Lemon meringue cupcakes are a refreshing and indulgent dessert that brings the classic flavors of lemon meringue pie to a convenient, portable treat. They combine a zesty lemon filling with a light, fluffy meringue topping, all encased in a moist and tender cupcake. These cupcakes are perfect for special occasions, family gatherings, or simply when you’re in the mood for something sweet and tangy. The balance of tart lemon and sweet meringue creates a delightful treat that is hard to resist.
Why We Love These Lemon Meringue Cupcakes
What makes lemon meringue cupcakes so special is their unique combination of flavors and textures. The bright, citrusy punch from the lemon curd pairs perfectly with the airy, pillowy meringue, creating a delightful contrast that makes each bite exciting. Additionally, cupcakes are incredibly versatile and easy to serve, making them a fantastic option for any gathering. Whether you’re enjoying them at a barbecue, a birthday party, or just as a special treat for yourself, they are bound to impress.
Ingredients for Lemon Meringue Cupcakes
To create these delicious lemon meringue cupcakes, you need a variety of fresh ingredients that work in harmony to deliver that fantastic flavor. Here’s a complete list of what you will need:
For the Lemon Curd
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/2 cup lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon kosher salt
- 1/4 cup unsalted butter, room temperature
For the Cupcakes
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 2 large eggs, room temperature
- 1 teaspoon lemon extract paste (optional)
- 1 1/2 cups cake flour (or all-purpose flour)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup whole milk (or sour cream)
For the Meringue
- 4 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar
How to Make Lemon Meringue Cupcakes
Creating your own lemon meringue cupcakes might seem challenging, but with a simple step-by-step process, you can master this recipe. Start by making the lemon curd, which is vital for the filling.
Prepare the Lemon Curd: Begin by setting up a double boiler. In a mixing bowl, whisk together the egg yolks, sugar, lemon juice, lemon zest, and salt. Place this bowl over simmering water, whisking constantly until the mixture thickens, typically around 10 to 15 minutes. Once thickened, remove from heat and stir in the butter until the curd is smooth. Allow it to cool before placing it in the refrigerator.
Cupcake Batter Preparation: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In one bowl, sift together the flour, baking powder, and salt. In another bowl, whisk together the melted butter, sugar, eggs, lemon zest, and optional lemon extract paste until well combined. Gradually combine the two mixtures, then add the milk, mixing until just combined.
Bake the Cupcakes: Fill each cupcake liner halfway with the batter and bake for about 18 to 22 minutes or until a toothpick inserted into the center comes out clean. Once baked, let the cupcakes cool completely on a wire rack.
Fill the Cupcakes: Once cooled, use a cupcake corer or a knife to hollow out the center of each cupcake. Carefully fill each cavity with the prepared lemon curd.
Make the Meringue: In a heatproof bowl, combine the egg whites and cream of tartar over simmering water. Whisk until the mixture is warm and the sugar has dissolved, around 3 to 4 minutes. Transfer to a stand mixer, and beat until soft peaks form. Gradually increase the mixer speed until stiff peaks form and the meringue is glossy.
Finish the Cupcakes: Using a piping bag, pipe the Swiss meringue onto each filled cupcake. If you have a culinary torch, lightly toast the meringue for added flavor and texture.
How to Serve Lemon Meringue Cupcakes
Serving lemon meringue cupcakes can be as simple or as elegant as you desire. Here are some serving suggestions to enhance your dessert experience:
Plating Considerations: Arrange the cupcakes on a decorative plate, garnishing with lemon slices or small edible flowers for an extra touch of elegance. You can also dust the tops with a bit of powdered sugar for a delicate finish.
Perfect Pairings: These cupcakes pair well with a light beverage, such as herbal tea or lemonade. You could also serve them alongside a scoop of vanilla ice cream or whipped cream for an added creamy texture.
Occasion Ideas: Whether you’re hosting a birthday party, a spring gathering, or an afternoon tea, these cupcakes will impress your guests. For a picnic, consider packing them in a sturdy container to keep them fresh.
Expert Tips for Lemon Meringue Cupcakes
To ensure your lemon meringue cupcakes turn out perfectly, keep these expert tips in mind:
Quality Ingredients: Use fresh lemon juice and zest for the best flavor. The quality of your ingredients has a direct impact on the taste of your final product.
