Lemon Meringue Cupcakes Recipe

As much as cooking is an art, baking is definitely a science. When it comes to creating deliciously moist and soft cupcakes, the correct balance of ingredients is essential. These lemon meringue cupcakes, created by Tasting Table recipe developer Jennine Rye, are delightfully light and absolutely packed full of zingy lemon flavor. Filled with homemade lemon curd and finished off with a toasted meringue frosting, these cupcakes are definitely a close cousin to the ever-popular lemon meringue pie.

Although lemons are a staple at grocery stores today, this hasn't always been the case. In fact, this common ingredient was once considered to be a rare delicacy with a price tag to match. Thankfully this flavorful citrus fruit is much more affordable in the present day and is the perfect addition to baked goods like this cupcake recipe. 

Perfect enjoyed on a summer's day or as a sweet treat for a party, read on to find out how you can make these lemon meringue cupcakes at home.

To make this recipe for lemon meringue cupcakes, first, you will need to gather the ingredients. If you enjoy home baking, you'll likely already have most of these items in your kitchen cupboards. You will need flour, baking powder, salt, granulated sugar, unsalted butter, vanilla extract, milk, and eggs. You can also opt to use cream of tartar in the meringue if you prefer. 

Additionally, you will need plenty of lemons to give these cupcakes their delicious and zingy flavor. To make the most of this popular citrus ingredient, it's important to select the freshest produce from the store; the skin of a ripe lemon should be shiny and firm to the touch.

To begin this recipe you start by making the cupcakes themselves. While the oven preheats, add butter and granulated sugar to a mixing bowl. Beat the ingredients together until they are creamed; this stage is particularly important for creating light and fluffy cupcakes as it introduces air into the batter. Next, add eggs and vanilla extract and mix everything together. In a separate bowl, sift together the flour with the baking powder and salt, and then add this to the main mixture and combine. Finally, add lemon juice, lemon zest, and whole milk, to create a smooth, lemony batter. Fill cupcake cases with the batter and bake until the cupcakes are risen and spring back to the touch, then set them aside to cool.

Lemon curd is a delicious addition to these cupcakes, and adds a powerful hit of citrus flavor that is reminiscent of lemon meringue pie filling. To make it, add whisked eggs to a Bain Marie, along with sugar, lemon juice, and lemon zest. Then keep gently whisking the mixture until it begins to thicken. This should take between 5 and 10 minutes, so patience is key here. However once the mixture begins to thicken, it will happen quickly so you'll want to keep a close eye on it. When the lemon curd is thick enough to coat the back of a spoon, remove it from the heat and whisk in some butter until it is lovely and glossy, then set it aside to cool.

Once the cupcakes and the curd have been made, it's time to make the meringue frosting; after all, a cupcake isn't really a cupcake without frosting. To do this, beat egg whites until they are foamy, and then add granulated sugar to the mixture, a little at a time. You'll know that the meringue is ready when it no longer feels grainy between the fingertips. If you prefer to make meringue with cream of tartar, you can add it here. At this stage, you can decide whether you would like to apply the frosting with a spoon, or whether you'd like to pipe it on in swirls. If you prefer piped frosting, transfer the mixture to a piping bag.

To assemble your cupcakes, use a sharp knife to cut a circle into the top of each cupcake. Scoop roughly a tablespoon of the sponge out from the center of each cake, carefully reserving the tops of each. Use a teaspoon or a piping bag to fill the holes with the cooled lemon curd, and then replace the tops of the cupcakes to complete your filled cupcakes. Frost your cupcakes with the meringue topping, and then it's time to reach for the kitchen blowtorch to give them that golden brown finish. Alternatively, if you don't own a kitchen blowtorch, it is possible to use the oven grill to complete this stage. Simply turn the grill onto medium-low heat and place the cupcakes underneath until they reach the desired color.