Lemon Meringue Cupcakes: fluffy lemon cupcakes filled with lemon curd and topped with a perfectly golden meringue frosting! Are you drooling yet?

Lemon Meringue Cupcakes: fluffy lemon cupcakes filled with lemon curd and topped with a perfectly golden meringue frosting! Are you drooling yet?

My mom and I have a thing for lemon curd. We eat it by the spoonful. On top of yogurt, on toast… and don’t even get me started on lemon meringue pie.

This weekend I was craving some lemon meringue pie, but didn’t want to commit to a whole pie. Instead I remembered a similar recipe I had done years ago that put lemon curd in the middle of a cupcake. I decided to revamp the recipe, and voilà! Lemon Meringue Cupcakes 2.0 were born. 

Lemon Meringue Cupcakes: fluffy lemon cupcakes filled with lemon curd and topped with a perfectly golden meringue frosting! Are you drooling yet?

The cupcake is so fluffy and soft that, as I stood in the kitchen eating a test cupcake, I shouted “It’s like it’s from a box!” The meringue is at least 2 inches high at its peak, which leads to some pretty cute frosting faces. And the lemon curd. Ohhh the lemon curd. So creamy, so tangy, and so delicious. Like biting into summer.

Now, I suggest that you don’t double the lemon curd recipe like I did, or else you may find yourself eating lemon curd out of the jar. Or do, because it’s fantastic lemon curd.

Lemon Meringue Cupcakes: fluffy lemon cupcakes filled with lemon curd and topped with a perfectly golden meringue frosting! Are you drooling yet?

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4.8 from 5 reviews
Lemon Meringue Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 7 cupcakes
Ingredients
For the cupcakes
  • 1 stick unsalted butter, room temperature
  • ¾ cup sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup buttermilk
For the lemon curd
  • 3 large egg yolks
  • 1½ tablespoons lemon zest
  • ½ cup lemon juice
  • ½ cup sugar
  • 6 tablespoons butter
For the meringue
  • 3 large egg whites
  • ½ cup sugar
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350°F. Line a cupcake tray with 7 extra large cupcake molds.*
  2. In a large bowl using a whisk, mix the butter and sugar util light and fluffy, about 2 minutes. Add in eggs and vanilla extract, mixing until combined.
  3. In a separate bowl, combine the flour, baking powder, and salt. Alternate mixing in the flour and the buttermilk until everything comes together. Do not overmix.
  4. Using a ¼ cup scoop, scoop two scoops of batter into each cupcake mold. Tap the cupcake tray against a solid surface to even out the cupcake batter's surface. Place in oven and bake for 27 minutes, until the tops of the cupcakes are golden around the edges and a knife comes out clean when inserted into the center of the cupcake.** Allow to cool to room temperature before assembling.
  5. While the cupcakes are baking, make the lemon curd. Create a double boiler and, in the top bowl, whisk together the egg yolks, lemon zest, lemon juice, and sugar. Whisk constantly over medium high heat for 6-7 minutes, until the curd becomes thick and coats the back of a spoon. Immediately remove from heat and whisk in butter until beautiful and glossy!
  6. Strain the curd through a fine mesh sieve to remove any lumps, then place in a bowl, cover with plastic wrap, and set in fridge until you're ready to assemble your cupcakes.
  7. Using a small sharp knife, cut a 1 inch diameter conical hole into the top of the cupcakes. Scoop as much cupcake out as you'd like, depending on how much curd you want (I created a pretty wide and deep hole). Cut the top off of the cone and save it as a lid for the cupcake. Scoop 1-2 tablespoons of lemon curd into the center of the cupcake, then top with the cupcake lid. Repeat with all cupcakes.
  8. Now make the meringue! In a standing mixer, whip the egg whites until light and fluffy, about 3 minutes. Slowly add in the sugar and vanilla extract, and continue to whip until the meringue holds stiff peaks.
  9. Scoop the meringue on top of the filled cupcakes, using a large spoon to create pretty folds in the meringue. Remove the top rack from your oven and place meringues under the broiler on high for 2-4 minutes, turning halfway for even baking. I didn't move away from the oven, as the meringues can burn in 2 seconds! Just watch them like a hawk. Allow the tops to cool to room temperature before serving.
Notes
*I used HUGE cupcake molds. If you only have regular sized ones, you will end up with more than 7 cupcakes. Probably around 12.
**If using regular sized cupcake molds, this number will be shorter. Check them after 18 minutes.

 

40 comments

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Sarah those look fantastic! Definitely like a little bite of summer! I need to make these!

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I love lemon curd too. It’s so good. Breakfast, desserts = it’s ALL good. These have me dreaming of summer sunshine! So pretty!

