Indulge in a delightful fusion of classic flavors with these Lemon Meringue Pie Cupcakes—a charming twist on the traditional lemon meringue pie. These cupcakes combine the tart, refreshing taste of lemon curd with a light, fluffy meringue topping, all nestled inside a tender, moist cupcake. Perfect for special occasions or a sweet treat any day, these cupcakes capture the essence of the beloved pie in a portable and elegant form.
The base of these cupcakes is a soft and flavorful lemon-infused batter. Made with a blend of all-purpose flour, sugar, and baking powder, the batter is enhanced with fresh lemon zest and juice, adding a bright and zesty flavor that pairs beautifully with the sweet and tangy lemon curd filling. The cupcakes are baked to a light golden brown, creating a perfect vessel for the creamy lemon curd and airy meringue.
The heart of these cupcakes is the luscious lemon curd filling. Made from scratch, this curd is a velvety blend of lemon juice, sugar, eggs, and butter, cooked gently over a double boiler until it thickens to a silky consistency. The lemon curd adds a burst of citrusy sweetness and a smooth texture that contrasts wonderfully with the soft cupcake crumb.
Topping off these cupcakes is a classic meringue, which adds a dramatic and delicious finish. The meringue is whipped to soft, glossy peaks with a touch of cream of tartar and sugar, creating a light and airy topping that is both sweet and slightly crisp. The meringue is then toasted with a kitchen torch or under the broiler, giving it a beautiful golden-brown color and a hint of caramelized flavor that completes the cupcake.
These Lemon Meringue Pie Cupcakes are not only visually appealing with their golden meringue peaks, but they also offer a delightful combination of flavors and textures. The tangy lemon curd and fluffy meringue meld perfectly with the soft cupcake, providing a taste experience that is both refreshing and indulgent.
Ideal for a variety of occasions—from festive celebrations to casual gatherings—these cupcakes are sure to impress with their elegant appearance and delicious taste. Whether enjoyed as a standout dessert at a dinner party or a special treat for yourself, Lemon Meringue Pie Cupcakes offer a charming and delicious twist on a classic favorite.
Savor each bite of these delightful cupcakes and enjoy the sweet, tangy, and creamy flavors that make them a unique and memorable dessert.
Ingredients:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, at room temperature
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
For the Lemon Curd Filling:
- ½ cup fresh lemon juice (about 2-3 lemons)
- ¾ cup granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 4 tablespoons unsalted butter, cut into small pieces
For the Meringue Topping:
- 3 large egg whites
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ teaspoon vanilla extract
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Prepare the Cupcake Batter:
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a large bowl, beat the butter until creamy. Add the eggs, one at a time, beating well after each addition. Mix in the milk, vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake the Cupcakes:
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
- Make the Lemon Curd Filling:
- In a heatproof bowl, whisk together the lemon juice, sugar, eggs, and lemon zest.
- Place the bowl over a pot of simmering water (double boiler) and cook, whisking constantly, until the mixture thickens and reaches 170°F (77°C). This should take about 10-12 minutes.
- Remove from heat and stir in the butter until melted and smooth. Let the lemon curd cool to room temperature.
- Fill the Cupcakes:
- Once the cupcakes are cooled, use a small knife or cupcake corer to remove a small section from the center of each cupcake. Spoon or pipe the lemon curd into the center of each cupcake.
- Prepare the Meringue Topping:
- In a clean, dry bowl, beat the egg whites with cream of tartar and salt until soft peaks form.
- Gradually add the sugar, beating constantly until stiff, glossy peaks form. Mix in the vanilla extract.
- Top the Cupcakes:
- Spoon or pipe the meringue onto the filled cupcakes, creating peaks and swirls.
- Use a kitchen torch to lightly brown the meringue, or place the cupcakes under a broiler for 1-2 minutes, watching closely to prevent burning.
- Serve:
- Allow the meringue to cool slightly before serving.
Tips:
- Lemon Juice: Use freshly squeezed lemon juice for the best flavor in both the cupcake batter and lemon curd.
- Cooling: Ensure the cupcakes are completely cooled before filling and topping to prevent the meringue from melting.
- Meringue: Be careful not to overbeat the meringue, as it can become dry and lose its glossy texture.
- Torch Safety: When using a kitchen torch, hold it a few inches away from the meringue and move it constantly to avoid burning.
Enjoy these Lemon Meringue Pie Cupcakes, a delightful fusion of tart lemon curd, fluffy meringue, and moist cupcake for a perfect dessert treat!