Description
Delicate and fluffy cupcakes filled with tangy lemon curd and topped with light, airy toasted meringue for a perfectly balanced sweet and citrusy dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1/2 cup milk
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup granulated sugar (for filling)
- 3 egg yolks
- 2 tbsp cornstarch
- 1/2 cup water
- 2 tbsp butter
- 3 egg whites
- 1/2 cup granulated sugar (for meringue)
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract (for meringue)
Instructions
- Preheat oven to 180°C (350°F) and line a cupcake pan with paper liners.
- In a bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, whisk eggs, milk, melted butter, and vanilla extract.
- Combine wet and dry ingredients until smooth.
- Fill cupcake liners two-thirds full and bake for 18–20 minutes until lightly golden. Cool completely.
- In a saucepan, cook lemon juice, zest, sugar, egg yolks, cornstarch, and water over medium heat, stirring until thickened.
- Remove from heat and stir in butter until smooth. Let cool.
- Cut a small hole in each cupcake and fill with lemon curd.
- Whip egg whites with cream of tartar until soft peaks form, then gradually add sugar until stiff peaks form. Mix in vanilla.
- Pipe or spoon meringue onto cupcakes.
- Toast meringue with a kitchen torch or briefly under a broiler until golden.
Notes
- Add graham cracker crumbs for a pie-like base.
- Substitute lemon with lime for variation.
- Use store-bought lemon curd to save time.
- Make mini cupcakes for bite-sized treats.
- Watch closely when using a broiler to avoid burning.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210 kcal
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 75 mg
