LEMON MERINGUE PIE CUPCAKES
There’s something undeniably delightful about transforming classic pie flavors into cupcake form, and these Lemon Meringue Pie Cupcakes are no exception. Imagine a light lemon cake topped with a fluffy cloud of toasted meringue, with a zesty surprise of lemon curd waiting in the center. It’s a treat that captures the sunny essence of a lemon meringue pie in every bite-sized piece.
Why You’ll Love This Recipe
These cupcakes are a celebration of flavors and textures. The moist lemon cake is subtly flavored with lemon zest, while the homemade lemon curd filling adds a burst of tartness. Top it off with a sweet, airy meringue, and you have a dessert that’s as pleasing to the eye as it is to the palate. Plus, they’re a fun twist on a classic dessert that’s sure to impress at any gathering.
Kitchen Equipment You’ll Need
- Oven
- Cupcake pan and liners
- Large and medium mixing bowls
- Electric mixer
- Double boiler or metal bowl over a pot
- Whisk
- Thermometer
- Spatula
- Cupcake corer or knife
- Kitchen torch (optional)
Ingredients
Lemon Cupcakes
- 1 1/4 cups (163g) all-purpose flour
- 1 cup (207g) sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (120ml) milk
- 1/4 cup (60ml) vegetable oil
- 1 tsp vanilla extract
- 2 tsp lemon zest
- 1 large egg
- 1/2 cup (120ml) water
Lemon Curd
- 6 tbsp (90ml) fresh lemon juice
- 1 tbsp finely grated lemon zest
- 1/2 cup (104g) sugar
- 6 large egg yolks
- 4 tbsp (56g) unsalted butter
Meringue Frosting
- 1 cup (207g) sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- 4 large egg whites
Step-by-Step Instructions
- Preheat the oven to 350°F (176°C) and line a cupcake pan with liners.
- In a large mixing bowl, combine flour, sugar, baking powder, and salt. Set aside.
- In a medium bowl, mix milk, vegetable oil, vanilla extract, lemon zest, and egg.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Slowly add the water to the batter, mixing on low speed until fully incorporated. Scrape down the sides as needed.
- Fill the cupcake liners halfway and bake for 15-17 minutes. Check with a toothpick for doneness.
- Let cupcakes cool for 2 minutes in the pan, then transfer to a cooling rack.
- For the lemon curd, whisk together all ingredients in a double boiler until the mixture thickens and reaches 160°F, or coats the back of a spoon.
- Transfer lemon curd to a bowl and cover with plastic wrap. Refrigerate for 3-4 hours until firm.
- To make the meringue frosting, combine sugar, cream of tartar, vanilla, and egg whites in a mixer bowl over simmering water.
- Whisk constantly until sugar dissolves and the mixture reaches 120-140°F. Remove from heat.
- Beat with a whisk attachment on high speed until stiff, glossy peaks form, about 5-7 minutes.
- Core the cooled cupcakes with a corer or knife, filling each with lemon curd.
- Frost with meringue using a piping tip like Ateco 808.
- Optionally, garnish with a lemon slice and lightly toast with a kitchen torch.
- Refrigerate cupcakes until ready to serve.
Tips for Success
- Ensure the lemon curd is completely cooled before filling the cupcakes to avoid sogginess.
- Whisk the meringue mixture constantly over heat to prevent the egg whites from cooking.
- Use fresh lemons for the best flavor in both the cake and curd.
Additional Tips and Variations
- For a more pronounced lemon flavor, add a bit more lemon zest to the batter.
- If you don’t have a kitchen torch, you can briefly broil the cupcakes to toast the meringue, but watch closely to avoid burning.
Nutritional Highlights (Per Serving)
These cupcakes are rich in flavor yet light in texture, thanks to the egg whites and lemon juice. They are a delightful treat but do contain sugar, so enjoy them as an occasional indulgence.
Frequently Asked Questions (FAQ)
Can I make the lemon curd in advance?
Absolutely! The lemon curd can be made a day or two ahead and stored in the refrigerator.
How should I store the cupcakes?
Store them in an airtight container in the fridge. They are best enjoyed within 2 days.
Can I use store-bought lemon curd?
Yes, but homemade curd has a fresher, more intense flavor that really shines in this recipe.
Conclusion
These Lemon Meringue Pie Cupcakes are a delightful twist on a classic dessert that captures the essence of a sunny day in every bite. I encourage you to give this recipe a try and let me know how it goes! Share your creations and any tweaks you make; I’d love to hear about your baking adventures.