Lemon Meringue Cupcakes
Feb 09, 2025 03:55 AM
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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