Print

Lemon Meringue Cupcakes with Lemon Curd Filling Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://miarosetti.com/lemon-meringue-cupcakes-with-lemon-curd-filling-recipe/