There’s something about sunshine that just makes me want fruity and fluffy desserts. You too? Well, then you’ll need to save this lemon cupcake recipe for the next warm day that has you craving an indulgent cupcake treat.
Lemon Meringue Cupcakes
Lemon meringue pie is such a classic dessert and every classic dessert must be created into a cupcake version right? You get a soft cupcake base, a bright creamy lemon curd, and it’s finished with a light-as-air meringue topping. I modified my standard cupcake batter to give us that fresh and fruity lemon zing. I recommend liners in your muffin pan, which will make it much easier to move and cool the cupcakes as you add the meringue. I also recommend using a cupcake corer, which helps you get the homemade lemon curd filling cleanly into the center of each cupcake—a sharp knife also works but this tool is so fast and easy to use.
Lemon Meringue Cupcake Topping
This may seem like a long recipe, and yes it basically is, BUT sometimes recipes that are a little time-consuming are more than worth the total time. Once you taste these you’ll know what I mean. Every second you spend as you cream together the egg whites and sugar for the stiff peaks of this meringue will pay off! The cake portion is deliciously soft and moist and of course these have an abundance of fresh lemon flavor. I’ve noted in the recipe you can use the homemade lemon curd listed or you can use a purchased one from the grocery store, if you have the time definitely try the fresh curd. It’s completely amazing and you can use any you have left over for toast the next morning. Now I’m thinking I’m going to want these cupcakes more than I want a Lemon Meringue Pie. I get the best of both all in one. Enjoy!
Lemon Curd
Ingredients
6 Tbsp salted butter 1 cup granulated sugar 1 1/2 Tbsp finely grated lemon zest 4 large egg yolks 1 large egg 1/2 cup fresh lemon juice
Directions
In a mixing bowl, using an electric hand mixer set on medium-high speed, whip together butter, sugar and lemon zest until slightly pale and fluffy, about 2 minutes. Blend in egg and yolks one at a time, mixing just until combined after each addition. Stir in lemon juice. Pour mixture into a 3 quart, non-reactive saucepan and heat mixture over medium-low heat. Cook mixture, stirring constantly, until mixture reaches 172 degrees on a candy thermometer (a fairly thick layer should coat the back of a wooden spoon and a path can be drawn through the mixture, basically the mixture should hold its shape pretty well.). Remove from heat and press mixture through a fine mesh strainer into a bowl to remove lemon zest. Cover with plastic wrap pressing directly against the surface of the curd and chill at least 2 hours.
