Zesty Lemon Meringue Cupcakes: A Bright Twist on a Classic Dessert
Prepare to delight your senses with these Lemon Meringue Cupcakes – a captivating individual serving twist on the beloved, zesty lemon meringue pie. Imagine the perfect balance of a tender, tangy lemon cupcake, bursting with vibrant citrus flavor, topped with a luscious, bright lemon curd filling, and crowned with a cloud of perfectly toasted, fluffy meringue. This dessert isn’t just a treat; it’s a celebration! Guaranteed to bring a burst of sunshine to any occasion, from festive birthday gatherings to elegant bridal showers, these cupcakes are sure to be the star of your dessert table.
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Pin Recipe
Lemon Meringue Cupcakes
Ingredients
For the lemon cupcakes
- 3 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp kosher salt, or fine sea salt
- 1 cup unsalted butter, room temperature (2 sticks)
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 lemons, finely grated zest only
- 2 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 1 cup buttermilk (see note)
For the lemon filling
- 1 cup homemade lemon curd, or store-bought lemon curd
For the meringue frosting
- 1 ½ cups granulated sugar
- ⅔ cup water
- 2 tbsp light corn syrup
- 6 large egg whites, room temperature
Instructions
For the lemon cupcakes
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Preheat oven to 325ºF (160ºC). Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
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With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
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Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
For the meringue frosting
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Combine 1 1/2 cups (300 g) sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230ºF (110ºC).
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Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
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As soon as sugar syrup reaches 230ºF (110ºC), remove from heat. With mixer on medium-low speed, pour the syrup down the side of the bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.
To assemble the cupcakes
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Pipe 1 tbsp (15 ml) lemon curd into the middle of each cupcake. Fill a pastry bag fitted with a large open-star tip with meringue frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak.
To brown the meringue: Broil for a few seconds in the oven. BE VERY CAREFUL: browning occurs very quickly.
You can also use a kitchen torch: Hold the torch 3 to 4 inches (7.5 to 10 cm) over the surface of the meringue and wave it back and forth until the meringue is lightly browned all over.
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Serve the cupcakes immediately, or up to a half-day after frosting.
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MAKE-AHEAD TIP: You can bake the cupcakes ahead of time, let them cool completely, then freeze them in airtight containers or heavy-duty freezer bags. Thaw the cupcakes in the refrigerator overnight and fill and frost up to a half-day before serving.
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Recipe Credit: Adapted from MarthaStewart.com
Notes
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Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
Why These Lemon Meringue Cupcakes Are a Must-Try
There’s something incredibly appealing about a classic lemon meringue pie – the bright, tangy curd, the sweet, airy meringue, all nestled in a flaky crust. But let’s be honest, making a whole pie can be a production. That’s where these Lemon Meringue Cupcakes shine! They offer all the beloved flavors and textures of the pie, but in a convenient, portable, and utterly adorable cupcake form. Each bite delivers a harmonious blend of fluffy lemon cake, a surprise burst of smooth lemon curd, and a delicate, toasted meringue topping. They are not only delicious but also visually stunning, making them perfect for impressing guests without the fuss of slicing a pie.
Essential Tips for Baking Perfect Lemon Meringue Cupcakes
Achieving bakery-quality lemon meringue cupcakes at home is entirely doable with a few key tips and tricks. Follow these guidelines to ensure your cupcakes are moist, flavorful, and beautifully topped every time.
Ingredients Matter: Freshness and Temperature are Key
- Fresh Lemons: Always opt for fresh lemons for both zest and juice. The bright, natural oils in the zest and the vibrant acidity of fresh juice cannot be replicated by bottled alternatives. They are crucial for that signature zesty flavor.
- Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature. This allows them to emulsify properly, creating a smooth, cohesive batter that bakes evenly and yields a tender cupcake. Cold ingredients can lead to a lumpy batter and a denser crumb.
- Buttermilk Substitute: If you don’t have buttermilk, don’t worry! The note in the recipe provides a quick and easy homemade substitute using milk and vinegar or lemon juice. This trick works wonders in achieving the desired tang and tenderness.
