Bright lemon flavor is amazing in this easy to follow recipe for lemon meringue cupcakes with an easy lemon curd filling. A light and moist cupcake is filled with bright curd and topped with a homemade meringue for a perfect lemon treat that is sure to please any lemon lover.
Lemon Meringue Cupcakes
Cupcakes are never a bad choice for dessert. Handheld, easy, and kid-friendly, they are a favorite to see on the menu. This recipe kicks them up just a bit with the addition of a homemade lemon curd filling and a simple meringue topping. While the recipe has a few steps to manage, it is worth the time invested to create a delicious recipe that is sure to become a new favorite.
If you like lemon flavor, you will also enjoy this lemon cake recipe, roasted blueberry cheesecake with candied meyer lemon, or the lavender-lemon curd & mascarpone raspberry tarts. All are elvated flavors that use the sour of lemon to cut the sweetness of the recipe.
Is Meringue Safe to Eat?
In general, most find meringue safe to eat. With the regulations on eggs in most grocery stores making them pasteurized to kill bacteria it is rare to find an issue of salmonella. However, if concerned, the torch or final cooking of the meringue will be enough to heat to 160°F internally making it safe to eat.
Can I Use Ready Made Lemon Curd?
Yes. If you prefer to skip the step, you can easily pick up a jar of lemon curd from your grocery store to put inside your cupcakes. I prefer the brightness of a freshly made lemon curd, but you can find many options in the market now that are delicious and affordable. If possible, look for Waitrose lemon curd. It has the smoothest and best flavor, in my opinion.
Can I Use A Different Topping?
If you prefer to avoid the use of meringue, you can get a similar flavor with a vanilla frosting or whipped topping. Whipped cream is sometimes used as well. While whipped cream or whipped topping gives the light and airy option you want, they don't always stand up well if not eaten right away. So, if making ahead of time to serve later, you may prefer to go with a light whipped icing or to top them just before serving.
What Can I Use to Toast The Meringue?
I prefer using the oven when possible, but if you happen to have a culinary torch, it is a perfect option. These little butane gas lighters are designed for this purpose and handy for adding the color to the topping in seconds. If using these, be safe with the open flame, and be aware that they may not get the meringue to the safe to eat temperature. This is usually not a problem as most are not worried about meringue because of the egg pasteurization mentioned above.
Ingredients for Cupcake
- Unsalted butter
- Granulated sugar
- Eggs
- Lemon juice
- Baking powder
- Salt
- All-purpose flour
Ingredients for Lemon Curd
- Egg yolks
- Granulated sugar
- All-purpose flour
- Salt
- Lemon juice
- Lemon zest
- Unsalted butter
- Water
Ingredients for Meringue Topping
- Egg whites
- Salt
- Sugar
Handy Kitchen Tools
How to Make Lemon Curd
In a small saucepan, over low heat, whisk together the egg yolks, sugar, flour, and salt until incorporated.
Whisk in the lemon juice, lemon zest, water, and melted butter.
Raise the heat to medium, and cook, whisking constantly, for 5-7 minutes until smooth and thickened.
Remove from heat and set aside. May chill in covered container until ready to use.
How to Make Lemon Cupcakes
Preheat the oven to 375°F and line a muffin tin with cupcake liners.
In a medium bowl, beat together the butter and sugar until light and fluffy.
Beat in the eggs, lemon juice, baking powder, and salt.
Mix in the flour until just combined.
Fill the prepared cupcake liners ¾ full.
Bake for 15-17 minutes until a toothpick inserted in the middle of the cupcake comes out clean and they are golden on top.
Remove from the oven and cool in the pan. Do not remove from the cupcake pan.
Do not turn off oven.
How to Make Meringue Topping
In a medium bowl, beat egg whites with salt until just beginning to stiffen.
Add in the sugar and continue beating until the stiff peaks form.
Scoop the meringue into a pastry bag with large round tip or no tip.
How to Assemble the Lemon Meringue Cupcakes
With a sharp knife, or a small round cookie cutter, remove the center of each cupcake about 1" deep, leaving most of the cupcake remaining. I used a 1" piping bag tip to create the circles.
