Imagine biting into a light and fluffy lemon cupcake, topped with a tangy lemon curd filling, and crowned with a cloud-like meringue. These Lemon Meringue Cupcakes are a delightful twist on the classic lemon meringue pie, combining the zestiness of fresh lemons with the sweetness of a cupcake. Prepare to be transported to a sunny day with every bite!
Whether you’re a lemon lover or simply looking for a refreshing treat, these cupcakes are sure to impress. The combination of textures and flavors is simply divine, making them the perfect addition to any special occasion or just a beautiful afternoon indulgence. Get ready to impress your friends and family with this irresistible dessert!
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- Zest of 2 lemons
- 1/2 cup fresh lemon juice
- 1/2 cup granulated sugar
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar
Instructions:
1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and 3/4 cup of sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
4. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Stir in the lemon zest.
5. Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
7. While the cupcakes are cooling, prepare the lemon curd filling. In a small saucepan, whisk together the lemon juice and 1/2 cup of sugar. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes. Remove from heat and let cool.
8. Using a sharp knife or an apple corer, cut a small cone-shaped piece out of the center of each cupcake, removing about 1 inch of the cake. Fill each hole with a spoonful of the lemon curd filling.
9. In a clean bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the remaining 6 tablespoons of sugar, beating until stiff, glossy peaks form.
10. Pipe or dollop the meringue onto the tops of the filled cupcakes, making sure to cover the lemon curd completely.
11. Using a kitchen torch or by placing the cupcakes under the broiler for a few seconds, lightly brown the meringue.
Serve these delightful Lemon Meringue Cupcakes chilled or at room temperature, and enjoy the perfect balance of sweet and tart flavors in every bite!
