Lemon Meringue Cupcakes
All posts, Cupcakes, Recipes

Lemon Meringue Cupcakes

Serving Size:
6 cupcakes
Time:
1,5 h
Difficulty:
3/5

For the Cupcakes:

  • 1.2 dl (½ cup + 1 tbsp) all-purpose flour
  • 0.5 tsp baking powder
  • ⅛ tsp salt
  • 1 large egg, room temperature
  • 0.75 dl (⅓ cup + 1 tbsp) granulated sugar
  • 30 ml oil
  • 0.6 dl (¼ cup + 1 tbsp) milk
  • 0.5 tsp vanilla extract

Egg-Free Lemon Curd:

  • 1 dl (75 g / ⅓ cup) granulated sugar
  • 1 ½ tbsp cornstarch
  • 1 dl (4 tbsp) fresh lemon juice (about 1 lemon)
  • 1 dl (100 ml / ⅓ cup + 1 tbsp) water
  • 40 g (3 tbsp) unsalted butter, cubed
  • 1/4 tsp turmeric or yellow food coloring (optional, for color)

For the Meringue:

  • 4 large egg whites (120 g / approx. 1.2 dl)
  • 1 cup (2.5 dl / 250 g) granulated sugar

Directions

  1. Make the Egg-Free Lemon Curd:
    In a small saucepan, whisk together the sugar and cornstarch.
    Add the lemon juice and water, whisking until smooth.
    Place over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
    Remove from heat and whisk in the butter until fully melted and incorporated.
    (Optional) Add turmeric or food coloring for a brighter yellow curd.
    Transfer to a heatproof bowl, cover with plastic wrap (pressed directly onto the surface), and chill until needed.
  2. Bake the Cupcakes:
    Preheat the oven to 175°C (350°F) and line a cupcake tin with liners.
    In a large bowl, whisk together the egg and sugar vigorously until pale and fluffy.
    Add the oil and milk, mixing until combined.
    Sift in the dry ingredients (flour, baking powder, and salt) and mix until just combined—avoid overmixing.
    Divide the batter evenly into the cupcake liners.
    Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
    Remove from the oven and let the cupcakes cool completely before assembling.
  3. Make the Meringue:
    Bring a small saucepan of water to a simmer.
    In a heatproof bowl, combine the egg whites and sugar, then place over the simmering water (double boiler method).
    Whisk constantly until the sugar is dissolved and the mixture feels warm (no grainy texture when rubbed between your fingers).
    Remove from heat and transfer to a stand mixer (or use a hand mixer).
    Beat on high speed for 7-10 minutes, until stiff, glossy peaks form.
  4. Assemble & Torch the Meringue:
    Transfer the meringue to a piping bag fitted with a large round tip.
    Pipe big circles of meringue on top of each cupcake.
    Use a kitchen torch to lightly toast the meringue until golden brown.
    Serve and enjoy! 🍋💛