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Lemon Meringue Cupcakes

This recipe is for lemon meringue cupcakes that have three components: a butter and sugar-based cupcake, a homemade lemon curd filling, and a toasted meringue topping. The cupcakes are made by creaming butter and sugar, then mixing in eggs and vanilla before alternating additions of dry ingredients and buttermilk. While the cupcakes bake, lemon curd is made by cooking egg yolks, lemon zest and juice, and sugar until thick. The baked cupcakes are hollowed out and filled with lemon curd before being topped with meringue made from whipped egg whites, sugar, and vanilla that is then broiled until toasted.

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44 views4 pages

Lemon Meringue Cupcakes

This recipe is for lemon meringue cupcakes that have three components: a butter and sugar-based cupcake, a homemade lemon curd filling, and a toasted meringue topping. The cupcakes are made by creaming butter and sugar, then mixing in eggs and vanilla before alternating additions of dry ingredients and buttermilk. While the cupcakes bake, lemon curd is made by cooking egg yolks, lemon zest and juice, and sugar until thick. The baked cupcakes are hollowed out and filled with lemon curd before being topped with meringue made from whipped egg whites, sugar, and vanilla that is then broiled until toasted.

Uploaded by

VK
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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RECIPE

Lemon Meringue Cupcakes


Author: Sarah | Broma Bakery
Serves 7 cupcakes ADJUST SERVINGS

INGREDIENTS
For the cupcakes

 1 stick unsalted butter, room temperature


 3/4 cup sugar
 2 large eggs, room temperature
 2 teaspoons vanilla extract
 1 1/2 cups all-purpose flour
 1 1/2 teaspoons baking powder
 1 teaspoon salt
 1/2 cup buttermilk

For the lemon curd

 3 large egg yolks


 1 1/2 tablespoons lemon zest
 1/2 cup lemon juice
 1/2 cup sugar
 6 tablespoons butter

For the meringue

 3 large egg whites


 1/2 cup sugar
 1 teaspoon vanilla extract

INSTRUCTIONS
1. Preheat oven to 350°F. Line a cupcake tray with 7 extra large cupcake molds.*
2. In a large bowl using a whisk, mix the butter and sugar util light and fluffy,
about 2 minutes. Add in eggs and vanilla extract, mixing until combined.
3. In a separate bowl, combine the flour, baking powder, and salt. Alternate
mixing in the flour and the buttermilk until everything comes together. Do not
overmix.
4. Using a ¼ cup scoop, scoop two scoops of batter into each cupcake mold. Tap
the cupcake tray against a solid surface to even out the cupcake batter's
surface. Place in oven and bake for 27 minutes, until the tops of the cupcakes
are golden around the edges and a knife comes out clean when inserted into
the center of the cupcake.** Allow to cool to room temperature before
assembling.
5. While the cupcakes are baking, make the lemon curd. Create a double boiler
and, in the top bowl, whisk together the egg yolks, lemon zest, lemon juice,
and sugar. Whisk constantly over medium high heat for 6-7 minutes, until the
curd becomes thick and coats the back of a spoon. Immediately remove from
heat and whisk in butter until beautiful and glossy!
6. Strain the curd through a fine mesh sieve to remove any lumps, then place in a
bowl, cover with plastic wrap, and set in fridge until you're ready to assemble
your cupcakes.
7. Using a small sharp knife, cut a 1 inch diameter conical hole into the top of the
cupcakes. Scoop as much cupcake out as you'd like, depending on how much
curd you want (I created a pretty wide and deep hole). Cut the top off of the
cone and save it as a lid for the cupcake. Scoop 1-2 tablespoons of lemon curd
into the center of the cupcake, then top with the cupcake lid. Repeat with all
cupcakes.
8. Now make the meringue! In a standing mixer, whip the egg whites until light
and fluffy, about 3 minutes. Slowly add in the sugar and vanilla extract, and
continue to whip until the meringue holds stiff peaks.
9. Scoop the meringue on top of the filled cupcakes, using a large spoon to create
pretty folds in the meringue. Remove the top rack from your oven and place
meringues under the broiler on high for 2-4 minutes, turning halfway for even
baking. I didn't move away from the oven, as the meringues can burn in 2
seconds! Just watch them like a hawk. Allow the tops to cool to room
temperature before serving.

RECIPE NOTES
*I used HUGE cupcake molds. If you only have regular sized ones, you will end up
with more than 7 cupcakes. Probably around 12.
**If using regular sized cupcake molds, this number will be shorter. Check them after
18 minutes.

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