Lemon Meringue Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 3 medium mixing bowls
- 1 Small saucepan
- 1 handheld or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 Fine mesh strainer
- 1 microplane zester
- 1 piping bag
- 1 round or star piping tip
- 1 Paring knife
- 1 Cooling rack
Ingredients
- 1 1/4 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoon lemon zest finely grated
- 1 teaspoon vanilla extract
- 1/2 cup whole milk room temperature
- 1/2 cup lemon juice freshly squeezed
- 1/3 cup granulated sugar for curd
- 2 large egg yolks for curd
- 2 tablespoon unsalted butter for curd cubed
- 1/8 teaspoon fine salt for curd
- 3 large egg whites room temperature
- 1/2 cup granulated sugar for meringue
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract for meringue
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl whisk together the flour, baking powder, and salt, then set aside.
- In a separate bowl beat the softened butter and 3/4 cup sugar with a mixer until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, then mix in the lemon zest and vanilla until combined.
- Add the dry ingredients to the butter mixture in two additions, alternating with the milk, beginning and ending with dry ingredients, mixing just until combined.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake the cupcakes for 18–22 minutes or until a toothpick inserted in the center comes out clean, then cool in the pan 5 minutes before transferring to a rack to cool completely.
- While the cupcakes bake, make the lemon curd by whisking lemon juice, 1/3 cup sugar, egg yolks, and salt together in a small saucepan.
- Cook the curd over medium-low heat, whisking constantly, until thickened enough to coat the back of a spoon, 5–7 minutes, then remove from heat.
- Whisk the 2 tbsp butter into the warm curd until smooth, then strain through a fine-mesh strainer into a bowl and let cool to room temperature.
- Once cupcakes are cool, use a paring knife to cut a small cone from the center of each cupcake and reserve the tops.
- Spoon or pipe a small amount of lemon curd into each cavity, then trim and replace the cupcake tops to cover the filling.
- To make the meringue, place egg whites and cream of tartar in a clean bowl and beat on medium speed until soft peaks form.
- Gradually add 1/2 cup sugar while beating, then increase speed to high and beat until stiff, glossy peaks form, 3–5 minutes.
- Beat in 1/2 tsp vanilla just until incorporated.
- Transfer the meringue to a piping bag fitted with a tip and pipe generous swirls on top of each filled cupcake.
- Lightly toast the meringue with a kitchen torch until golden in spots, or place cupcakes under a hot broiler for 1–2 minutes watching very carefully.
- Let the cupcakes stand 20–30 minutes to set the meringue before serving.
Notes
For best results, ensure all ingredients for the batter and meringue are at room temperature to promote a fine crumb and stable volume, and avoid any trace of yolk or grease in the egg whites or on mixing tools when making meringue. You can prepare the lemon curd a day in advance and refrigerate it, stirring briefly before using, and adjust its tartness by adding a bit more sugar if desired. When coring the cupcakes, do not cut too deep or too wide so the structure stays intact, and chill briefly after filling if your kitchen is warm. If you don’t have a torch, broil with the oven door slightly ajar and rotate the pan as needed for even browning, pulling the cupcakes out as soon as the tips of the meringue are golden to prevent overcooking.
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