Lemon meringue cupcakes

Lemon meringue cupcakes are luscious, light and fluffy. They’re so easy to make but almost impossible to stop eating.

Lemon meringue cupcakes without blowtorch is a recipe that has been around for a while. It’s an easy, delicious and classic dessert.

 

While cooking these lemon meringue cupcakes, I was listening to this song.

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  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to prepare: 25 minutes
  • 45 minutes in total
  • 1 batch yields 12 cupcakes.
  • Dessert is a category of food.
  • Baked method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to prepare: 25 minutes
  • 45 minutes in total
  • 1 batch yields 12 cupcakes.
  • Dessert is a category of food.
  • Baked method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to prepare: 25 minutes
  • 45 minutes in total
  • 1 batch yields 12 cupcakes.
  • Dessert is a category of food.
  • Baked method
  • American cuisine

Ingredients

pertaining to the cupcake

  • 2 1/2 cups flour (all-purpose)
  • baking powder (1/2 teaspoon)
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon kosher salt
  • 1 tablespoon zest of lemon
  • 1 cup room temperature unsalted butter
  • 1 1/2 pound of sugar
  • 3 big egg yolks + 2 large eggs
  • 2 tblsp. freshly squeezed lemon juice
  • 1 cup buttermilk (low-fat)

for the curd de lemon

  • 2 teaspoons fresh lemon juice + 1/2 cup
  • 8 tblsp. butter (cubed)
  • 1 1/2 cup sugar (superfine)
  • 4 egg yolks + 4 eggs
  • 2 teaspoons lemon zest, grated

in order to make the meringue

  • 2 egg whites, big
  • half a cup of sugar
  • cream of tartar, 1/4 teaspoon
  • a half teaspoon of vanilla extract

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Using cupcake liners, line two cupcake tins. Combine flour, baking powder, baking soda, salt, and lemon zest in a medium mixing basin.
  2. Using an electric mixer, cream butter and 1 1/2 cup sugar until light and fluffy in a large mixing basin. In a low-speed mixer, beat in the eggs and yolks one at a time. Lemon juice should be added at this point. Beginning and finishing with the flour mixture, whisk in alternately with the buttermilk until barely incorporated.
  3. Fill each pan 3/4 full with batter after equally dividing it between the pans. Bake for 22-25 minutes, or until a toothpick inserted in the middle comes out clean. Allow 10 minutes for the cupcakes to cool in the pans before transferring to a wire rack to cool entirely.
  4. Make the lemon curd while the cupcakes are baking. All of the ingredients, except the butter, should be whisked together in a heatproof bowl. Place it over a small saucepan of gently simmering water, continually stirring. Remove the saucepan from the heat when the mixture has thickened enough to coat the back of a spoon and the finger stripe does not vanish when you run your finger through it. Whisk in the butter until it melts. Allow it cool slightly before transferring to a clean glass jar, covering tightly with plastic wrap and storing in the refrigerator.
  5. In the bowl of an electric mixer, combine the sugar, cream of tartar, and egg whites for the meringue. Allow the sugar to melt into the eggs by placing the bowl over a saucepan of boiling water (the bowl should not be touching the water). Once the mixture has warmed up, add the vanilla and beat until firm peaks form, approximately 3–5 minutes. Set aside.
  6. Preheat the oven to 400 degrees Fahrenheit and broil. Using a tiny, sharp knife, cut a cone out of the cupcake. Using a spoon, fill the aperture with lemon curd. Either cut the top of the cone off and hide the aperture, or leave it exposed. Cover your cupcakes with a thick layer of meringue after they’ve been filled. Make firm peaks in the meringue using the back of a spoon, and arrange the cupcakes on a baking pan. Place them in the oven and broil until the tops are barely golden brown, about 2-4 minutes depending on your broiler’s power. Don’t avert your gaze for a second! (If you have a flashlight, congratulate yourself on your bravery; feel free to use it instead of the oven.) It’s probably a lot simpler.) Allow the meringue topping to cool completely before serving.

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Lemon meringue cupcakes are a delicious dessert that is easy to make. Allrecipes has a recipe for lemon meringue cupcakes. Reference: lemon meringue cupcakes allrecipes.

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