Lemon Meringue Pie Cupcakes Recipe

If you love the tangy sweetness of lemon meringue pie but want a more portable, individual serving option, these Lemon Meringue Pie Cupcakes are the perfect solution. They combine soft, fluffy cupcakes, a tart lemon curd filling, and a pillowy meringue topping toasted to golden perfection.

These bite-sized treats are ideal for parties, brunches, or anytime you crave a citrusy dessert. Follow this step-by-step guide to create these stunning and delicious cupcakes that taste as good as they look!

Ingredients

For the Cupcakes

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest

For the Lemon Curd

• ½ cup fresh lemon juice
• 2 tbsp lemon zest
• ½ cup granulated sugar
• 3 large egg yolks
• 4 tbsp unsalted butter, cubed

For the Meringue

• 3 large egg whites
• ½ cup granulated sugar
• ½ tsp cream of tartar
• 1 tsp vanilla extract

Instructions

Step 1: Make the Cupcakes

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually mix in the dry ingredients, alternating with milk, beginning and ending with the dry mixture. Stir in the lemon juice and zest until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about ¾ full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.

Step 2: Prepare the Lemon Curd

1. In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, and egg yolks.
2. Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
3. Remove from heat and whisk in the butter until smooth.
4. Transfer the curd to a bowl, cover with plastic wrap (pressed directly onto the surface to prevent a skin from forming), and chill for at least 1 hour.

Step 3: Make the Meringue

1. In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
2. Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form. Stir in the vanilla extract.

Step 4: Assemble the Cupcakes

1. Use a small knife or cupcake corer to remove the center of each cupcake, creating a well. Reserve the removed pieces for later.
2. Fill each well with lemon curd, then replace the cupcake tops (trimmed, if necessary).
3. Pipe or dollop the meringue on top of each cupcake, creating swirls for a decorative touch.

Step 5: Toast the Meringue

1. Use a kitchen torch to toast the meringue until golden brown. If you don’t have a torch, place the cupcakes on a baking sheet and broil on high for 1-2 minutes, watching carefully to prevent burning.

Serving and Storage Tips

Serving Suggestions

• Serve these cupcakes as the star of your dessert table with a side of fresh berries.
• Pair with a cup of hot tea or sparkling lemonade for a refreshing treat.

Storage Tips

• Refrigerate: Store cupcakes in an airtight container in the refrigerator for up to 3 days.
• Freeze: Freeze the unassembled cupcakes and lemon curd for up to 1 month. Assemble with fresh meringue before serving.

Helpful Notes

1. Use Fresh Lemons: Freshly squeezed lemon juice and zest are key to achieving the brightest, most authentic flavor.
2. Egg Whites Tip: Ensure your mixing bowl and beaters are completely grease-free when making the meringue to achieve stiff peaks.
3. Make Ahead: Bake the cupcakes and prepare the lemon curd a day in advance to save time. Add the meringue just before serving for the freshest results.

Tips from Well-Known Chefs

• Mary Berry: When making lemon curd, cook slowly over low heat to avoid curdling the eggs.
• Ina Garten: Add a pinch of salt to the meringue to balance the sweetness and enhance the overall flavor.
• Paul Hollywood: For extra texture, sprinkle crushed graham crackers over the lemon curd before adding the meringue.

Frequently Asked Questions

1. Can I use store-bought lemon curd?

Yes, store-bought lemon curd works well if you’re short on time, but homemade offers the freshest flavor.

2. What if I don’t have a kitchen torch?

Use your oven’s broiler function, keeping a close eye on the cupcakes to avoid burning the meringue.

3. Can I substitute lime for lemon?

Absolutely! Lime curd and zest create a tangy variation that’s just as delicious.

4. How do I keep the meringue stable?

Adding cream of tartar helps stabilize the egg whites, ensuring they hold their shape.

5. Can I use a box cake mix for the cupcakes?

Yes, a vanilla or lemon-flavored box mix can simplify the recipe while still tasting great.

6. Is it possible to make this recipe dairy-free?

Yes! Use a plant-based butter for the curd and a non-dairy milk alternative for the cupcakes.

7. How do I prevent the lemon curd from leaking?

Make sure the cupcake “plugs” fit snugly back into place after filling the centers with curd.

8. Can I add food coloring to the meringue?

Yes! A touch of yellow food coloring in the meringue can give it a sunny, decorative appearance.

9. Are these cupcakes suitable for freezing?

The cupcakes and curd freeze well, but it’s best to prepare the meringue fresh.

10. How do I know the meringue is done?

When you lift the beater, the meringue should form stiff, glossy peaks that don’t droop.