Moist lemon cupcakes filled with luscious lemon curd and topped with a fluffy crown of toasted Swiss meringue!
Is winter over yet?
I know, not even close…
BUT at least we’ve made it through the longest, darkest month of the year–January. And although we still have February to get through, it doesn’t mean we can’t indulge in some of the brighter, lighter, more citrusy flavors! So this week, I’m sharing my recipe for the most amazing Lemon Meringue Cupcakes!
Just like your classic lemon meringue pie, these cupcakes contain lusciously tart lemon curd and ultra fluffy cloud-like meringue. But instead of a pie crust, you have a moist lemon-kissed cupcake instead. These Lemon Meringue Cupcakes are a lemon lover’s dream, and I have no doubt they’ll lift those winter blues.
Why You’ll LOVE These Cupcakes
- The lemon curd, alone, is reason enough to make these cupcakes. It’s perfectly tart, tasty, and absolutely divine!
- The meringue on top is extra fluffy and creamy, thanks to the fact that it’s SWISS meringue.
- They’re gorgeous and bound to be a crowd pleaser!
How to Make the BEST Lemon Curd
Combine the ingredients: In a medium saucepan, whisk 4 egg yolks, one whole egg, and 1/2 cup of granulated sugar together until combined. Whisk in 1/4 cup of freshly-squeezed lemon juice, 1 and 1/2 Tablespoons lemon zest, and 1/8 teaspoon of salt. Add 2 Tablespoons of unsalted butter before placing the saucepan on the stove.
Cook the curd: Stir the mixture over medium heat, allowing the butter to melt and incorporate into the rest of the ingredients. DO NOT leave the saucepan, and make sure to stir the mixture constantly. After 3-4 minutes, the mixture should begin to thicken. Once it has reached a thick, pudding-like consistency, immediately remove it from the heat.
Strain the curd: Pour the lemon curd into a fine-mesh sieve set over a bowl, and use a spatula to push the curd through. Not only will this remove the lemon zest pieces, but also any cooked bits of egg that might have formed during the cooking process. Allow the lemon curd to cool completely.
How to Make Swiss Meringue
Whip the egg whites: In a stand mixer fitted with the whisk attachment, whip 4 large egg whites on high until stiff peaks form.
Cook the sugar syrup: In a medium saucepan, combine 1 and 1/4 cup of granulated sugar and 1/3 cup water. Cook the mixture over high heat until it registers 240ºF on an instant read thermometer. This usually takes about 5-6 minutes from the time the mixture starts to boil.
Combine the syrup with the whites: Immediately after the sugar syrup reaches 240ºF, pour it slowly into the whipped egg whites with the stand mixer set to medium speed. Make sure to pour it in a slow and steady stream, and try avoiding the whisk if you can.
Add the rest of the ingredients: Once you’ve added all of the syrup, turn the stand mixer up to high speed, and add 1 teaspoon of cream of tartar, 2 teaspoons freshly-squeezed lemon juice, and 1 and 1/2 teaspoons vanilla. Continue beating until the meringue is thick, fluffy, and cooled to room temperature. This can take anywhere from 7-10 minutes.
How to Assemble the Cupcakes
Core the cupcakes: Using a paring knife, cut a cone-shaped piece of cake out of the center of each cupcake. Try to only go about halfway deep, so that the curd doesn’t leak through the bottom.
Fill the cupcakes: Transfer the cooled lemon curd to a ziplock bag with the corner tip cut off, and pipe the curd into each cupcake. Trust me, this is so much quicker and easier than just spooning the curd into each cupcake!
Pipe the meringue on top: Transfer the Swiss meringue to a large pastry bag fitted with a large star tip (or a gallon-sized ziplock bag with the corner cut off), and pipe it on top of each cupcake. I started from the center, then swirled out and in at the top.
Toast the meringue: Using a small kitchen torch, lightly toast the meringue on top of each cupcake. Try not to hit the cupcake liner, as it will burn. If that happens, just blow any flame out. I wouldn’t recommend using the broiler for this step since it’s more difficult to toast it evenly. It’s also optional to toast the meringue, and the cupcakes will taste just as exquisite if the meringue isn’t toasted.
Lemon Meringue Cupcakes
Ingredients
Lemon Curd:
- 4 egg yolks
- 1 whole egg
- ½ cup granulated sugar
- ¼ cup lemon juice
- 1 ½ Tablespoons lemon zest
- ⅛ teaspoon salt
- 2 Tablespoons unsalted butter, cut into half-inch pieces
Lemon Cupcakes:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 egg whites
- 1 whole egg
- 1 cup sour cream (or Greek yogurt)
- 2 teaspoons vanilla
- ¼ teaspoon almond extract
- ¼ cup milk
- 3 Tablespoons freshly-squeezed lemon juice
- 1 ½ Tablespoons lemon zest
Swiss Meringue:
- 4 large egg whites
- 1 ¼ cups granulated sugar
- ⅓ cup water
- ½ teaspoon cream of tartar
- 2 teaspoons freshly-squeezed lemon juice
- 1 teaspoon vanilla
Instructions
Make the Lemon Curd:
- In a medium saucepan, whisk the egg yolks, whole egg, and sugar together until just combined. Whisk in the lemon juice, zest, and salt. Add the butter and cook over medium-low heat, stirring constantly, until the mixture has thickened, about 4-8 minutes minutes.
- Immediately strain the curd through a fine-mesh strainer into a medium-size bowl. Cover with plastic wrap and place in the refrigerator to cool completely.
Make the Cupcakes:
- Preheat oven to 350ºF degrees. Line a 12-count muffin pan with cupcake liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until combined; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until lightened and creamy. Beat in the egg whites and whole egg, one at a time, until combined, scraping down the sides and bottom of the bowl as needed. Beat in the sour cream, vanilla, and almond extract on medium speed.
- Pour the dry ingredients into the wet ingredients and mix until combined. Add the milk, lemon juice, and zest, then mix until just combined, scraping down the sides and bottom of the bowl as needed.
- Fill cupcake liners 2/3 of the way full. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Make the Meringue:
- Place the egg whites into the bowl of a stand mixer fitted with a whisk attachment (or large mixing bowl with a beater), and whisk on high speed until stiff peaks form.
- Pour the sugar and water into a small saucepan, and cook over medium heat, without stirring, until it reaches 240ºF. This usually takes about 5-6 minutes from the time it begins to boil. Immediately pour the hot sugar syrup in a slow, steady stream into the whipped egg whites, with the mixer running on medium speed; try to avoid hitting the whisk attachment.
- Once all the sugar syrup has been added, add the cream of tartar, lemon juice, and vanilla. Continue beating the meringue on high speed for 7-10 minutes, or until it’s cooled to room temperature and glossy peaks form. Transfer to a piping bag fitted with a large star tip.
To Assemble:
- Using a paring knife, carve a cone-shape piece out of the center of each cupcake. Try to cut only about halfway deep. Fill each cupcake with the lemon curd. Pipe the meringue on top by holding the tip straight above the center of the cupcake and slowly swirling outward, then inward. Use a kitchen torch to toast the meringue just before serving. Serve immediately or store covered in the refrigerator.