Lemon Meringue Cupcakes

a cupcake, cut in half. It is filled with lemon curd and topped with meringue.

5 from 9 votes

These citrusy lemon meringue cupcakes are moist and fluffy, filled with homemade lemon curd and topped with toasted meringue. They are just like lemon meringue pie, in cupcake form - and every lemon lover's dream!

Prep Time30

Cook Time20

Total Time50

Course: baking, Dessert

Cuisine: Australian

Servings:

Calories: 404kcal

Author: Andrea Geddes

Ingredients

For the lemon curd filling

3 large eggs whole, at room temperature
¾ cup white sugar white, granulated sugar or caster sugar
⅓ cup lemon juice fresh
80 grams butter cut into cubes

For the cupcakes

120 grams unsalted butter softened at room temperature
220 grams caster sugar
1 tablespoon lemon zest finely zested
2 large eggs at room temperature
1 teaspoon vanilla bean paste or vanilla extract
190 grams plain flour all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup buttermilk room temperature
⅓ cup lemon juice fresh

For the meringue

4 egg whites at room temperature
1 cup caster sugar
1 pinch cream of tartar

Metric - US Customary

Instructions

For the lemon curd filling;

The curd is best made the day before or ahead of time, to give the it time to cool, thicken and set.
Place a saucepan of shallow water over low-medium heat and bring to a low simmer. You will need a glass or heat-proof bowl that will fit snugly over the top of the saucepan, without allowing steam to escape.
Place the eggs and sugar into the heat-proof bowl and whisk to combine.
Carefully add the lemon juice and whisk to combine.
Add the cubes of butter and carefully place the bowl over the top of the saucepan of simmering water.
Whisk the mixture continually over heat, until the butter melts and the mixture thickens to a smooth, custard-like consistency. This will take 10-15 minutes. Remove the lemon curd from the heat and transfer to a clean bowl.
Cover the surface if the lemon curd with plastic wrap to stop it from forming a skin. Refrigerate overnight, or for at least 3-4 hours to cool and completely set.

For the cupcakes

Pre-heat oven to 180 °C/356 F and line a 12 hole cupcake tray with paper cupcake cases.
Using electric handheld beaters (or a stand mixer) on medium-high speed, cream the butter, sugar and lemon zest together in a large mixing bowl until soft, fluffy and pale.
Add the eggs (one at a time) and vanilla, beating between each addition. until the eggs are incorporated and the mixture is fluffy.
Add the flour, baking powder and salt and mix on low speed, until just combined.
Add the buttermilk and lemon juice and beat on low speed until the mixture is just combined.
Divide the mixture evenly into the paper cases using an ice cream scoop or spoon. They should be no more than ⅔ full.
Bake for 14-16 minutes, or until the cupcakes are completely cooked through. You can test them by gently pressing the top of one of the cupcakes. If it is spongy and firm to touch, then the cupcakes are ready.
Transfer the cupcakes to a wire rack and allow them to cool completely.

For the meringue

Add the egg whites to a clean, dry mixing bowl.
Use electric beaters (or a stand mixer) on medium-high speed to beat the egg whites until soft peaks form.
While continuing to beat, gradually add the sugar (one tablespoon at a time), until the sugar is all gone.
Add the cream of tartar and continue to beat for 1-2 minutes, until the mixture is glossy and forms stiff peaks that hold their shape.

To assemble

When the cupcakes have completely cooled, use a sharp knife, apple corer or the end of a piping tip to carefully cut the centre out of each cupcake (about ⅔ deep).
Pipe the cooled lemon filling into the middle of the cupcakes, until the filling is level with the top of the cupcake.
Pipe the meringue over the top of the cupcakes.
To toast the meringue, use a handheld kitchen blowtorch with the flame held 2-3cm from the meringue. Move the flame around the meringue, until the edges are golden brown. Take care not to burn the paper cases; but blow the paper out if this happens!
If you don't have a kitchen blowtorch, place the cupcakes on a tray under a hot grill/broiler for 1-2 minutes, or until the tops have become a light golden brown colour. If using a grill/broiler, keep a close watch on the meringue to prevent burning and remove as soon as they are toasted to your liking.
Serve immediately.

Notes

1. Measure your flour correctly! Adding too much flour is a common mistake that can cause dry, dense cupcakes. The best way to measure the flour accurately is to use kitchen scales. However, if you don’t have them, fluff the flour with a spoon, sprinkle it into the measuring cup and use a knife to level it off.
2. Room temperature ingredients are always best. They will more easily incorporate into the cupcake batter and room temperature egg whites make a fluffier, more stable meringue.
3. Don’t overmix the batter. Mix until the batter is just combined. A few little pockets of flour are ok.
4. Homemade lemon curd is super easy, cheap to make and tastes better than store-bought curd. But if you’re short on time, store-bought curd can be used instead. I recommend making it in advance and storing it in the fridge, ready to fill the cupcakes.
5. Make sure the cupcakes are completely cooled before adding the lemon curd. Otherwise, the curd will melt.
6. To toast the meringue, I use a kitchen blowtorch. Take care to keep fingers out of the way and hold the flame 2-3 cm away from the meringue to avoid burning. The paper cupcake liners can burn, but can be easily blown out. Alternatively, you can pop them under a hot grill for a few minutes, until browned on top.
7. Make sure there are no traces of egg yolk or fat in the bowl used to make the meringue. Fat can minimise the egg whites' ability to fluff into stiff peaks.
8. While the meringue is toasted on the outside, the egg whites may still be under-cooked (depending on toasting time). This may not be suitable for those with specific dietary needs. If you require cooked meringue, you can use an Italian meringue recipe to pipe over the top. Italian meringue uses sugar syrup to cook and stabilise the meringue.
9. The cupcakes are best eaten at room temperature. So, if you are keeping them in the fridge, let them come back to room temperature before enjoying.
10. The cupcakes are best eaten fresh in the first 1-2 days, but will keep in the fridge in an airtight container for 3-4 days.
11. Please note that the nutrition information is based on the mixture being divided into 12 cupcakes, with one cupcake being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the cupcakes.
12. This recipe is made using Australian metric cups and spoon measurements. Any reference to cups or spoons in this recipe is in Australian metric. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition