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lemon meringue cupcakes

mfsanders57 avatar
Recipe by
Marianne Sanders
@mfsanders57
Fairfax, VA

Yum

►
yield 12 serving(s)
method Bake

Ingredients For lemon meringue cupcakes

  • lemon filling
  • 3
    egg yolks, reserve whites
  • 3/4 c
    sugar
  • 3 Tbsp
    flour
  • 3 Tbsp
    lemon juice
  • 2 Tbsp
    lemon zest, grated
  • 1/2 c
    water
  • 2 Tbsp
    unsalted butter, melted
  • CUPCAKES
  • 1/2 c
    unsalted butter
  • 1 c
    sugar
  • 2
    eggs
  • 3 Tbsp
    lemon juice
  • 2 tsp
    baking powder
  • 1 tsp
    salt
  • 1 1/2 c
    flour
  • MERINGUE
  • 3
    egg whites
  • 1 pinch
    salt
  • 1/4 c
    sugar

How To Make lemon meringue cupcakes

  • 1
    Make lemon filling: In small saucepan over low heat, whisk egg yolks, sugar, flour, and salt; whisk in lemon juice, lemon zest, water, and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thick, about 7 minutes; remove from heat and set aside
  • 2
    Preheat oven to 375 degrees
  • 3
    Make cupcakes: In medium bowl, beat butter and sugar until light and fluffy; beat in eggs, lemon juice, baking powder, and salt; beat in flour until just combined
  • 4
    Divide cupcake batter between 12 cupcake liners in a muffin pan; bake 15-16 minutes until center of cupcakes firms up; remove cupcakes from oven and cool 5-8 minutes (do not turn off oven)
  • 5
    Meanwhile, make meringue: beat egg whites with salt until mixture begins to stiffen; add sugar and beat until meringue is stiff and forms pretty peaks (don't overdo it) 6) With a sharp knife, remove center of each cupcake (about 1" in diameter), leaving a layer of cupcake beneath cut out; discard cupcake core (or treat the weary baker to a tart little snack); fill cupcake centers with lemon filling
  • 6
    Divide dollops of meringue between cupcakes, spreading out to edges and gently tapping with back of spoon to form peaks; return cupcakes to oven and bake an additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes; refrigerate an hour or more before serving
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