If you're a fan of lemon meringue pie, you'll love these Lemon Meringue Cupcakes—a delightful twist on the classic dessert! These cupcakes feature a luscious lemon filling nestled inside a light, airy cupcake liner and topped with pillowy meringue that's beautifully toasted to golden perfection. They’re the ideal combination of sweet, tangy, and creamy, making them an irresistible treat for any occasion.
In this recipe, you’ll learn how to make a silky lemon filling, a perfectly whipped meringue, and how to assemble these gorgeous cupcakes with step-by-step guidance. Whether you're baking for a special event or just craving something indulgent, these cupcakes are sure to impress.
Ingredients
For the Lemon Filling
- 3 egg yolks – Adds richness and creates a velvety lemon curd texture.
- 3/4 cup granulated white sugar – Balances the tartness of the lemon juice.
- 3 tbsp all-purpose flour – Helps thicken the filling for a smooth, creamy consistency.
- Pinch of salt – Enhances the flavor and balances the sweetness.
- 1/2 cup fresh lemon juice – Provides a bright, tangy citrus flavor.
- 1/4 cup unsalted butter, melted and cooled – Adds silkiness and richness to the filling.
For the Meringue
- 3 egg whites (reserved from yolks) – Forms the base of the fluffy meringue topping.
- 6 tbsp granulated sugar – Stabilizes and sweetens the meringue.
- 1/4 tsp cream of tartar – Helps the egg whites whip into stiff, stable peaks.
Equipment Needed
- Mixing bowls
- Whisk
- Saucepan
- Cupcake tins
- Piping bag (optional)
- Kitchen torch (optional)
Step-by-Step Instructions
1. Make the Lemon Filling
- Whisk Ingredients – In a saucepan, whisk together the egg yolks, sugar, flour, and salt until smooth.
- Cook Over Medium Heat – Gradually add the lemon juice, whisking continuously. Cook over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil (about 5-7 minutes).
- Add Butter – Remove from heat and whisk in the melted butter until fully incorporated and smooth.
- Strain for a Smoother Texture (Optional) – If you prefer a silky-smooth filling, strain the mixture through a fine-mesh sieve to remove any lumps.
- Chill – Transfer the filling to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until fully cooled.
2. Make the Meringue
- Beat Egg Whites – In a clean, grease-free mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
- Add Cream of Tartar – Increase speed to high and add the cream of tartar, continuing to beat until stiff peaks form.
- Gradually Add Sugar – Add the sugar one tablespoon at a time, beating continuously until the meringue is glossy and holds stiff peaks.
3. Assemble the Cupcakes
- Prepare Cupcake Tins – Line a cupcake tin with paper liners.
- Fill with Lemon Filling – Evenly distribute the chilled lemon filling into the cupcake liners, filling each one about three-quarters full.
- Pipe or Spread the Meringue – If using a piping bag, pipe the meringue onto each cupcake in decorative swirls. If you don’t have a piping bag, use a spoon or spatula to spread the meringue, ensuring it covers the lemon filling completely.
- Torch the Meringue (Optional) – For a toasted, caramelized finish, lightly brown the meringue using a kitchen torch.
4. Bake the Cupcakes
- Preheat Oven – Set your oven to 375°F (190°C).
- Bake – Place the cupcakes in the oven and bake for 10-15 minutes, or until the meringue is lightly golden brown.
- Cool Completely – Allow the cupcakes to cool in the tins before serving.
Pro Tips for the Best Lemon Meringue Cupcakes
- Make sure your bowl and beaters are grease-free – Any oil residue can prevent egg whites from whipping properly.
- Use fresh lemon juice – Bottled juice lacks the same vibrant, fresh flavor.
- Torching vs. Baking – A kitchen torch gives a more even, caramelized finish to the meringue, while baking creates a more traditional, soft golden top.
- Add lemon zest – For an extra citrusy kick, stir in 1 teaspoon of lemon zest to the filling.
- Store properly – These cupcakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
Serving Suggestions
These Lemon Meringue Cupcakes are delightful on their own, but you can elevate the experience by serving them with:
- A dusting of powdered sugar for an elegant finish.
- Fresh berries like raspberries or blueberries to complement the citrus flavor.
- A side of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- A hot cup of tea or espresso for the perfect afternoon treat.
Final Thoughts: Why You'll Love This Recipe
These Lemon Meringue Cupcakes are a show-stopping dessert that combines zesty lemon curd with fluffy, lightly caramelized meringue for a flavor explosion in every bite. Whether you're baking for a celebration or just treating yourself, these cupcakes are guaranteed to impress.
Try this recipe today and enjoy a bite-sized twist on a classic favorite!