Lemon Meringue Pie Cupcakes Recipe

Lemon Meringue Pie Cupcakes are a delightful twist on the classic lemon meringue pie, combining the tangy flavor of lemon with the sweetness of meringue in individual cupcake form. These mini treats feature a tender lemon cupcake base, tangy lemon curd filling, and fluffy meringue topping, creating a perfect balance of flavors and textures. Whether served as a dessert for a special occasion or enjoyed as a sweet treat any day of the week, these cupcakes are sure to impress. Here’s how to make them:

Ingredients:

For the Lemon Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tablespoons lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup milk

For the Lemon Curd Filling:

• 1/2 cup fresh lemon juice
• 1/2 cup granulated sugar
• 2 large eggs
• 4 tablespoons unsalted butter, cubed

For the Meringue Topping:

• 4 large egg whites
• 1/2 cup granulated sugar
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

Instructions:

For the Lemon Cupcakes:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the lemon zest and lemon juice.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
6. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
7. Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cupcakes from the oven and let them cool completely on a wire rack.

For the Lemon Curd Filling:

1. In a small saucepan, whisk together the lemon juice, granulated sugar, and eggs.
2. Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
3. Remove the saucepan from the heat and stir in the cubed butter until melted and smooth.
4. Transfer the lemon curd to a heatproof bowl and let it cool to room temperature.

For the Meringue Topping:

1. In a clean mixing bowl, beat the egg whites with an electric mixer until foamy.
2. Add the cream of tartar and continue to beat until soft peaks form.
3. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat, until stiff peaks form.
4. Beat in the vanilla extract until well combined.

Assembly:

1. Using a sharp knife or cupcake corer, carefully remove the center of each cooled cupcake to create a small hole.
2. Fill each hole with a spoonful of cooled lemon curd filling.
3. Transfer the meringue topping to a piping bag fitted with a large star tip.
4. Pipe a swirl of meringue onto the top of each cupcake, covering the lemon curd filling completely.
5. Use a kitchen torch to lightly toast the meringue topping until golden brown and caramelized.
6. Serve the Lemon Meringue Pie Cupcakes immediately, or store them in an airtight container in the refrigerator for up to 3 days.

Tips:

• For best results, use fresh lemon juice and zest for the most vibrant lemon flavor.
• Make sure to let the cupcakes cool completely before filling and topping them to prevent the lemon curd from melting.
• If you don’t have a kitchen torch, you can broil the cupcakes in the oven for a few minutes to toast the meringue topping.

Conclusion:

Lemon Meringue Pie Cupcakes are a delightful dessert that’s perfect for lemon lovers and special occasions alike. With their tender lemon cupcakes, tangy lemon curd filling, and fluffy meringue topping, these cupcakes offer a perfect balance of sweet and tart flavors in every bite. Whether served at a birthday party, bridal shower, or afternoon tea, Lemon Meringue Pie Cupcakes are sure to impress your family and friends with their delicious taste and charming presentation.