Your place for traditional Italian recipes
Custom Search
Lemon Meringue Cupcakes
Lemon Meringue Cupcakes
Lemon Meringue Cupcakes
(Makes 18 cupcakes)


2 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups granulated sugar
1/2 cup unsalted butter, room temperature
4 eggs
3/4 cup buttermilk
1/2 cup lemon juice
Grated zest of 2 lemons

Lemon Curd:
3 eggs       
3/4 cup sugar
1/3 cup lemon juice (2 to 3 lemons)
1 tablespoon grated lemon zest
4 tablespoons unsalted butter, room temperature

Italian Meringue:
6 large egg whites, room temperature
1-1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup


To make the cupcakes:
Preheat oven to 350 degrees F. Line 18 muffin cups with paper liners.
Sift flour, baking powder, and salt into a bowl; set aside. In another bowl, beat
sugar and butter until light and fluffy. Beat in eggs one at a time. Add flour
mixture and buttermilk; blend until smooth. Beat in lemon juice and zest. Divide
the batter among the prepared liners. Bake about 18 minutes or until a tester
inserted in the center comes out clean. Transfer cupcake to a rack to cool.

To make the lemon curd:
In a bowl combine the eggs, sugar, and lemon juice. Place the bowl over a
saucepan of simmering water. Cook, stirring constantly, until the mixture
thickens, about 10 minutes. Remove from heat. Pour through a strainer to
remove any lumps. Cut the butter into small pieces and whisk into the mixture
until melted. Stir in the lemon zest. Place a piece of plastic wrap directly on the
surface of the curd so a skin does not form. Cool to room temperature and then
refrigerate until cold.

To make the meringue:
With an electric mixer, whisk egg whites on medium-high speed until soft peaks
form. With mixer running, add 2 tablespoons sugar, beating to combine.
Combine 1-1/2 cups sugar with the water and corn syrup in a small saucepan;
Clip a candy thermometer to side of pan. Bring to a boil over medium heat,
stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until
syrup reaches 230 degrees. F. With mixer on medium-low speed, pour syrup
into egg whites in a slow, steady stream. Raise speed to medium-high; whisk
until stiff peaks form, about 7 minutes. Use immediately.

To assemble the Lemon Meringue Cupcakes:
Using a paring knife, cut at an angle 1/4-inch from the edge of each cupcake and
1/2-inch deep into the center. You will be removing a cone-shaped wedge from
the top of each cupcake. Save the cake pieces that you remove. Fill each
cupcake with a dollop of the lemon curd. Cut the reserved pieces of cake to fit
over the curd and flush with the cupcake top.

Fill a pastry bag fitted with a large star tip with the meringue.
Pipe frosting onto each cupcake.
(Alternately you can spread the meringue on the cupcakes with a knife.)

To brown meringue:
Use a small kitchen torch, moving it back and forth until the meringue is lightly
browned all over. Alternately, place the frosted cupcakes on a baking sheet and
put in a 400 degree F oven for about 5 minutes or until lightly browned all over.
You can also make the Lemon Cupcakes with either of these 2 toppings and
omit the lemon curd filling and meringue.

Lemon Cupcakes Topped with Berries and Limoncello Glaze

Limoncello Glaze
(Enough for 18 cupcakes)

1 cup confectioners’ sugar, divided
3 tablespoons unsalted butter
3 tablespoons limoncello
3 tablespoon lemon juice
Strawberries or raspberries (optional)

Combine 3/4 cup confectioners’ sugar, butter, limoncello, and lemon juice in a
small saucepan. Stir over low heat until the butter melts and glaze comes to a
simmer. Whisk in additional sugar by tablespoons if the glaze is too thin. Spoon
1 teaspoon of warm glaze over each warm cupcake. Cool cupcakes completely.
Arrange 1 strawberry or a few raspberries on each cupcake. Drizzle remaining
limoncello glaze over each. Let cupcakes stand until glaze sets.

Lemon Cupcakes Topped with Lemon Whipped Cream

Lemon Whipped Cream
(Makes about 1-1/2 cups)

1 cup heavy cream
2 tablespoons granulated sugar       
1 teaspoon grated lemon zest
1 tablespoon lemon juice

Beat the ingredients with an electric mixer until stiff peaks form.
Fill a pastry bag and pipe the cream onto the cupcakes or spread with a knife.
The refreshing flavor of a lemon cupcake is wonderful for a spring or summer dessert.
To make the Lemon Meringue Cupcakes, add some homemade or purchased lemon curd and
top with meringue for a delightful rendition of a lemon meringue pie.  For a simpler version, top
the lemon cupcakes with berries and limoncello glaze or lemon whipped cream frosting.
Home     |    Privacy Policy    |   Contact Us
Copyright  2001 - 2016   Sandra Laux
The outermost layer of a lemon rind is full of aromatic essential oil that can liven up dishes, desserts,and drinks.

To grate a lemon:
Rub a lemon against a rasp or grater with very small holes, rotating the fruit as soon as the white pith appears.  One lemon should yield 2 to 3 teaspoons of fluffy zest.
Use lemon zest when baking sweets, making salad dressings or marinades, or for sprinkling on roasted vegetables.
Print Friendly and PDF
Online Cake Decorating Class
You Might Also Like
Lemon Ricotta Cake
Chocolate Cupcakes with White Buttercream Frosting
Orange Ricotta Tart with a Chocolate Cinnamon Crust
Homemade Limoncello
jute bags