Lemon Meringue Cupcakes with Lemon Curd Filling Recipe

Introduction

These Lemon Meringue Cupcakes combine tangy lemon curd with a light, fluffy cupcake and a luscious toasted meringue topping. They capture all the flavors of a classic lemon meringue pie in a fun, handheld treat that’s perfect for any occasion.

Ingredients

• 3/4 cup granulated sugar
• 2 teaspoons fresh lemon zest
• 1 tablespoon cornstarch
• 4 large egg yolks
• 1/2 cup fresh lemon juice
• Pinch of fine sea salt
• 4 tablespoons unsalted butter (cold)
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 5 1/2 tablespoons salted butter (melted)
• 1 teaspoon water
• 3/4 cup + 2 tablespoons granulated sugar
• 2 teaspoons fresh lemon zest
• 1 1/2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 6 tablespoons cubed unsalted butter (room temperature)
• 1/3 cup vegetable oil
• 1/4 cup sour cream (room temperature)
• 1/2 cup whole milk (room temperature)
• 2 large eggs (room temperature)
• 1 teaspoon fresh lemon juice
• 1 1/8 cup granulated sugar
• 1/3 cup water
• 3-4 large egg whites
• 1/4 teaspoon cream of tartar
• 2 teaspoons vanilla bean paste

Instructions

1. Make the Lemon Curd Filling: Rub the lemon zest into 3/4 cup sugar until it looks like wet sand. In a pot, whisk the lemon zest sugar with the egg yolks and cornstarch. Add lemon juice and salt, then cook over medium-low heat, stirring constantly until thick and reaching 170°F (78°C). Strain through a fine mesh into a bowl, stir in cold butter and vanilla, then chill.
2. Make the Pie Crumb: Combine 1 cup all-purpose flour, 1 tablespoon sugar, melted butter, and water until crumbly. Press about 1 tablespoon of this mixture into the bottom of each cupcake liner in a pan. You should have enough for about 14 cupcakes.
3. Prepare Cupcake Batter: Preheat oven to 350°F (180°C). Rub 2 teaspoons lemon zest into 3/4 cup + 2 tablespoons sugar. In a mixer bowl, whisk together cake flour, baking powder, salt, and lemon sugar. Add cubed butter and mix on low until crumbly.
4. Mix Wet Ingredients: In another bowl, whisk vegetable oil, sour cream, milk, eggs, and 1 teaspoon lemon juice. Combine wet and dry ingredients, mixing just until combined.
5. Fill and Bake: Spoon batter into cupcake liners over the pie crumb, filling about 3/4 full. Bake 20-25 minutes until a toothpick comes out with a few moist crumbs. Cool cupcakes on a wire rack, then remove from pan.
6. Make Meringue Frosting: Combine 1 1/8 cup sugar and 1/3 cup water in a saucepan over medium heat. Whisk egg whites and cream of tartar in a mixer on medium-low speed. When the sugar syrup reaches 244°F (118°C), slowly pour it into egg whites while whisking on medium-high. Continue whisking until stiff, cooled peaks form, then mix in vanilla bean paste.
7. Assemble: Core out cupcake centers with a knife or apple corer. Fill each center with lemon curd. Pipe meringue on top and toast with a kitchen torch until golden brown.

Tips & Variations

• Use fresh lemons for the best bright, natural flavor in the lemon curd and zest.
• If you don’t have a kitchen torch, briefly broil the meringue in the oven watching closely to avoid burning.
• For a gluten-free version, substitute cake flour with a gluten-free blend and adjust the baking time as needed.
• Make the lemon curd a day ahead to save time and enhance flavor.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Due to the meringue topping, reheating is not recommended as it can deflate. Let refrigerated cupcakes come to room temperature before serving for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon curd filling ahead of time?

Yes, lemon curd can be made 1-2 days in advance and kept refrigerated in an airtight container. Just bring it to room temperature before filling the cupcakes.

What can I substitute for vanilla bean paste?

If you don’t have vanilla bean paste, use pure vanilla extract in the same quantity. It won’t have the vanilla specks but will provide a similar flavor.

Lemon Meringue Cupcakes with Lemon Curd Filling Recipe

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4.7 from 85 reviews

Lemon Meringue Cupcakes with Lemon Curd Filling are a delightful twist on the classic lemon meringue pie. Featuring a buttery pie crumb base, zesty and creamy lemon curd filling, soft lemon-infused cupcakes, and topped with a fluffy toasted meringue frosting, these cupcakes offer a perfect balance of tartness and sweetness in every bite. Ideal for spring and summer gatherings or any special occasion, they are sure to impress with their vibrant lemon flavor and elegant presentation.

