the Meringue Topping:

• Egg whites
• Granulated sugar
• Cream of tartar
• Vanilla extract

Directions

Make the Lemon Cupcakes:

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Mix dry ingredients – In a bowl, whisk together flour, baking powder, and salt.
3. Cream butter and sugar – In a separate bowl, beat the butter and sugar until light and fluffy.
4. Add eggs and lemon flavor – Mix in eggs one at a time, then add vanilla, lemon zest, and lemon juice.
5. Combine with dry ingredients – Gradually mix in the dry ingredients, alternating with milk.
6. Bake – Divide batter evenly into cupcake liners and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

Make the Lemon Curd Filling:

1. Whisk ingredients – In a saucepan over medium heat, whisk together egg yolks, sugar, lemon juice, and zest.
2. Cook until thickened – Stir constantly until the mixture thickens, about 5-7 minutes. Remove from heat and stir in butter.
3. Chill – Transfer to a bowl, cover with plastic wrap (pressed onto the surface), and refrigerate until cool.

Make the Meringue Topping:

1. Whip egg whites – In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
2. Add sugar – Gradually add sugar while beating until stiff peaks form. Mix in vanilla.

Assemble the Cupcakes:

1. Core the cupcakes – Use a small knife or cupcake corer to remove the center of each cupcake.
2. Fill with lemon curd – Spoon or pipe lemon curd into each hole.
3. Top with meringue – Pipe or spoon meringue over the cupcakes.
4. Toast the meringue – Use a kitchen torch to lightly brown the meringue, or place under the broiler for 1-2 minutes.

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Chill Time: 30 minutes (for lemon curd)
• Total Time: 1 hour 10 minutes

Variations

• Extra Tangy – Add more lemon zest to the cupcake batter for extra citrus punch.
• Berry Twist – Swirl raspberry or blueberry puree into the lemon curd for a fruity variation.
• Buttercream Option – Replace meringue with a lemon or vanilla buttercream.
• Gluten-Free Option – Use a gluten-free flour blend in place of all-purpose flour.
• Coconut-Lemon Cupcakes – Mix shredded coconut into the batter for a tropical touch.

Storage/Reheating

• Refrigeration – Store in an airtight container in the fridge for up to 3 days.
• Freezing – Freeze unfilled cupcakes for up to 2 months. Thaw before assembling.
• Serving Tip – Let cupcakes sit at room temperature for 10-15 minutes before serving for the best texture.

FAQs

Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes and make the lemon curd a day in advance. Assemble just before serving for the freshest taste.

Do I have to use a kitchen torch for the meringue?

No, you can place the cupcakes under a broiler for 1-2 minutes to lightly brown the meringue.

Can I use store-bought lemon curd?

Absolutely! If you’re short on time, store-bought lemon curd works well.

How do I prevent my meringue from weeping?

Make sure your meringue is beaten to stiff peaks and applied to the cupcakes while they’re cool.

Can I use a different citrus fruit?

Yes! Swap lemon for lime, orange, or even grapefruit for a different flavor.

What if I don’t have cream of tartar?

You can substitute it with a few drops of lemon juice or vinegar to help stabilize the meringue.

How do I know when the cupcakes are done baking?

Insert a toothpick into the center—if it comes out clean, they’re done!

Can I make these into mini cupcakes?

Yes! Adjust the baking time to about 10-12 minutes for mini cupcakes.

What’s the best way to fill the cupcakes?

A piping bag works best, but you can also use a spoon to fill them.

Can I use a boxed cake mix?

Yes! Use a lemon-flavored cake mix for an easier version.

Conclusion

Lemon Meringue Cupcakes are a delightful combination of fluffy cake, tangy lemon curd, and toasted meringue. Whether you’re making them for a special occasion or just because you love lemon desserts, these cupcakes are sure to impress. Try them today and enjoy the perfect bite of citrusy sweetness!

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