Description
Delightful Lemon Meringue Cupcakes combine tangy lemon curd with fluffy meringue for a vibrant dessert perfect for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup lemon curd (store-bought or homemade)
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the milk, lemon juice, and lemon zest.
- Whisk together flour, baking powder, and salt in a separate bowl, then gradually mix into the wet ingredients.
- Fill each cupcake liner about two-thirds full and bake for 18-20 minutes.
- Cool completely on a wire rack.
- Remove the center of each cupcake and fill with lemon curd.
- Beat the egg whites and cream of tartar until soft peaks form, then add powdered sugar gradually until stiff peaks form.
- Pipe or spread the meringue onto the tops of the filled cupcakes.
- Toast the meringue under a broiler for about a minute until golden brown.
Notes
Fresh lemon juice and zest are key for bright flavor. You can use gluten-free flour if desired.