Sarah | Broma Bakery
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Seriously. So much summer. Waaaaant.

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I can totally understand your obsession with lemon curd. I feel the same way about lime curd. These are perfection!!

Sarah | Broma Bakery
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Lemon, lime… all of the curd!

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Love lemon anything and these are calling my name right now! You can never go wrong when lemon curd is involved 🙂

Sarah | Broma Bakery
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No you cannot. Virtually sending you some!

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These are fantastic! I’m obsessed with lemon curd too, so I know I’d be sneaking spoonfuls of the curd constantly. Obviously I’m going to have to pin this!

Sarah | Broma Bakery
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Thanks for pinning Amanda!

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Uhmm these are amazing!! I had them on my May calendar and now can’t wait to make them!! Also..we do need a party with these and key lime pie!!

Sarah | Broma Bakery
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Deal. And yes! Can’t wait to see yours

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We can be lemon curd besties okay! Love it and I’m completely smitten with these cupcakes.

Sarah | Broma Bakery
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Bestiessss!

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LOVE these cupcakes! Lemon meringue is one of my favourite desserts! These look perfect! x

Sarah | Broma Bakery
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I can’t get enough of it! Glad you like these 🙂

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These cupcakes are just beautiful! Love how springy they look with the bright yellow lemon curd. Can’t wait to give them a try!!

Sarah | Broma Bakery
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Thanks Jenna! Let me know what you think!

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The level at which I want to devour these cupcakes right now is borderline ridiculous. Can you air mail me a batch, please? Kthanksbye.

Sarah | Broma Bakery
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Gladly 😀

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I have a thing for lemon curd as well!!These cupcakes are gorgeous!!! love these so much, Sarah!

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Girl, you are officially KILLING me 🙂 These look amazing! I am a huge lemon curd fan, too and don’t even get me started on how fabulous that meringue looks.

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I am so pinning these for my own birthday dessert! Do you mean you used a jumbo muffin pan for your batch?

Sarah | Broma Bakery
Reply

Hi Maria! No, I used a regular sized muffin pan, but the cupcake liners themselves were huge… erm, I guess they’re called “jumbo” cupcake liners?

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Delicious! Seriously lemon curd is addictive stuff, I always want to eat it with a spoon, straight out of a jar!

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Lemon meringue is easily one of my favorite pies, so a cupcake version has to be awesome as well! Those look amazing!! Pinned 🙂

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So pretty!! I want to make these in the next couple of hours!! Did I mention, they are so pretty??

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Hey East coast (soul) girl! Love your website. I just discovered it and it’s beautiful. I need to make these sweet treats for my dad since he loves anything lemon. Thanks for the inspiration.

Sarah | Broma Bakery
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Hey back! Thank you so much! Do let me know if you end up making them. We just couldn’t get enough 🙂 Thanks for commenting and happy baking!

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Ask anyone and they’ll tell you that I’m a huge’ huge, HUGE lover of anything lemon meringue. Your recipe looks absolutely stunning – just look at that lemon Center, yes! Stumbled upon you thorough a comment you left on Pinch of Yum and I’m so glad I took the detour. Adding you up on Pinterest and pinning this as well. Thanks for sharing this wonderful recipe Sarah!

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Oh yes and here’s a five star rating! So deserving! Awesome.

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The lemon curd of this cupcake is just so mouthwatering. I would really want to have a bite of it right now. I’m definitely going to try these!

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These are so lovely. I adore lemon. This recipe is so pinned!

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Just for clarification — for the lemon curd, are we using unsalted or regular butter?

I’m so excited to bake these!

Sarah | Broma Bakery
Reply

Hi Sarah! You can use either. I used salted. Hope you enjoy and happy baking!

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How much is a stick of butter in grams

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Lemon curd – so that”s what you call it. I always just said “lemon meringue pie filling”. No matter what you call it it is wonderful. And so are these cupcakes. . Made these for our small family reunion/picnic which consisted of around 30. I got lots of recipe requests.. I’m making a single batch today just for us.
I’m drooling too just thinking about them
Thanks

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I just made these. They are beautiful!! I can’t lie, I burned the meringue at first….but I just pulled it off and tried again. Thank goodness for extras! The cake is perfect and the curd is amazballs. Thank you so much!

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So delicious (and beautiful)! I made these yesterday and I was so pleased – the zesty curd with the sweet cupcake and meringue was great. Honestly, the best part was the cupcake itself – it has the most wonderful flavour (I’m assuming because of the buttermilk?) And I’m so happy to have stumbled across your blog – the photography and food are too gorgeous.
Also, for reference – I doubled the recipe and it made 22 regular cupcakes (although I filled them up quite a bit)!

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