Lemon Meringue Cupcakes

Lemon Meringue Cupcakes are a classic summertime favorite. However, the traditional version of this dessert is quite time-consuming–requiring constant stirring and carefully watching over eggs as they cook. A recipe for healthier homemade lemon meringues that requires just a few minutes of hands on work can be found below.

Lemon Meringue Cupcakes are a delicious and refreshing dessert. These cupcakes can be made without the use of a blowtorch! Read more in detail here: lemon meringue cupcakes without blowtorch.

Making this recipe for lemon meringue cupcakes

Lemon curd is a favorite of mine and my mother’s. We consume it spoonful by spoonful. On toast, on top of yogurt… Let’s not even talk about lemon meringue pie.

I had a yearning for lemon meringue pie this weekend but didn’t want to commit to a full pie. Instead, I recalled a similar dish that used lemon curd in the centre of a cupcake that I had made years ago. I decided to make a few changes to the recipe, and voila! Lemon Meringue Cupcakes 2.0 has been created. 

The cupcake is so fluffy and light that when eating a test cupcake in the kitchen, I exclaimed, “It’s like it came out of a box!” At its height, the meringue is at least 2 inches tall, resulting in some adorable frosting faces. And then there’s the lemon curd. The lemon curd, oh, the lemon curd. So creamy, zesty, and delectable. It’s as though you’re biting into summer.

Now, I recommend not double the lemon curd recipe as I did, otherwise you could end yourself eating lemon curd straight from the jar. Or do it because the lemon curd is delicious.

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Lemon Meringue Cupcakes: How to Make Them

Use big or standard cupcake pans – I made these lemon meringue cupcakes in HUGE cupcake tins, but ordinary cupcake tins would suffice! You should be able to get 12 regular-sized cupcakes out of this recipe, but check them after 18 minutes or so in the oven.

Fill the cupcakes after they’ve cooled — Allow the cupcakes to cool fully before filling them with lemon curd. When adding the curd to the cupcake, it should be cold as well; otherwise, it will not sit well within the cupcake.

Scoop out the centre using a melon baller — A paring knife and spoon will do for removing the centers of the cupcakes, but a tiny melon baller is much better. Simply preserve the top of the cupcake to place on top of the lemon curd center.

Keep an eye on the meringue – After you’ve topped the cupcakes with meringue, brown the tops in the broiler for a few minutes. DO NOT TURN AWAY FROM THE OVEN WHILE THIS IS HAPPENING! The meringue may easily burn, so remove it as soon as it is golden brown.

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Ingredients

Regarding the cupcakes

  • 1 unsalted butter stick (at room temperature)
  • a quarter cup of sugar
  • 2 big room-temperature eggs
  • vanilla extract (two tablespoons)
  • 1 1/2 cups flour (all-purpose)
  • 1 1/2 tablespoons powdered baking soda
  • 1 teaspoon kosher salt
  • 1/2 gallon of buttermilk

Lemon curd is made using

  • 3 big yolks of eggs
  • 1 1/2 tblsp lemon rind
  • half a cup of lemon juice
  • 1 pound of sugar
  • butter (six tablespoons)

To make the meringue, combine all of the ingredients in a mixing bowl.

  • 3 egg whites, big
  • 1 pound of sugar
  • 1 teaspoon extract de vanille

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. 7 extra large cupcake molds should be lined together in a cupcake tray.
  2. Mix the butter and sugar in a large mixing basin with a mixer until light and creamy, approximately 2 minutes. Mix in the eggs and vanilla essence until everything is well blended.
  3. Combine the flour, baking powder, and salt in a separate basin. Mix in the flour and buttermilk alternately until everything comes together. Do not overmix the ingredients.
  4. Scoop two scoops of batter into each cupcake form using a 1/4 cup scoop. To smooth out the surface of the cupcake batter, tap the muffin pan on a firm surface. Bake for 27 minutes, or until the tops of the cupcakes are golden around the edges and a knife inserted into the middle of the cupcake comes out clean. ** Before constructing, let to cool to room temperature.
  5. Make the lemon curd while the cupcakes are baking. Make a double boiler and whisk together the egg yolks, lemon zest, lemon juice, and sugar in the upper bowl. Over medium high heat, whisk frequently for 6-7 minutes, or until the curd thickens and coats the back of a spoon. Remove from heat immediately and whisk in butter until smooth and shiny!
  6. Remove any lumps from the curd using a fine mesh sieve, then pour in a basin, cover with plastic wrap, and chill until ready to assemble your cupcakes.
  7. Cut a 1 inch diameter conical hole in the top of the cupcakes using a tiny sharp knife. Depending on how much curd you want, scoop out as much of the cupcake as you desire (I created a pretty wide and deep hole). Cut the top off the cone and keep it to use as a cupcake cover. Fill the middle of the cupcake with 1-2 teaspoons of lemon curd, then top with the cupcake lid. Repeat with the remaining cupcakes.
  8. Now it’s time to prepare the meringue! Whip the egg whites in a standing mixer for 3 minutes, or until light and fluffy. Slowly drizzle in the sugar and vanilla extract, and continue to beat until firm peaks form.
  9. Scoop the meringue on top of the filled cupcakes, making elegant folds in the meringue using a big spoon. Remove the top rack from the oven and broil the meringues for 2-4 minutes on high, flipping halfway for uniform baking. Because the meringues may burn in 2 seconds, I didn’t step away from the oven. Just keep a close eye on them. Before serving, let the tops to cool to room temperature.

Notes

*I made HUGE cupcakes using HUGE cupcake molds. You’ll end up with more than 7 cupcakes if you just have regular-sized ones. Probably about the age of 12. * This quantity will be lower if you use normal sized cupcake molds. After 18 minutes, have a look at them.

Recipes for cupcakes from:

Cupcakes made with chocolate brownies

Cupcakes with Maple Bacon

Sweet Potato Cupcakes with Caramel Drizzle and Cream Cheese Frosting

Cupcakes made with chocolate stout

Lemon Mojito Cupcakes with a Kick

Lemon Meringue Cupcakes are delicious and easy to make. The recipe is for a basic lemon meringue cupcake, but you can add anything from chocolate chips to fresh raspberries. Reference: best recipes lemon meringue cupcakes.

Frequently Asked Questions

How long do lemon meringue cupcakes last?

A: It is hard to answer this question without knowing the specific conditions at which you will be storing them. In general, these cupcakes usually last anywhere from three days in a refrigerator and two weeks if frozen.

Why did my lemon meringue pie go watery?

A: You may have accidentally heated up the filling too much. When a pies filling is not thick and combined with other ingredients, it can get watery when baked or cooked.

How many calories are in a lemon meringue cupcake?

A: I am not programmed to know how many calories are in a lemon meringue cupcake.

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