LEMON MERINGUE CUPCAKES
An enjoyable twist on the traditional Easter dessert, these lemon meringue cupcakes consist of the moistest cupcakes you will ever have, filled with creamy--yet fairly light--lemon curd and topped with a marshmallow-like meringue.
Provided by CookieGirl
Categories Holidays and Events Recipes Easter Desserts
Time 1h
Yield 12
Number Of Ingredients 17
Steps:
- Combine lemon juice, eggs, sugar, and lemon zest for lemon curd in a small saucepan over low heat. Cook, whisking constantly, until thick enough to coat the back of a spatula or spoon, about 10 minutes. Remove from the heat and strain through a sieve into a bowl. Stir in butter until melted; set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Sift flour, sugar, baking powder, and salt for cupcakes into a large bowl. Pour milk, oil, vanilla extract, and egg onto the dry mixture. Mix thoroughly with an electric mixer of by hand. Pour in hot water and mix to combine; batter will be thin. Spoon batter into the prepared muffin liners, filling about 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Core each cupcake using either a corer or a knife. Spoon in lemon curd.
- Pour sugar and egg whites into a large bowl. Place the bowl over a saucepan or pot of simmering water. Whisk constantly until sugar is dissolved and egg whites are warm, to between 120 and 140 degrees F (49 to 60 degrees C) on a thermometer, 4 to 6 minutes. Remove from the heat.
- Mix in lemon juice and whip at high speed until stiff peaks form. Pipe meringue onto the cupcakes.
- Set an oven rack about 10 inches from the heat source and preheat the oven's broiler.
- Place cupcakes under the preheated broiler until meringue has browned, about 2 minutes.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 38.1 g, Cholesterol 71.7 mg, Fat 9.9 g, Fiber 0.5 g, Protein 4.8 g, SaturatedFat 3.5 g, Sodium 223.6 mg, Sugar 27.1 g
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Juman Ahmed
[email protected]These cupcakes are the perfect combination of sweet and tart. I love them!
Birungi Jackie
[email protected]I'm not a big fan of lemon meringue, but these cupcakes were surprisingly good.
Fikreab Chala
[email protected]These cupcakes are a bit pricey to make, but they're perfect for a special occasion.
Brianna Lamour
[email protected]I love the combination of lemon and meringue in these cupcakes. They're the perfect balance of sweet and tangy.
Gamer Helping
[email protected]These cupcakes are a bit too time-consuming to make, but they're definitely worth the effort.
Al Mahdy
[email protected]I followed the recipe exactly, but my cupcakes didn't turn out as fluffy as I expected.
Kamo Nkosi
[email protected]These cupcakes are a bit too sweet for my taste, but they're still pretty good.
PEDRO ELECTRICAL ENTERPRISES Samuel Ezenwa
[email protected]I've made these cupcakes several times now and they always turn out perfectly. They're my go-to recipe for lemon meringue cupcakes.
Mosadoluwa Ibrahim
[email protected]I made these cupcakes for my daughter's birthday party and they were a huge success! All the kids loved them.
Jennifer Jara
[email protected]These cupcakes are absolutely delicious! The lemon curd is tart and tangy, and the meringue frosting is perfectly sweet and fluffy.
MATTHEW ZAMORA
[email protected]I'm not much of a baker, but these cupcakes were surprisingly easy to make. The instructions were clear and concise, and I didn't have any problems following them.
Sobuj Sarkar
[email protected]These lemon meringue cupcakes were a hit at my last party! The combination of the sweet and tangy lemon curd with the fluffy meringue frosting was simply divine. I followed the recipe exactly and they turned out perfectly.