Fill the open centers of the cupcakes with a spoon of lemon filling, just until it is filled to the top but not overflowing.
Pipe the meringue onto the cupcakes just covering the top or spread with a spoon creating small peaks at the top.
Return the cupcakes to the oven for 5-6 minutes until the meringue is just browned.
Remove and let cool before serving.
Refrigerate leftovers.
Note: You may also use a torch to brown the meringue instead of placing back into the oven if preferred.
More Delicious Desserts
If you need more deliciousness on your dessert menu, we have tons of options to fit your cravings. Whether you want something with custard, cream, chocolate, or fruit, the recipes below are going to soon become favorite additions to your menu.
- 30 Heavenly OREO Dessert Recipes
- Easy Traditional Tiramisu Dessert Recipe
- The Perfect New York Style Cheesecake Recipe
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📖 Recipe
Lemon Meringue Cupcakes with Lemon Curd Filling
Follow this step by step tutorial to make your own lemon meringue cupcakes complete with lemon curd filling for a delightful bright treat everyone loves!
Ingredients
Lemon Curd
- 3 egg yolks
- ¾ cup granulated sugar
- 3 tablespoon all-purpose flour
- Pinch of salt
- 3 tablespoon lemon juice
- 2 tablespoon lemon zest
- ½ cup water
- 2 tablespoon unsalted butter, melted
Lemon Cupcakes
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 eggs
- 3 tablespoon lemon juice
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups all-purpose flour
Meringue
- 3 egg whites
- Pinch of salt
- ¼ cup granulated sugar
Instructions
How to Make Lemon Curd
- In a small saucepan, over low heat, whisk together the egg yolks, sugar, flour, and salt until incorporated.
- Whisk in the lemon juice, lemon zest, water, and melted butter.
- Raise the heat to medium, and cook, whisking constantly, for 5-7 minutes until smooth and thickened.
- Remove from heat and set aside. May chill in covered container until ready to use.
How to Make Lemon Cupcakes
- Preheat the oven to 375°F and line a muffin tin with cupcake liners.
- In a medium bowl, beat together the butter and sugar until light and fluffy.
- Beat in the eggs, lemon juice, baking powder, and salt.
- Mix in the flour until just combined.
- Fill the prepared cupcake liners ¾ full.
- Bake for 15-17 minutes until a toothpick inserted in the middle of the cupcake comes out clean and they are golden on top.
- Remove from the oven and cool in the pan. Do not remove from the cupcake pan.
- Do not turn off oven.
How to Make Meringue Topping
- In a medium bowl, beat egg whites with salt until just beginning to stiffen.
- Add in the sugar and continue beating until the stiff peaks form.
- Scoop the meringue into a pastry bag with large round tip or no tip.
How to Assemble the Lemon Meringue Cupcakes
- With a sharp knife, or a small round cookie cutter, remove the center of each cupcake about 1" deep, leaving most of the cupcake remaining. I used a 1" piping bag tip to create the circles.
- Fill the open centers of the cupcakes with a spoon of lemon filling, just until it is filled to the top but not overflowing.
- Pipe the meringue onto the cupcakes just covering the top or spread with a spoon creating small peaks at the top.
- Return the cupcakes to the oven for 5-6 minutes until the meringue is just browned.
- Remove and let cool before serving.
- Refrigerate leftovers.
- Note: You may also use a torch to brown the meringue instead of placing back into the oven if preferred.
Notes
If preferred, any vanilla or lemon frosting can be piped onto the cupcakes in place of the meringue.
Recommended Products
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Wilton Seasonal Cupcake Liners, 300-Count -
Wilton Perfect Results Premium Non-Stick Bakeware Muffin Pan & Cupcake Pan, 12-Cup, Steel -
Culinary Cooking Torch- Kitchen Food Torch for Creme Brulee, Baking, Desserts and Searing- Butane Torch Lighter (Butane Gas Not Included)- Black -
Cuisinart HM-90BCS Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, Brushed Chrome
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 310Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 103mgSodium: 329mgCarbohydrates: 48gFiber: 1gSugar: 34gProtein: 5g
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