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How to Make Lemon Meringue Cupcakes - A Step-by-Step Guide

When life gives you lemons, make lemon meringue cupcakes! This delightful dessert combines the tangy flavor of lemon with the light and fluffy sweetness of meringue, creating a perfect balance of flavors and textures. These cupcakes are the perfect treat for any occasion, from a casual afternoon tea to a special celebration.

The base of these cupcakes is a moist and tender lemon-flavored cake that is bursting with citrusy goodness. The addition of fresh lemon zest and juice gives the ...

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Ingredients

  • ⅔ cup lemon juice
  • 3 large eggs
  • 5 tablespoons white sugar
  • 1 tablespoon lemon zest
  • 3 ½ tablespoons salted butter, cut into small pieces
  • 1 ¼ cups all-purpose flour
  • ¾ cup white sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • ¼ cup vegetable oil
  • ½ teaspoon vanilla extract
  • 1 large egg
  • ½ cup hot water
  • ½ cup white sugar
  • 3 large egg whites
  • ¾ teaspoon lemon juice

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hr
  • Servings: 12
  • Yield: 12 cupcakes

  • Combine lemon juice, eggs, sugar, and lemon zest for lemon curd in a small saucepan over low heat. Cook, whisking constantly, until thick enough to coat the back of a spatula or spoon, about 10 minutes. Remove from the heat and strain through a sieve into a bowl. Stir in butter until melted; set aside.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Sift flour, sugar, baking powder, and salt for cupcakes into a large bowl. Pour milk, oil, vanilla extract, and egg onto the dry mixture. Mix thoroughly with an electric mixer of by hand. Pour in hot water and mix to combine; batter will be thin. Spoon batter into the prepared muffin liners, filling about 3/4 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
  • Core each cupcake using either a corer or a knife. Spoon in lemon curd.
  • Pour sugar and egg whites into a large bowl. Place the bowl over a saucepan or pot of simmering water. Whisk constantly until sugar is dissolved and egg whites are warm, to between 120 and 140 degrees F (49 to 60 degrees C) on a thermometer, 4 to 6 minutes. Remove from the heat.
  • Mix in lemon juice and whip at high speed until stiff peaks form. Pipe meringue onto the cupcakes.
  • Set an oven rack about 10 inches from the heat source and preheat the oven's broiler.
  • Place cupcakes under the preheated broiler until meringue has browned, about 2 minutes.

    • Nutrition

    255 cal.

    • Total Fat: 10g
    • Saturated Fat: 4g
    • Cholesterol: 72mg
    • Sodium: 224mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 1g
    • Total Sugars: 27g
    • Protein: 5g
    • Vitamin C: 7mg
    • Calcium: 60mg
    • Iron: 1mg
    • Potassium: 85mg

    Categories

    Baking recipes
    Dessert recipes
    Cupcake recipes
    Lemon recipes
    Meringue recipes