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Perfect Lemon Curd-Filled Cupcakes with Toasted Meringue Peaks

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These cupcakes feature a moist lemon-flavored base filled with tangy lemon curd and topped with fluffy toasted meringue peaks, creating a bright and festive dessert perfect for any occasion.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon zest
  • ½ cup (120ml) fresh lemon juice
  • ¾ cup (150g) granulated sugar (for lemon curd)
  • 3 large eggs (for lemon curd)
  • 6 tablespoons (85g) unsalted butter, cubed (for lemon curd)
  • 1 teaspoon lemon zest (for lemon curd)
  • 3 large egg whites, room temperature
  • ¾ cup (150g) granulated sugar (for meringue)
  • ¼ teaspoon cream of tartar
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with parchment paper cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream the softened butter with 1 cup sugar until light and fluffy, about 3-4 minutes using an electric mixer.
  4. Beat in the eggs one at a time, fully incorporating each before adding the next.
  5. Stir in vanilla extract and fresh lemon zest.
  6. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined.
  7. Spoon the batter evenly into the cupcake liners, filling about two-thirds full.
  8. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  9. To make the lemon curd, whisk together lemon juice, ¾ cup sugar, 3 eggs, and 1 teaspoon lemon zest in a small saucepan.
  10. Cook over medium-low heat, stirring constantly, until thickened (about 8-10 minutes). Remove from heat and stir in cubed butter until smooth.
  11. Strain the lemon curd through a fine mesh sieve and chill until set.
  12. Remove the center from each cooled cupcake using a small knife or cupcake corer.
  13. Fill each cavity with about 1 tablespoon of chilled lemon curd.
  14. To make the meringue, whisk egg whites and cream of tartar on medium speed until soft peaks form.
  15. Gradually add ¾ cup sugar while whisking on high until stiff, glossy peaks form. Add vanilla extract if desired.
  16. Pipe or spoon the meringue on top of each filled cupcake in decorative peaks.
  17. Toast the meringue with a kitchen torch until golden brown and slightly crisp (about 15-20 seconds per cupcake). Alternatively, broil in the oven for 1-2 minutes, watching closely.
  18. Let cupcakes rest a few minutes before serving to allow meringue to set. Store leftovers in an airtight container in the fridge.

Notes

Ensure egg whites are free of yolk or grease for proper meringue whipping. Fill cupcakes only when completely cooled and lemon curd is chilled to avoid soggy bottoms. Use a kitchen torch for best meringue toasting results; oven broiler is a backup but requires close attention.

Nutrition

Keywords: lemon curd cupcakes, toasted meringue, lemon dessert, easy cupcakes, lemon meringue, brunch dessert, quick cupcakes

Find it online: https://eliplate.com/perfect-lemon-curd-filled-cupcakes-with-toasted-meringue-peaks-recipe-guide/