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MommaCottage Cheese Berry Cobbler 2 months ago
Berry cobbler:Sounds easy & delicious-use splendda...
various recipies
mTomato Bruschetta 2 months ago
must try
Sandra CoyeHello Dolly Bars 2 months ago
Why don't you allow us to download the recipes?
Blossom LadyPoultry Seasoning 2 months ago
JoAnne, if you don't like coriander you can just s...
JoAnnePoultry Seasoning 2 months ago
Can I use any other ingredient for the coriander?
You are welcome, Dolly :)
DollyBaked Goat Cheese Dip 3 months ago
Thank you.
I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 4 months ago
Sounds delicious!

Lemon Meringue Cupcakes

Blossom Lady
Feb 09, 2025 03:55 AM
Lemon Meringue Cupcakes

Light and refreshing cupcakes filled with lemon curd and topped with a meringue frosting! Take them to the next level by lightly torching them with a blow torch.

There are many types of pies in the world.

The classic apple pie, the juicy cherry pie, the fan-favorite pumpkin pie... but for me, nothing beats a big ol' slice of lemon meringue pie.

And today we're taking all those classic lemon meringue pie flavors — that tangy, light lemon curd and that sweet, crunchy meringue — and packing them into cupcake form.

I had so much fun baking these lemon meringue cupcakes, and I hope you enjoy making and eating them as much as I did!

Ingredients:
Lemon Cupcakes
  • ¾ cup (170g) unsalted butter, softened
  • 1 ¼ cups (250g) granulated sugar
  • 2 eggs (100g)
  • 2 teaspoons (9g) vanilla extract
  • 2 teaspoons lemon zest
  • 1 teaspoon lemon juice
  • ¼ cup (57g) sour cream
  • 2 ½ cups (300g) all-purpose flour
  • 2 ½ teaspoons (10g) baking powder
  • ¼ teaspoon (1g) kosher salt
  • 1 ½ cups (340g) whole milk

Lemon Curd
  • 4 egg yolks (80g)
  • ⅔ cup (134g) granulated sugar
  • Zest from 1 lemon
  • ⅓ cup fresh lemon juice (from about 2-3 lemons)
  • ⅛ teaspoon (1g) kosher salt
  • 6 tablespoons (85g) unsalted butter, softened

Meringue Frosting
  • 4 egg whites (120g)
  • ¼ teaspoon (1g) cream of tartar
  • 1 ¾ cups (350g) granulated sugar
  • ½ teaspoon (2g) vanilla extract
Total Time:
75 minutes
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