Description
Delight in these zesty Lemon Meringue Cupcakes featuring a tangy lemon curd center and a fluffy toasted meringue topping. Perfectly balanced between tart and sweet, these cupcakes offer a refreshing twist on a classic dessert that’s sure to impress at any gathering.
Ingredients
Lemon Curd Filling
- 3 large eggs (whole, at room temperature)
- 3/4 cup white sugar (granulated or caster sugar)
- 1/3 cup fresh lemon juice
- 80 grams butter (cut into cubes)
Cupcakes
- 120 grams unsalted butter (softened at room temperature)
- 220 grams caster sugar
- 1 tablespoon lemon zest (finely zested)
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla bean paste or vanilla extract
- 190 grams plain flour (all-purpose flour)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk (room temperature)
- 1/3 cup fresh lemon juice
Meringue Topping
- 4 egg whites (at room temperature)
- 1 cup caster sugar
- 1 pinch cream of tartar
Instructions
- Make Lemon Curd Filling: Prepare the lemon curd a day ahead or at least 3-4 hours prior for proper cooling and thickening. Place a saucepan with shallow water over low-medium heat until simmering. In a heat-proof bowl that fits over the saucepan without steam escaping, whisk together eggs and sugar, then add lemon juice. Add butter cubes and place over the simmering water. Whisk continuously for 10-15 minutes until the mixture thickens to a custard-like consistency. Remove from heat, transfer to a clean bowl, cover with plastic wrap to prevent skin, and refrigerate.
- Prepare Cupcake Batter: Preheat oven to 180°C (356°F). Line a 12-hole cupcake tray with paper cases. Using beaters or stand mixer on medium-high speed, cream softened butter, sugar, and lemon zest until pale and fluffy. Add eggs one at a time with vanilla, beating well between each addition until incorporated and fluffy.
- Combine Dry Ingredients: In a separate bowl, whisk together plain flour, baking powder, and salt. Gradually mix the dry ingredients into the butter mixture on low speed until just combined.
- Add Liquids: Pour in buttermilk and fresh lemon juice, mixing on low speed until the batter is smooth and just combined.
- Fill and Bake Cupcakes: Divide batter evenly into the paper cases using a scoop or spoon, filling each about two-thirds full. Bake in the preheated oven for 14-16 minutes or until a firm spongy texture is achieved when gently pressed. Remove from oven and cool on a wire rack completely.
- Prepare Meringue: In a clean, dry bowl, beat egg whites on medium-high until soft peaks form. Gradually add caster sugar one tablespoon at a time while continuing to beat. Add cream of tartar and beat for 1-2 minutes until glossy, stiff peaks form.
- Assemble Cupcakes: Once cooled, carefully cut out the center of each cupcake about two-thirds deep using a sharp knife, apple corer, or piping tip. Pipe the chilled lemon curd into the hollow until level with the cupcake top. Top with meringue, piping it decoratively over each cupcake.
- Toast Meringue: Using a handheld kitchen blowtorch, hold the flame 2-3 cm from the meringue and move evenly to toast edges golden brown without burning cases. Alternatively, place cupcakes under a hot grill/broiler for 1-2 minutes watching closely to avoid burning. Remove immediately once golden.
- Serve: Serve immediately for best texture and flavor experience.
Notes
- The lemon curd improves in flavor and texture if made a day ahead.
- Using room temperature ingredients ensures better batter and meringue performance.
- If you do not have a kitchen blowtorch, carefully monitor under the grill to prevent burning meringue.
- Ensure the mixing bowl for meringue is completely clean and dry to achieve proper peaks.
- Use fresh lemon juice for the best lemon flavor in curd and cupcakes.
- Do not overfill cupcake liners to avoid overflow during baking.
