Lemon meringue pie is such a classic dessert and every classic dessert must be created into a cupcake version right? You get a soft cupcake base, a bright creamy lemon curd, and it’s finish with a light as air meringue topping.
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 Meringue Cupcakes
You get soft cupcakes topped with a bright creamy lemon curd, and it's finish with a light as air meringue topping.
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup + 2 Tbsp granulated sugar
- 1/4 cup butter , softened
- 1 1/2 Tbsp finely grated lemon zest
- 1/4 cup vegetable or canola oil
- 1 large egg
- 2 large egg yolks
- 1/2 tsp lemon extract
- 1/2 tsp vanilla extract
- 1/3 cup milk
- 1/4 cup fresh lemon juice
- Lemon Curd , homemade or store-bought, recipe follows
- 3/4 cup + 1 Tbsp granulated sugar
- 1/3 cup water
- 1 Tbsp light corn syrup
- 3 large egg whites , at room temperature
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda and salt for 30 seconds. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together sugar, butter and lemon zest on medium-high speed until pale and fluffy, about 4 minutes. Blend in vegetable oil. Add in egg and mix until combined then add in egg yolks, lemon extract and vanilla extract and mix until combined. Measure out milk in a liquid measuring cup and stir in lemon juice. Add flour mixture in 3 separate batches alternating with 1/2 of the milk mixture, beginning and ending with flour mixture and mixing just until combined after each addition. Divide mixture among 12 paper lined muffin cups, filling each cup 2/3 full. Bake in preheated oven 19 - 21 minutes, until toothpick inserted into center of cupcake comes out clean. Remove from oven and allow to cool in muffin tin several minutes before transferring to a wire rack. Cool completely, then spread 1 Tbsp lemon curd over top of each cupcake. Pipe Meringue Frosting over cupcakes and carefully toast edges with a kitchen torch. For best results serve within 1 hour of assembling.
For the Meringue Frosting:
In a small saucepan, whisk together 3/4 cup of the granulated sugar, the water and corn syrup. Bring mixture to a boil over medium heat, stirring constantly until sugar dissolves, then continue to boil without stirring and heat to 230 degrees (be sure to check temperature with a candy thermometer, don't just guess with this recipe). Meanwhile, whip egg whites in a stand mixer fitted with whisk attachment on medium-high speed until soft peaks form, then add in remaining 1 Tbsp sugar and whisk until combined.
Once sugar syrup reaches 230 degrees, remove from heat, and with mixer running on low speed, slowly pour syrup down side of bowl in a slow steady stream. Once all of the syrup has been blended in, increase mixer speed to medium-high and whisk mixture until stiff but not dry peaks form (mixture and bowl should be cool), about 7 - 10 minutes. Frost cupcakes immediately after preparing.
Recipe Source: cupcake and lemon curd portion - Cooking Classy, frosting - Martha Stewart
6 Tbsp salted butter
1 cup granulated sugar
1 1/2 Tbsp finely grated lemon zest
4 large egg yolks
1 large egg
1/2 cup fresh lemon juice
- In a mixing bowl, using an electric hand mixer set on medium-high speed, whip together butter, sugar and lemon zest until slightly pale and fluffy, about 2 minutes.
- Blend in egg and yolks one at a time, mixing just until combined after each addition. Stir in lemon juice.
- Pour mixture into a 3 quart, non-reactive saucepan and heat mixture over medium-low heat. Cook mixture, stirring constantly, until mixture reaches 172 degrees on a candy thermometer (a fairly thick layer should coat the back of a wooden spoon and a path can be drawn through the mixture, basically the mixture should hold its shape pretty well.).
- Remove from heat and press mixture through a fine mesh strainer into a bowl to remove lemon zest.
- Cover with plastic wrap pressing directly against the surface of the curd and chill at least 2 hours.