Mastering the Meringue: Sweet and Stable
- Clean Equipment: When making meringue, it is absolutely essential that your mixing bowl and whisk attachment are spotlessly clean and free of any grease. Even a tiny bit of fat can prevent the egg whites from whipping up properly.
- Sugar Syrup Temperature: A candy thermometer is your best friend for the meringue. Reaching precisely 230ºF (110ºC) for the sugar syrup is critical for a stable Italian meringue that holds its shape beautifully and provides a silky texture. Don’t rush this step.
- Slow and Steady Syrup Pour: Pouring the hot sugar syrup into the egg whites in a slow, steady stream while the mixer is running allows the egg whites to temper gently, preventing them from scrambling and incorporating the sugar evenly.
- Whip Until Cool: Continue whisking the meringue until the bowl feels completely cool to the touch. This means the meringue has stabilized and will hold its peaks. If it’s still warm, it will likely deflate.
Assembling and Browning for that Signature Look
- Cool Cupcakes are Crucial: Make sure your cupcakes are completely cool before filling and frosting. If they are even slightly warm, the lemon curd will melt, and the meringue will slide right off.
- Piping the Curd: A small paring knife or a cupcake corer can be used to create a cavity in the center of each cupcake for the lemon curd. Don’t overfill, as you still need space for the meringue.
- Browning the Meringue: The toasted peaks are what truly make these Lemon Meringue Cupcakes visually stunning.
- Oven Broiler: If using the broiler, keep a very close eye on them. Browning happens incredibly fast, often in a matter of seconds. Stay by the oven and pull them out as soon as they reach your desired golden hue to prevent burning.
- Kitchen Torch: A kitchen torch offers more control and is generally preferred for this task. Hold it 3-4 inches away from the meringue and move it consistently to achieve an even, beautiful toast.
Creative Variations to Try
While the classic lemon meringue cupcake is perfect as is, there’s always room for a little creativity in the kitchen. Here are a few ideas to customize this recipe:
- Citrus Swap: Experiment with other citrus fruits! Lime meringue cupcakes with a key lime curd filling would be a vibrant, tangy alternative. Orange zest and juice could offer a sweeter, milder citrus flavor.
- Alternative Fillings: Instead of lemon curd, consider a raspberry or passion fruit curd for a different fruity twist. A thin layer of white chocolate ganache could also add a rich counterpoint to the lemon.
- Spice it Up: A pinch of cardamom or ginger in the cupcake batter can add a subtle warmth that beautifully complements the lemon.
- Garnish Galore: Beyond the toasted meringue, consider a delicate sprinkle of lemon zest, a fresh mint leaf, or even a few candied lemon peel strips for an elegant finish.
Storing Your Lemon Meringue Masterpieces
Lemon meringue cupcakes are best enjoyed fresh, ideally on the day they are assembled. However, you can prepare components ahead of time to make your life easier:
- Unfrosted Cupcakes: Baked lemon cupcakes can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 2 months. Thaw frozen cupcakes overnight in the refrigerator before filling and frosting.
- Lemon Curd: Homemade lemon curd can be made several days in advance and stored in a sealed container in the refrigerator.
- Meringue Frosting: The meringue frosting should be used immediately after preparation for the best results. It doesn’t hold up well to storage once made.
- Assembled Cupcakes: Once frosted, the meringue will start to weep and soften over time, especially if refrigerated. If you must store them, keep them in an airtight container at room temperature for no more than half a day. For longer storage, it’s best to assemble just before serving.
The Joy of Homemade Lemon Meringue Cupcakes
There’s an undeniable satisfaction that comes from baking a dessert from scratch, especially one as impressive and delicious as these Lemon Meringue Cupcakes. The aroma of fresh lemon filling your kitchen, the rhythmic hum of the mixer whipping up airy meringue, and finally, the delightful moment you toast the peaks to golden perfection – it’s a truly rewarding experience. Whether you’re a seasoned baker or just starting out, this recipe provides clear, simple steps to create a show-stopping dessert that will undoubtedly earn you rave reviews. Dive in and enjoy the process, and most importantly, savor every zesty, sweet, and fluffy bite!
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
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