LEMON MERINGUE CUPCAKES RECIPE

by

🍋 LEMON MERINGUE CUPCAKES RECIPE 🍋
Light, fluffy lemon cupcakes with a luscious lemon curd center, topped with billowy toasted meringue — sunshine in every bite!

🌟 INTRODUCTION

Lemon Meringue Cupcakes are the delightful mini version of the classic lemon meringue pie — combining sweet and tart, creamy and fluffy, all in one handheld treat. Each bite begins with a light lemon-infused cake, followed by a rich, zesty lemon curd surprise, crowned with a soft cloud of meringue that’s beautifully toasted for the perfect finish. A showstopper dessert for lovers of citrus and elegance!

🧁 INGREDIENTS

For the Lemon Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, room temp
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • ½ cup whole milk
  • 1 tsp vanilla extract

For the Lemon Curd (Filling):

  • 3 large egg yolks
  • ½ cup granulated sugar
  • ¼ cup fresh lemon juice (about 2 lemons)
  • 1 tbsp lemon zest
  • 3 tbsp unsalted butter, cubed

For the Meringue Topping:

  • 3 large egg whites
  • ½ cup granulated sugar
  • ¼ tsp cream of tartar
  • 1 tsp vanilla extract

🧁 INSTRUCTIONS

✅ Step 1: Make the Lemon Cupcakes

  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk flour, baking powder, and salt.
  3. In a large bowl, cream the butter and sugar until light and fluffy.
  4. Add the eggs, one at a time. Stir in lemon zest, lemon juice, and vanilla extract.
  5. Alternate adding flour mixture and milk, mixing until just combined.
  6. Spoon batter into liners, filling about ¾ full.
  7. Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.

✅ Step 2: Make the Lemon Curd

  1. In a heatproof bowl, whisk egg yolks, sugar, lemon juice, and zest.
  2. Place over a saucepan of simmering water (double boiler method), stirring constantly until thickened (about 7–10 minutes).
  3. Remove from heat. Stir in butter until smooth.
  4. Strain if desired for extra smoothness. Let it cool, then refrigerate.

✅ Step 3: Make the Meringue

  1. In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
  2. Gradually add sugar, one tablespoon at a time, beating until stiff peaks form and sugar is dissolved.
  3. Add vanilla extract and beat briefly to combine.

✅ Step 4: Assemble

  1. Using a knife or cupcake corer, remove a small center from each cooled cupcake.
  2. Fill with a spoonful of lemon curd.
  3. Pipe or spoon meringue on top of each cupcake.
  4. Toast the meringue using a kitchen torch or place under a broiler for 1–2 minutes (watch closely!).

🧪 METHODS & TIPS

  • Double boiler method ensures the lemon curd doesn’t scramble.
  • Use room temperature eggs for better volume in meringue.
  • If no torch, broil cupcakes on a baking sheet — but stay attentive!
  • Store in the fridge, but enjoy at room temperature for best flavor.

🕰️ HISTORY & FORMATION

Lemon meringue pie originated in 19th-century Europe, blending the luxury of citrus with the rise of meringue as a dessert topping. Cupcake culture evolved in the U.S. around the same time, making it a modern innovation to combine the two. This cupcake formation brings together classic flavors with a modern flair — a tribute to the balance of heritage and creativity.

💛 CONCLUSION

Lemon Meringue Cupcakes are a celebration of texture and taste — bright citrus, tender cake, creamy curd, and airy meringue. They are the perfect treat for afternoon teas, birthdays, showers, or any time your heart craves something sweet and tangy.

🧁💘 FOR LEMON LOVERS, BY LEMON LOVERS 💘🧁

Made with care and kissed by fire, these cupcakes will charm every citrus lover’s soul. Whether you’re baking for a crowd or just for yourself, this treat offers sunshine in every bite. Share it with those you love — or keep them all for your sweet, lemon-loving self.

Let me know if you’d like a printable version or recipe card style! 🍋✨

Leave a Comment