Lemon Meringue Cupcakes

These lemon meringue cupcakes are filled with homemade lemon curd and topped with fluffy toasted Swiss meringue! They taste just like classic lemon meringue pie but in cupcake form! They're the perfect summer treat!

Course Dessert

Cuisine American

Prep Time 1

Cook Time 20

Total Time 1 20

Servings cupcakes

Calories 393kcal

Author Kyleigh Sage

Equipment

Ingredients

Lemon Curd

3 large egg yolks
½ cup granulated sugar
½ cup lemon juice
1 teaspoon lemon zest
¼ teaspoon kosher salt
¼ cup unsalted butter room temperature

Lemon Cupcakes

½ cup unsalted butter melted
1 cup granulated sugar
1 tablespoon lemon zest
2 large eggs room temperature
1 teaspoon lemon extract paste optional
1 ½ cups cake flour substitute all purpose flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
½ cup whole milk substitute sour cream

Swiss Meringue

4 large egg whites room temperature
¼ teaspoon cream of tartar
1 cup granulated sugar

US Customary - Metric

Instructions

Lemon Curd

I recommend making the lemon curd the night before you make the cupcakes so that it has time to fully cool.
Create a double boiler by bringing 1-2 inches of water to a simmer in a small saucepan. Place a heatproof glass bowl on top and make sure it's not touching the water.
Add the egg yolks, sugar, lemon juice, lemon zest, and salt into the top of your double boiler. Whisk until completely combined and then continue to whisk as the lemon curd cooks (constant whisking prevents the lemon curd from curdling).
Continue to whisk the lemon curd for 10-15 minutes or until it become thick and paler in color (it should be similar to the consistency of hollandaise sauce). If the lemon curd isn’t thickening, turn up the heat and constantly whisk. *If your lemon curd still is not thickening with the double boiler, you can transfer to a pot to cook over direct heat for a couple minutes until it fully thickens.
Once thickened, remove the glass bowl from the heat. Cut the butter into chunks and whisk into the lemon curd until fully combined and smooth.
If desired, pass through fine mesh strainer and then pour into a glass jar.
Let cool to room temperature and then cover and store in the fridge for up to a week. You'll almost certainly have some leftover lemon curd, so you can serve it with homemade crepes or scones!

Lemon Cupcakes

Preheat the oven to 350°F and line a 12 cup pan with cupcake liners.
Whisk the cake flour, baking powder, and salt together in a large bowl.
In a separate bowl, whisk the melted butter, sugar, eggs, lemon zest, and lemon extract together until combined.
Stir in about half of the flour mixture. Then stir in the milk and the rest of the flour mixture and mix until fully combined.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack. Let cupcakes cool completely before filling and frosting.
Use a cupcake corer to remove the center of each cupcake, then fill with 1-2 teaspoons of cooled lemon curd.

Swiss Meringue

I recommend making the meringue right before it's time to serve the cupcakes for best results!
To make meringue, you really need a stand mixer. A hand mixer will do in a pinch, but be forewarned that your arm will get tired!
In the bowl of a stand mixer, whisk the sugar and cream of tartar into the egg whites then set the bowl over a saucepan filled with about two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water.
Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out (about 3-4 minutes). If using an instant thermometer, it should read about 160°F.
You'll notice the mixture is lighter in color and increased in volume.
Place the bowl on the stand mixer fitted with the whisk attachment. Beat the egg whites on medium low speed for 2-3 minutes and gradually increase the speed until the mixture reaches soft peaks and the bowl is no longer warm to the touch. Then increase the speed to high and beat until stiff peaks form.
Pipe the meringue over the filled lemon cupcakes.
Then use a culinary blowtorch to lightly toast the meringue.

Notes

These cupcakes will last in the fridge for up to 3 days. However, they taste best when served at room temperature! I like to let them sit at room temperature for about 30 minutes before serving.

Nutrition