Temperature Matters: Make sure your eggs are at room temperature before using them, as this helps the batter mix better and results in a better cupcake texture.
Whipping the Meringue: When making the meringue, ensure your mixing bowl is completely clean and dry, as any grease can prevent the egg whites from whipping properly.
Avoid Overbaking: Keep an eye on your cupcakes in the oven. Overbaking can lead to dryness. Remember, they will continue to cook slightly once removed from the oven.
Meringue Application: If you are new to piping meringue, practice on a piece of parchment paper before piping onto your cupcakes. This will help you build your confidence.
How to Store Lemon Meringue Cupcakes
Proper storage is essential for keeping your lemon meringue cupcakes fresh. Here’s how to do it effectively:
Short-Term Storage: These cupcakes are best enjoyed fresh, but if you need to store them, place them in an airtight container in the refrigerator for up to 2 days.
Long-Term Storage: If you want to prepare them in advance, consider freezing the cupcakes without the meringue. Wrap them tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to a month. When ready to enjoy, allow them to thaw in the refrigerator overnight before filling and topping with meringue.
Meringue Considerations: Meringue is best when fresh as it can become sticky if stored in the fridge for too long. To enjoy the best texture, serve them soon after decorating.
Variations of Lemon Meringue Cupcakes
While traditional lemon meringue cupcakes are delicious, you can customize this recipe to suit your taste preferences. Here are a few fun variations:
Berry Infusion: Add fresh berries to the lemon curd filling for a fruity twist. Strawberries or blueberries complement the lemon beautifully.
Ginger Addition: Incorporate some grated ginger into the cupcake batter for an exciting flavor kick that pairs wonderfully with lemon.
Different Citrus: Experiment with different citrus fruits, such as lime or orange, in place of lemon for a unique take.
Chocolate Drizzle: Add a drizzle of melted white chocolate over the toasted meringue for a rich, creamy contrast to the tartness of the lemon.
Vegan Twist: For a vegan version, substitute the eggs with aquafaba (the liquid from canned chickpeas) for the meringue and use plant-based butter and dairy alternatives.
Frequently Asked Questions About Lemon Meringue Cupcakes
Can I make lemon meringue cupcakes ahead of time?
Yes, you can prepare the cupcakes and lemon curd in advance. Assemble them closer to serving time for the best texture of the meringue.What can I substitute for lemons?
You can use other citrus fruits like limes or oranges to create a different flavor profile in your meringue cupcakes.Why is my meringue not stiffening?
Ensure that your mixing bowl and beaters are clean and dry. Also, the egg whites should be at room temperature for optimal whipping.Can I use store-bought lemon curd?
Absolutely! If you’re short on time, store-bought lemon curd can simplify the process and still taste delicious.
Lemon Meringue Cupcakes
Equipment
- Mixing Bowl
- Double boiler or heatproof bowl
- Cupcake Pan:
- Piping Bag
- Culinary torch
Ingredients
Lemon Curd
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/2 cup lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon kosher salt
- 1/4 cup unsalted butter room temperature
Cupcakes
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 2 large eggs room temperature
- 1 1/2 cups cake flour or all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup whole milk or sour cream
Meringue
- 4 large egg whites room temperature
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar
Instructions
- Prepare the lemon curd by whisking egg yolks, sugar, lemon juice, zest, and salt in a bowl over simmering water until thickened (10–15 minutes). Remove from heat, stir in butter, cool, then chill.
- Preheat oven to 350°F (175°C). Line a cupcake pan with liners. Sift flour, baking powder, and salt.
- In another bowl, mix melted butter, sugar, eggs, and lemon zest until combined.
- Gradually add dry ingredients and milk, mixing until just combined.
- Fill cupcake liners halfway with batter. Bake 18–22 minutes or until a toothpick comes out clean. Cool on a rack.
- Hollow out centers of cooled cupcakes. Fill with lemon curd.
- Make meringue by whisking egg whites and cream of tartar over simmering water until warm and sugar dissolves (3–4 minutes). Beat until stiff, glossy peaks form.
- Pipe meringue onto cupcakes. Torch lightly for toasted finish if desired.