Lemon Meringue Cupcakes. In medium bowl, mix flour, baking powder and salt; set aside. Whisk the flour, baking powder, baking soda and salt in a bowl until combined. Prepare the lemon curd according to the recipe, and set it aside to cool and thicken as the cupcakes cool.

Fill all cupcakes, then prepare the meringue. Using a piping tip or a knife, cut a hole into the top of the cupcakes and press down to make a well for the curd. Add lemon curd into the cupcakes and frost them with the meringue. You can have Lemon Meringue Cupcakes using 20 ingredients and 8 steps. Here is how you cook it.

Ingredients of Lemon Meringue Cupcakes

Prepare of For the cake.
It's of unsalted butter, softened.
It's of self-raising flour.
You need of caster sugar.
You need of large eggs.
You need of baking powder.
Prepare of lemon juice.
It's of lemon zest.
Prepare of milk (if mixture is too stiff).
You need of For the lemon curd filling.
It's of golden caster sugar.
Prepare of cold unsalted butter, cut into pieces.
It's of large eggs, lightly beaten.
You need of Juice of 1 lemon.
You need of Freshly grated zest 1 lemon.
You need of For the lemon meringue frosting.
Prepare of caster sugar.
It's of large egg whites (112g roughly).
It's of lemon juice.
Prepare of cream of tartar.

Be sure that you use foil cupcake liners if broiling! I love the lemon and meringue combination, but the store-bought lemon meringue cupcakes always seemed to be too subtle in flavor. This is a recipe for those who want an extra lemony taste and prefer baking from scratch. You can refrigerate them before serving if you like.

Lemon Meringue Cupcakes step by step

First, make the lemon curd. In a heavy saucepan, heat the sugar, butter, eggs and lemon juice over a fairly low heat, whisking all the time, until the mixture is thick enough to hold marks of the whisk. This will take around 12-15 minutes. Once thickened, immediately pour the curd through a sieve into a bowl. Stir in the zest and set aside to cool..
Preheat your oven to 180degrees fan and prepare a muffin tray with muffin cases..
Make the cakes: using a beater in an electric mixer, cream together the butter and sugar for 4-5 minutes until pale and fluffy. Beat in one egg at a time, for about 2 minutes per egg. Add the lemon juice and zest before finally adding the flour and baking powder and fold in gently until fully incorporated. Add some milk if the mixture seems a little stiff..
Divide this mixture evenly between the cake cases and bake in the oven for around 15 - 18 minutes, or until lightly golden and a skewer comes out clean when put into the cakes. Set aside to cool completely..
While your cakes are cooling, get started on your meringue frosting. Heat all the frosting ingredients in a metal mixing bowl (ideally one that attaches to your free-standing electric mixer) over a Bain marie. Whisk continuously until the sugar is dissolved and the mixture has reached a temperature of around 70-75 degrees C..
Remove from the heat, put back to your free standing mixture and whisk on high for roughly 8-10 minutes until your meringue has doubled, even tripled in size, is glossy and stiff..
When the cupcakes are cooled, core out the middle of each cupcake. You can do this using an Apple corer or a large piping nozzle. Place a dollop of lemon curd into the centre of each cupcake to the top..
Pipe your meringue frosting onto each cupcake and blast the tops with a chefs blow torch, or place under a grill on a high setting to toast the meringue. Keep an eye on them! They will colour very quickly. Enjoy!.

Decorate the cupcakes by sprinkling with extra lemon zest over the meringue for a more punchy lemon flavour. The lemon curd can be made ahead and chilled in the fridge, ready for use. I've been loving turning fun pie flavors into cupcakes! Between the Banana Cream Pie Cupcakes, Boston Cream Pie Cupcakes and now these Lemon Meringue Cupcakes, these are some super fun cupcakes! I always love the surprise filling too.