Lemon Meringue Cupcakes

Homemade cupcakes are hollowed out then filled with tangy lemon filling and topped with meringue.

Lemon Meringue Cupcakes!
Photo by Diane V.
Lemon Meringue Cupcakes!
Lemon Meringue Cupcakes!
Photo by Diane V.
Lemon Meringue Cupcakes!
Lemon Meringue Cupcakes!
Photo by Diane V.
Lemon Meringue Cupcakes
Lemon Meringue Cupcakes!
Lemon Meringue Cupcakes!
Lemon Meringue Cupcakes!

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • Lemon Filling:

  • 3

    large egg yolks (reserve whites for meringue)

  • 3/4

    cup sugar

  • 3

    tablespoons all-purpose flour

  • Pinch of salt

  • 3

    tablespoons fresh lemon juice

  • 2

    tablespoons lemon zest, loosely packed

  • 1/2

    cup water

  • 2

    tablespoons unsalted butter, melted

  • Cupcakes:

  • 1 1/2

    cups all-purpose flour

  • 2

    teaspoons baking powder

  • 3/4

    teaspoon salt

  • 1

    stick (1/2 c) unsalted butter, softened

  • 1

    cup sugar

  • 2

    large eggs

  • 3

    tablespoons fresh lemon juice

  • Meringue:

  • 3

    large egg whites

  • Pinch of salt

  • 1/4

    cup sugar

Directions

Make the Lemon Filling: In a small mixing bowl, whisk the egg yolks; stir in the sugar, flour, and salt; whisk in the lemon juice, zest, water, and melted butter. Transfer mixture to a small (1 qt) non-stick saucepan over medium heat and cook, whisking constantly, until filling is thick. Remove from heat; cover pot and set aside. (I placed a paper towel over the pot then placed the cover over it to absorb any moisture.) Make the Cupcakes: Line 12 cups of a standard muffin pan with paper liners. Set aside. Heat oven to 375° F. In a small mixing bowl, stir together the flour, baking powder, and salt and set aside. In a medium bowl and using a hand mixer, beat together the butter and sugar until light and fluffy; beat in eggs, 1 at a time, until each is incorporated. Beat in lemon juice. Beat in the flour mixture just until combined. Divide batter between the 12 cupcake liners. Bake 16-19 minutes, or until centers of cupcakes test done with a toothpick. Remove cupcakes from oven (don't turn off oven) and cool on a wire rack 6-8 minutes while you prepare the meringue. Make the Meringue: Using a hand mixer on high speed, beat the reserved egg whites with a pinch of salt until mixture begins to stiffen; add sugar and beat until stiff, glossy peaks form. Set aside. Using a thin bladed, sharp knife remove centers from cupcakes, being careful not to cut all the way to the bottom of cupcake. Fill the centers with the lemon filling. (You might need to stir it first.) Spoon dollops of meringue over tops of cupcakes, spreading out to the edges and swirling the top. Return cupcakes to oven and bake until meringue peaks are golden brown. (I oven broiled them on medium heat instead, to ensure the cupcakes didn't overbake.) Remove cupcakes from pan to a wire rack and cool for 10 minutes. Transfer cupcakes to the refrigerator and chill about a hour before serving.

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