Lemon Meringue Cupcakes
Ingredients
For the Cupcakes:
1 1/4 cups (160g) all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (113g) unsalted butter, room temperature
3/4 cup (150g) granulated sugar
2 large eggs
1/2 tsp vanilla extract
Zest of 1 lemon
2 tbsp lemon juice (freshly squeezed)
1/2 cup (120ml) whole milk
For the Lemon Curd Filling:
1/3 cup (80ml) lemon juice (freshly squeezed)
1 tbsp lemon zest
1/2 cup (100g) granulated sugar
2 large egg yolks
2 tbsp unsalted butter, cubed
For the Meringue Topping:
2 large egg whites
1/2 cup (100g) granulated sugar
1/4 tsp cream of tartar
1/2 tsp vanilla extract
Preparation
Make the Lemon Curd:
In a small saucepan over medium heat, whisk together lemon juice, zest, sugar, and egg yolks.
Cook, stirring constantly, until the mixture thickens (about 5–7 minutes).
Remove from heat, stir in butter until smooth. Let cool, then refrigerate until needed.
Bake the Cupcakes:
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla, lemon zest, and lemon juice.
Alternate adding flour mixture and milk, mixing until just combined.
Fill cupcake liners about 2/3 full and bake for 18–22 minutes or until a toothpick comes out clean.
Let cupcakes cool completely.
Prepare the Meringue:
In a heatproof bowl over a pot of simmering water (double boiler), whisk together egg whites, sugar, and cream of tartar until sugar dissolves and mixture is warm.
Transfer to a stand mixer and beat on high until stiff, glossy peaks form. Add vanilla extract.
Assemble the Cupcakes:
Core the center of each cupcake and fill with about 1 teaspoon of lemon curd.
Pipe meringue on top using a star or round tip.
Use a kitchen torch to lightly brown the meringue peaks (or place briefly under the broiler).