Experience the vibrant citrus flavors of a classic Lemon Meringue Pie in a delightful cupcake form. These Lemon Meringue Pie Cupcakes combine the zing of lemon with the light and airy sweetness of meringue for a mouthwatering treat that’s both visually stunning and deliciously tangy.
Ingredients:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 1/2 cup whole milk
For the Lemon Curd Filling:
- 1/2 cup fresh lemon juice (from about 4 lemons)
- 1/2 cup granulated sugar
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest (from about 1 lemon)
For the Meringue Topping:
- 3 large egg whites
- 3/4 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions:
1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
3. Creaming Butter and Sugar: In a separate bowl, cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy.
4. Lemon Zest and Eggs: Add the lemon zest to the creamed butter and sugar mixture. Then, add the eggs one at a time, mixing well after each addition.
5. Lemon Juice and Dry Mix: Stir in the fresh lemon juice until well combined. Gradually add the dry mixture (flour, baking powder, and salt) to the wet mixture, alternating with whole milk, beginning and ending with the dry mixture. Mix until the batter is smooth.
6. Cupcake Batter: Divide the cupcake batter evenly among the cupcake liners, filling each about two-thirds full.
7. Baking Beauty: Bake the cupcakes in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove them from the oven and let them cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.
8. Lemon Curd Filling: While the cupcakes are cooling, prepare the lemon curd filling. In a saucepan, whisk together the fresh lemon juice, granulated sugar, egg yolks, and unsalted butter over medium heat. Stir continuously until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the lemon zest. Allow it to cool.
9. Hollowing Out: Once the cupcakes have cooled, use a small spoon or an apple corer to hollow out the center of each cupcake, creating a small well.
10. Filling with Lemon Curd: Fill each well with a spoonful of the prepared lemon curd filling.
11. Meringue Topping: In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat. Beat until stiff, glossy peaks form, and then mix in the vanilla extract.
12. Piping Meringue: Using a piping bag or a spoon, top each cupcake with a swirl of the meringue mixture, covering the lemon curd completely.
13. Toasted Perfection: If you have a kitchen torch, lightly torch the meringue topping until it’s beautifully browned. If not, you can place the cupcakes under a broiler for a few seconds, but watch them carefully to avoid burning.
14. Chilling and Serving: Refrigerate the cupcakes for about 30 minutes before serving to allow the lemon curd to set slightly. Enjoy your homemade Lemon Meringue Pie Cupcakes!
Lemon Meringue Pie Cupcakes transform the classic pie’s zesty, sweet, and airy flavors into a delectable handheld treat. These cupcakes are a mouthwatering blend of textures and flavors, with a moist lemon cupcake base, luscious lemon curd filling, and a beautifully toasted meringue topping. Share them with friends and family for a sweet and tangy dessert that will not disappoint.