Lavish Lemon Meringue Cupcake

Name: Lavish Lemon Meringue Cupcake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 cupcakes
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 tablespoon lemon zest; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup fresh lemon juice; 1 tablespoon lemon zest; 3/4 cup sugar; 3 large eggs; 1/4 cup unsalted butter; 3 large egg whites; 1/4 teaspoon cream of tartar; 1/2 cup granulated sugar

Highlighted under: Classic Baking Recipes

I truly believe that these Lavish Lemon Meringue Cupcakes are a delightful gift for any occasion. Each bite is a burst of tangy lemon flavor, perfectly balanced with a fluffy meringue topping that makes my taste buds dance. The process might seem a bit intricate, but if you follow the steps closely, you'll find the joy of creating these treats quite rewarding. They are not just cupcakes; they are a little piece of sunshine that can brighten anyone's day.

Created by

Emily

Last updated on 2026-02-15T15:10:18.859Z

Baking these Lavish Lemon Meringue Cupcakes was an adventure! I experimented with different ratios of lemon juice to sugar until I found the ideal balance that brings out the zestiness without overwhelming sweetness. The cupcakes are spongy and add a delightful texture to contrast with the airy meringue. It’s a fun process to pipe the meringue high on top, giving a culinary feel of elegance.

The real magic happens when the cupcakes are toasted under the broiler, which brings a caramelized finish to the meringue, enhancing the flavors even further. The key tip I discovered is to make sure your mixing bowl is free from any grease before whipping the egg whites to ensure maximum volume.

        Why You'll Love This Recipe
        Tangy lemon flavor that brightens any mood
Light and fluffy meringue that adds elegance
The perfect treat for celebrations or a sweet indulgence

      

Mastering the Meringue

Achieving the perfect meringue for your Lavish Lemon Meringue Cupcake is all about the egg whites. Ensure that the mixing bowl and beaters are completely clean and dry, as any fat can prevent the egg whites from whipping properly. It’s best to use room temperature egg whites, as they whip up to a larger volume compared to cold ones. When beating, start at a lower speed to get some air in before increasing to medium-high to reach soft peaks, which should take about 3-4 minutes.

Once you reach soft peaks, gradually add the granulated sugar while beating continuously. This step is crucial; too much sugar added too quickly can weigh the meringue down. Continue beating until the mixture becomes glossy and stiff peaks form, which will take about 5 minutes. If your meringue feels grainy, it may not have been beaten long enough, or the sugar may not have dissolved completely. A simple tip is to test a bit of meringue between your fingers; it should feel smooth.

Flavor Profiles and Variations

The tangy lemon curd filling is the star of these cupcakes, providing a vibrant flavor that complements the sweet meringue beautifully. If you’re looking to experiment, consider adding fresh berries or a hint of lavender to the lemon curd for additional depth. This can be achieved by incorporating about a quarter cup of dissolved berry puree or a teaspoon of dried lavender into the lemon curd while it thickens on the stove.

For those who may prefer a lighter, less sweet dessert, you can decrease the sugar in both the cupcake base and meringue. Reducing sugar by about 25% won't significantly alter the structure but will offer a more balanced sweetness with the lemon curd. Additionally, if you're accommodating dietary restrictions, using a gluten-free all-purpose flour blend works well in place of regular flour, ensuring that everyone can enjoy these delightful treats.

Storing and Serving Tips

These cupcakes are best served fresh, but if you need to make them ahead of time, store the meringue separately to maintain its texture. Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. Keep the meringue in a separate container in the refrigerator, and while you won’t achieve the toasted finish, you can re-whip it just before serving for that light and fluffy effect.

When serving, consider garnish options like edible flowers or a sprinkle of lemon zest on top of the meringue to enhance its visual appeal. Additionally, serving these cupcakes with a dollop of whipped cream or a scoop of vanilla ice cream can elevate the dessert experience, adding a creamy contrast to the tanginess of the lemon and the sweetness of the meringue.

Ingredients

Cupcake Base

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 tablespoon lemon zest
1 tablespoon baking powder
1/2 teaspoon salt

Lemon Curd Filling

1/2 cup fresh lemon juice
1 tablespoon lemon zest
3/4 cup sugar
3 large eggs
1/4 cup unsalted butter

Meringue Topping

3 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar

Instructions

Steps

Make the Cupcake Base

Preheat your oven to 350°F (175°C). In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the milk and lemon zest. Gradually mix in the flour, baking powder, and salt until well combined. Fill cupcake liners and bake for about 20 minutes or until a toothpick inserted comes out clean.

Prepare the Lemon Curd Filling

In a saucepan, whisk together lemon juice, zest, sugar, and eggs over medium heat. Once combined, add the butter and continue to whisk until thickened, about 5 minutes. Strain the mixture to remove any lumps, then cool completely.

Make the Meringue

In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue beating until glossy and stiff peaks form.

Assemble the Cupcakes

After the cupcakes have cooled, use a small knife to cut out the center of each. Fill the holes with lemon curd and pipe the meringue on top. Toast the meringue under a broiler for a minute or two until golden.

Pro Tips

Ensure your egg whites are at room temperature for the best meringue results. Avoid any fat in your bowl to achieve maximum volume.

Troubleshooting Common Issues

If your meringue isn’t forming stiff peaks, check for any grease or moisture in your bowl or on your beaters. This can inhibit egg whites from achieving the desired volume. A quick fix is to wipe everything down with lemon juice or vinegar, which can help ensure a grease-free environment. Also, remember that egg whites shouldn’t contain any yolk; even a small amount of yolk can impact the whipping process.

Another common issue is meringue weeping, where moisture forms on the surface. This often happens if the cupcakes are stored in a humid environment or if the meringue is undercooked. To prevent this, ensure your meringue is properly cooked and dried slightly when broiling. Aim for a slightly toasted color without burning, as that’s when the sugars harden and stabilize the meringue.

Scaling the Recipe

If you want to scale up the Lavish Lemon Meringue Cupcakes for a larger gathering, simply multiply the ingredients proportionally. This recipe yields about 12 cupcakes; however, you can easily double it for a party. Just make sure that your mixing bowl and tray can accommodate the increased volume. When scaling, keep a close eye on baking time, as larger batches may require slightly longer baking, about 2-5 minutes more depending on your oven's heat distribution.

Conversely, if you wish to halve the recipe, use smaller eggs or adjust just the egg component, as large eggs provide stability in structure. This level of flexibility allows you to create just the right amount for any event without compromising on flavor or texture.

Questions About Recipes

→ Can I make the lemon curd ahead of time?

Absolutely! Lemon curd can be stored in the refrigerator for up to one week.

→ What if I don't have a piping bag for the meringue?

You can use a plastic zip bag; simply cut off one corner to pipe the meringue.

→ Can I use store-bought lemon curd?

Yes, store-bought lemon curd is a convenient option and works well in this recipe.

→ How can I prevent the meringue from weeping?

Make sure to use fresh egg whites and ensure no moisture gets into your meringue while beating.