Fluffy Lemon Meringue Cupcakes (Printable)

Light lemon cupcakes with zesty curd and golden toasted meringue atop, bursting with fresh citrus flavors.

# What You'll Need:

→ Lemon Cupcakes

01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -
09 -
10 -

→ Lemon Curd

11 -
12 -
13 -
14 -
15 -

→ Meringue Topping

16 -
17 -
18 -
19 -

# How To Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Whisk together flour, baking powder, baking soda, and salt in a bowl.
03 - In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add lemon zest and juice.
04 - Add flour mixture in three parts, alternating with milk. Mix until just combined.
05 - Divide batter evenly among cupcake liners. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
06 - Whisk eggs, sugar, lemon juice, and zest in a heatproof bowl. Place bowl over a saucepan of simmering water (double boiler). Whisk constantly until thickened, about 8 minutes. Remove from heat and stir in butter until smooth. Cool completely.
07 - Using a small knife or apple corer, remove the center of each cupcake. Fill each cavity with lemon curd.
08 - Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form. Beat in vanilla.
09 - Pipe or spoon meringue onto cupcakes. Toast meringue under a broiler for 1-2 minutes or use a kitchen torch until golden.
10 - Serve immediately or refrigerate for up to 2 days.

# Tips from dashanddishes:

01 -
  • The combination of tangy lemon curd hidden inside fluffy cupcakes creates this wonderful surprise moment with every bite
  • Toasted meringue on top brings that campfire marshmallow nostalgia while feeling completely elegant and special
02 -
  • The lemon curd must be completely cooled before filling the cupcakes or the meringue will slide right off
  • Room temperature egg whites beat up much better than cold ones, so plan ahead and let them sit out
03 -
  • Use fresh lemons rather than bottled juice for the brightest, most authentic flavor
  • The cream of tartar is not optional, it is what keeps your meringue stable and fluffy

Return