• Author: Mia
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 15 minutes
• Yield: 14 cupcakes 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Lemon Curd Filling

• 3/4 cup granulated sugar
• 2 teaspoons fresh lemon zest
• 1 tablespoon cornstarch
• 4 large egg yolks
• 1/2 cup fresh lemon juice
• Pinch of fine sea salt
• 4 tablespoons unsalted butter (cold)
• 1 teaspoon vanilla extract

Pie Crumb

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 5 1/2 tablespoons salted butter (melted)
• 1 teaspoon water

Cupcake Batter

• 3/4 cup + 2 tablespoons granulated sugar
• 2 teaspoons fresh lemon zest
• 1 1/2 cups cake flour (measured by spooning into cup and leveling)
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 6 tablespoons cubed unsalted butter (room temperature)
• 1/3 cup vegetable oil
• 1/4 cup sour cream (room temperature)
• 1/2 cup whole milk (room temperature)
• 2 large eggs (room temperature)
• 1 teaspoon fresh lemon juice

Meringue Frosting

• 1 1/8 cup granulated sugar
• 1/3 cup water
• 3–4 large egg whites
• 1/4 teaspoon cream of tartar
• 2 teaspoons vanilla bean paste

Instructions

1. Make the Lemon Curd Filling: Rub the lemon zest into the sugar until it resembles wet sand to release the lemon oils. Add this mixture to a pot and whisk in the egg yolks and cornstarch until smooth.
2. Cook the Lemon Curd: Whisk in the fresh lemon juice and a pinch of salt. Cook the mixture over medium-low heat, stirring constantly to prevent curdling, until it thickens and reaches 170°F (78°C). It should coat the back of a spoon.
3. Strain and Chill: Pour the hot lemon curd through a fine mesh strainer into a clean bowl to remove zest and lumps. Stir in the cold unsalted butter and vanilla extract until smooth. Cover and chill until ready to use.
4. Prepare the Pie Crumb: In a bowl, combine the all-purpose flour, sugar, melted salted butter, and water. Mix until the mixture becomes crumbly resembling coarse sand.
5. Press into Cupcake Liners: Line a metal cupcake pan with paper liners. Press about one tablespoon of pie crumb into the bottom of each liner evenly. This will provide a crisp base for the cupcakes. You will have enough crumb for about 14 cupcakes.
6. Preheat Oven and Mix Dry Ingredients: Preheat your oven to 350°F (180°C). In a stand mixer bowl, rub the lemon zest into 3/4 cup plus 2 tablespoons granulated sugar. Whisk in the cake flour, baking powder, salt, and lemon sugar mixture. Add the cubed unsalted butter and mix on low speed until the texture resembles coarse sand, about 2-3 minutes.
7. Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, sour cream, whole milk, eggs, and lemon juice until smooth and combined.
8. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Mix just until combined, scraping down the sides to ensure even mixing but be careful not to overmix.
9. Fill Liners and Bake: Spoon the cupcake batter evenly into the prepared liners, filling each about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted comes out with a few moist crumbs attached.
10. Cool Cupcakes: Let cupcakes cool in the pan on a wire rack for 5-10 minutes. Carefully remove from the pan and allow to cool completely on the wire rack while you prepare the meringue.
11. Make Sugar Syrup for Meringue: In a small saucepan, combine 1 1/8 cup granulated sugar with 1/3 cup water. Heat over medium heat until the mixture reaches 244°F (118°C), stirring occasionally to dissolve sugar.
12. Whisk Egg Whites: While syrup heats, place egg whites and cream of tartar in a stand mixer bowl with a whisk attachment. Start whisking on medium-low speed until whites become frothy and bubbly.
13. Combine Syrup and Egg Whites: Once sugar syrup reaches 244°F, gradually pour it in a thin stream between the whisk and bowl while increasing mixer speed to medium-high. Avoid pouring directly on the whisk to prevent splatter.
14. Whisk to Stiff Peaks: Continue whisking until the meringue bowl is cool to touch and the mixture forms stiff, glossy peaks. Then fold in the vanilla bean paste until evenly incorporated.
15. Core Cupcakes: Place cooled cupcakes back into the pan. Using an apple corer or a knife, carefully remove the center of each cupcake to create a cavity for filling.
16. Fill Cupcakes: Spoon or pipe the chilled lemon curd filling into the hollowed centers of the cupcakes.
17. Pipe and Toast Meringue: Pipe meringue frosting on top of each filled cupcake, creating decorative peaks. Use a kitchen torch to gently toast the meringue until golden brown to add flavor and texture.

Notes

• For accurate cake flour measurement, spoon flour into the measuring cup and level off with a knife, avoiding scooping directly to prevent dense cupcakes.
• Ensure all dairy ingredients and eggs are at room temperature before mixing for best texture.
• Use a digital thermometer to monitor sugar syrup temperature for perfect meringue consistency.
• Chill the lemon curd thoroughly to help it set and prevent leaking during assembly.
• If you don’t have a kitchen torch, you can briefly broil the cupcakes on low heat, watching very closely to avoid burning.

Keywords: lemon meringue cupcakes, lemon curd cupcakes, lemon cupcakes, meringue frosting cupcakes, baked lemon cupcakes, citrus cupcakes