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–+ servings
Lemon meringue cupcake sliced open on a white plate.

Lemon Meringue Cupcakes

Fluffy and moist lemon meringue cupcakes have a lemon base, filled with lemon curd filling and topped with toasted meringue. These tangy and sweet cupcakes are a refreshing and bright dessert.
5 from 1 vote
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Prep Time 40 minutes
Cook Time 16 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • Mixing bowl
  • Spoon
  • Measuring Spoons
  • measuring cups
  • Hand or Stand Mixer
  • Cupcake/muffin tins
  • Cupcake Liners
  • Microwaveable bowl
  • Whisk
  • Fine mesh strainer
  • Kitchen torch optional

Ingredients
  

For the cupcakes

  • 6 tablespoons Butter softened
  • ⅔ cup Granulated Sugar
  • 1 ½ cup Flour
  • 2 tablespoons Cornstarch
  • 1 Egg
  • ½ teaspoon Vanilla
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • ¼ teaspoon Baking Soda
  • ½ teaspoon Lemon Extract
  • ⅔ cup Milk

For lemon curd:

  • 1 cup Sugar
  • ½ cup Butter melted
  • 2 Eggs Whole
  • 2 Egg Yolks save whites for meringue
  • 1 teaspoon Lemon Zest
  • ¾ cup Lemon Juice fresh squeezed if possible

For meringue:

  • 3 Egg Whites
  • ¼ teaspoon Cream of Tartar
  • 1 dash Salt
  • ½ cup Sugar

Instructions
 

For the cupcakes

  • Preheat oven to 400 degrees Fahrenheit and line muffin tin with cupcake liners.
  • In a mixing bowl, add flour, sugar, cornstarch, salt, vanilla, baking powder, baking soda, lemon extract, egg and butter.
  • Using a paddle attachment, mix on low until the mixture is crumbly and the butter is lumpy.
  • Add in ⅔ cup of milk and mix until combined.
  • Turn mixture up to medium and mix for another 1 - 2 minutes. Batter will become thick.
  • Scoop about ¼ cup of batter into each cupcake liner. They should be about ⅔ of the way full.
  • Bake at 400 degrees Fahrenheit for 16 - 18 minutes or until golden brown.

For the lemon curd

  • In a large mixing bowl add 1 cup sugar, ½ cup melted butter, 2 whole eggs, 2 egg yolks, ¾ cup lemon juice and 1 teaspoon lemon zest. Whisk to combine them.
  • Heat mixture in the microwave at 1 minute increments stirring in between. Continue until curd thickens - usually about 5 - 8 minutes.
  • Use a fine mesh strainer and strain curd to remove the lemon zest and any cooked egg pieces.
  • Cover bowl of curd with plastic wrap and allow to completely cool in fridge.

For meringue:

  • Add 3 egg whites and ¼ teaspoon cream of tartar to mixing bowl. Mix on medium until soft peaks form - about 3 minutes.
  • Add a dash of salt and part of the sugar and mix on medium for a minute.
  • Next, slowly add in sugar in small amounts. Continue mixing on medium until stiff peaks form.
  • Then, scrape down sides to ensure all sugar is incorporated and mix on high for about 10 - 15 seconds.
  • Scoop meringue into piping bag with a large star tip.

Cupcake Assembly:

  • Place chilled lemon curd into a piping bag.
  • Use a small spoon or corer and scoop out the center of each cupcake.
  • Cut a hole in the end of the piping bag with the lemon curd and fill the center hole in each cupcake.
  • Next, take the meringue and place a large mound on top of each cupcake.
  • Use a kitchen torch to toast the meringue; or place cupcakes in oven on broil for 1 - 2 minutes.

Notes

Tips:
  • Coring the cupcakes - you can use an apple corer or a small spoon to scoop the center of the cupcakes out. Alternatively, you can poke the piping tip down into the cupcake and squeeze it in until you feel the cupcake bulge a little. Either way, make sure not to puncture through the bottom of the cupcake.
  • Toasting the meringue - if you don't have a kitchen torch, you can place the cupcakes in the oven on broil for about 1 - 2 minutes.
  • Meringue consistency - you want to make sure that you don't over or undermix the meringue. It should have stiff peaks formed when mixing so that it will hold its shape when piped onto the cupcake.
  • Curd consistency - you will know it is done when you can run your whisk through it and it leaves a track, then slowly refills the void.
  • Chilling lemon curd - make sure it is completely chilled before using. When chilling it, place plastic wrap on top of it letting it touch the curd to prevent a film from forming on top.
Storage
  • Keep in the fridge for 2 - 3 days in an airtight container.
  • Keep in the freezer for up to 3 months.  But be aware that the meringue may loose some of its texture/consistency when defrosted.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.