Fluffy lemon meringue cupcakes (Printable)

Light lemon cupcakes crowned with tangy lemon curd and a toasted meringue topping.

# What You’ll Need:

→ Lemon Cupcakes

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons lemon zest
09 - 1/4 cup fresh lemon juice
10 - 1/2 cup milk

→ Lemon Curd

11 - 2 large eggs
12 - 1/2 cup granulated sugar
13 - 1/4 cup fresh lemon juice
14 - 2 teaspoons lemon zest
15 - 3 tablespoons unsalted butter, cubed

→ Meringue Topping

16 - 3 large egg whites, room temperature
17 - 3/4 cup granulated sugar
18 - 1/4 teaspoon cream of tartar
19 - 1/2 teaspoon vanilla extract

# How-to Steps:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Whisk together flour, baking powder, baking soda, and salt in a bowl.
03 - In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add lemon zest and juice.
04 - Add flour mixture in three parts, alternating with milk. Mix until just combined.
05 - Divide batter evenly among cupcake liners. Bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
06 - In a heatproof bowl, whisk eggs, sugar, lemon juice, and zest. Place bowl over a saucepan of simmering water (double boiler). Whisk constantly until thickened, about 8 minutes. Remove from heat and stir in butter until smooth. Cool completely.
07 - Using a small knife or apple corer, remove the center of each cupcake. Fill each cavity with lemon curd.
08 - In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form. Beat in vanilla.
09 - Pipe or spoon meringue onto cupcakes. Toast meringue under a broiler for 1–2 minutes or use a kitchen torch until golden.
10 - Serve immediately or refrigerate for up to 2 days.

# Expert Advice:

01 -
  • You get that perfect contrast of tangy curd, tender cake, and sweet toasted meringue in every single bite
  • They look impressive but are actually easier than making a full pie from scratch
  • The combination of textures is absolutely addictive
02 -
  • Room temperature eggs are non-negotiable for both the cupcakes and meringue
  • The lemon curd must be completely cooled before filling, otherwise it will melt the meringue
  • Toast the meringue right before serving for that fresh-from-the-kitchen feel
03 -
  • Zest your lemons before juicing to get every bit of those aromatic oils
  • Use a kitchen torch instead of the broiler for more control over the toast level
  • Let the cupcakes cool completely before coring or they'll tear apart

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