Lemon Meringue Cupcakes
Prep time
Cook time
Total time
3 layers of yellow sunshine in each luscious bite, with a bright burst of sweet-tart lemon curd sandwiched between a fresh lemon cake and Italian meringue. Add a sprinkle of confectioners’ sugar on top of the meringue before browning for a little extra crunch.
Recipe type: Dessert | Cupcakes | Butter Cakes
Lemon Curd:
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup sour cream
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 tablespoons freshly grated lemon zest (about 2 lemons)
  • 2 cups granulated sugar
  • 4 large eggs
Italian Meringue:
  • ½ cup granulated sugar
  • 2 tablespoons water
  • 4 large egg whites
  • ½ teaspoon cream of tartar
  • 2 tablespoons confectioners' (powdered) sugar
Lemon Curd:
  1. See recipe for Lemon Curd. Prepare lemon curd in advance, allowing two or more hours to refrigerate before using.
Preheat oven to 350 degrees F. Prepare two standard 12-cup muffin pans; line with paper cupcake liners.
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the sour cream and lemon juice together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, lemon zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter and lemon zest in the bowl, with an electric mixer on medium speed begin by beating the butter and lemon zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the sour cream mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and sour cream mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Spoon the batter into the cupcake liners. Fill ⅔ full, using about ¼ cup of batter per cup. Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.
  7. Bake: Bake, rotating pan halfway through, 20 to 22 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on a wire cooling rack before frosting and decorating.
Italian Meringue:
  1. In a small heavy saucepan, stir together the sugar and water. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Turn down the heat to the lowest setting on a gas stove or remove from the heat on an electric stove to stop the cooking while egg whites are prepared.
  2. In a large mixing bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and beat until stiff peaks form. Set aside.
  3. Raise the heat to medium-high with the sugar mixture, and continue to cook the sugar mixture without stirring until it reaches a temperature of 236 degrees, a soft ball stage, using a candy or instant read thermometer to gauge the temperature. Remove from the heat. Immediately start pouring the hot sugar mixture, in a thin steady stream, into the beaten egg whites, while beating with an electric mixer at high speed. Be careful, the sugar is extremely hot and will burn your skin if you touch it. Continue beating until cool, about 2 minutes.
Assembly and Topping:
  1. Spread 1 tablespoon lemon curd on the top of each cupcake.
  2. Spoon the Italian Meringue on top of the lemon curd. Swirl the meringue with the back of the spoon to form attractive swirls and peaks.
  3. Change the oven temperature to broil. Place cupcakes on a baking sheet and place in the oven to brown the meringue under the broiler for 20 to 60 seconds or until the peaks in the meringue are golden brown, watching carefully to prevent the meringue from burning. Remove from oven and place baking sheet on a wire cooling rack to cool. Or, Lightly toast the meringue with a kitchen torch. Hold a small kitchen torch 3 to 4 inches from the meringue and wave it back and forth until the meringue is lightly browned all over.
  4. These cupcakes are best served immediately. Cover leftovers loosely with a foil tent and Refrigerate. Do not cover with plastic wrap as condensation will form under the plastic and soften the meringue.
Recipe Notes
Pan: Two Standard 12-Cup Muffin Pans Pan Prep: Paper Liners Oven Temp: 350° Yield: 24 to 26 Cupcakes Storage: Loosely Cover and Refrigerate

Help: Cake Hints and Tips, Making Meringue, Lemon Curd

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Recipe by at https://thebakingpan.com/recipes/cupcakes/lemon-meringue-cupcakes/