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Fluffy cupcakes filled with tangy lemon curd and topped with golden meringue.

Lemon Meringue Pie Cupcakes

Fluffy cupcakes filled with tangy lemon curd and topped with golden meringue.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 days 7 hours
Total Time 1 hour
Servings: 12 cupcackes
Ingredients Equipment Method Notes

Ingredients
  

Lemon Filling
  • 3 egg yolks
  • 3/4 cup sugar
  • 3 tbsp flour
  • Pinch of salt
  • 3 tbsp lemon juice
  • 2 tbsp lemon zest
  • 1/2 cup water
  • 2 tbsp melted butter
Cupcakes
  • 1/2 cup butter softened
  • 1 cup sugar
  • 2 large eggs
  • 3 tbsp lemon juice
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cups flour
Meringue
  • 3 egg whites
  • Pinch of salt
  • 1/4 cup sugar

Equipment

  • Muffin pan (12-cup)
  • Cupcake liners
  • mixing bowls
  • Hand mixer or stand mixer
  • whisk
  • saucepan
  • Piping bag or spoon for meringue

Method
 

  1. Cook lemon filling over medium heat, whisking, until thick. Cool.
  2. Preheat oven to 375°F; line muffin pan.
  3. Beat butter, sugar; add eggs. Mix in lemon juice, baking powder, salt, and flour.
  4. Bake 20 min; cool slightly.
  5. Cut out centers; fill with lemon curd.
  6. Whip egg whites + salt; add sugar, whip to stiff peaks.
  7. Top cupcakes, bake 5-7 min until golden.
  8. Cool and serve with a dusting of powdered sugar if desired.

Notes

Try lime or orange zest for variety.
Use a torch instead of oven for browning meringue.