Lemon Meringue Pie Cupcakes are a delightful twist on the classic lemon meringue pie. They combine the tangy citrus flavor of lemon with a sweet and fluffy meringue topping, all in a convenient cupcake form. Here’s a recipe to make these delicious treats:
Ingredients:
For the Cupcakes:
- 1 and 1/2 cups all-purpose flour
- 1 and 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 (from about 2 lemons)
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup whole milk
For the Lemon Curd Filling:
- 1/2 cup lemon juice (from about 4 lemons)
- 1/2 cup granulated sugar
- 2 large egg yolks
- 2 tablespoons unsalted butter
For the Meringue Topping:
- 4 large egg whites
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Make the Cupcake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the lemon zest and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
3. Fill the Cupcake Liners:
- Divide the cupcake batter evenly among the cupcake liners, filling each about two-thirds full.
4. Bake:
- Bake the cupcakes in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool completely.
5. Make the Lemon Curd Filling:
- In a small saucepan, whisk together the lemon juice, granulated sugar, and egg yolks.
- Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
- Remove from heat and stir in the butter until it melts.
- Let the lemon curd cool to room temperature.
6. Fill the Cupcakes:
- Once the cupcakes and lemon curd are cool, use a small knife or an apple corer to make a hole in the center of each cupcake.
- Fill each hole with a spoonful of lemon curd.
7. Make the Meringue Topping:
- In a clean, dry mixing bowl, beat the egg whites until soft peaks form.
- Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat.
- Beat until stiff, glossy peaks form, and then add the vanilla extract.
8. Pipe the Meringue:
- Transfer the meringue to a piping bag fitted with a decorative tip and pipe swirls of meringue on top of each cupcake, covering the lemon curd filling.
9. Brown the Meringue:
- Use a kitchen torch to carefully brown the meringue topping until it’s golden brown. Alternatively, you can place the cupcakes under a broiler for a few seconds, but be sure to watch them closely to avoid burning.
10. Serve:
- Serve your Lemon Meringue Pie Cupcakes and enjoy!
These cupcakes are a delightful treat that combines the tartness of lemon curd with the sweetness of meringue, all in a convenient cupcake form. Enjoy!
