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Lemon Meringue Cupcakes

Lemon Meringue Cupcakes

Lemon meringue pie is such a classic dessert and every classic dessert must be created into a cupcake version right? This may seem like a long recipe, and yes it basically is, BUT sometimes recipes that are a little time consuming are more than worth it. Once you taste these you’ll know what I mean. The cake portion is deliciously soft and moist and of course these have an abundance of fresh lemon flavor. I’ve noted in the recipe you can use the homemade lemon curd listed or you can use a purchased one from the grocery store, if you have the time definitely try the fresh curd. It’s completely amazing and you can use any you have left over for toast the next morning. Now I’m thinking I’m going to want these cupcakes more than I want a Lemon Meringue Pie. I get the best of both all in one. Enjoy!

LEMON FILLING:

  • 3 egg yolks (reserve whites for meringue)
  • 3/4 cup granulated white sugar
  • 3 tbsp all-purpose flour
  • pinch of salt
  • 3 tbsp lemon juice
  • 2 tbsp lemon zest, loosely packed
  • 1/2 cup water
  • 2 tbsp unsalted butter, melted

CUPCAKES:

  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 2 eggs
  • 3 tbsp lemon juice
  • 2 tsp baking powder
  • 1 tsp salt
  • 1-1/2 cups all-purpose flour

MERINGUE:

  • 3 reserved egg whites
  • pinch of salt
  • 1/4 cup sugar

1) LEMON FILLING: In small saucepan over low heat, whisk egg yolks, sugar, flour, and salt; whisk in lemon juice, lemon zest, water, and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thick, about 7 minutes; remove from heat and set aside

2) Preheat oven to 375 degrees

3) CUPCAKES: In medium bowl, beat butter and sugar until light and fluffy; beat in eggs, lemon juice, baking powder, and salt; beat in flour until just combined

4) Divide cupcake batter between 12 cupcake liners in a muffin pan; bake 20 minutes until cupcake centers are firm; remove cupcakes from oven and cool 5-8 minutes (do not turn off oven)

5) Meanwhile, make meringue: beat reserved egg whites with salt until mixture begins to stiffen; add sugar and beat until meringue is stiff and forms pretty peaks (don’t overdo it)

6) With a sharp knife, remove center of each cupcake (about 1″ in diameter), leaving a layer of cupcake beneath cut out; discard cupcake core (or treat the weary baker to a tart little snack); fill cupcake centers with lemon filling

7) Divide dollops of meringue between cupcakes, spreading out to edges and gently tapping with back of spoon to form peaks; return cupcakes to oven and bake additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes; refrigerate an hour or more before serving

Makes: 12 absolutely delicious cupcakes

Recipe Credit: Tamaraleighauthor.wordpress.com

Fresh lemon curd cupcakes with vanilla meringue
Fresh lemon curd cupcakes with vanilla meringue

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Written by Allfoodrecipes

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