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Lemon Meringue Cupcakes

Are you ready to indulge in a dessert that’s as bright and sunny as a summer day? Lemon Meringue Cupcakes offer the perfect combination of zesty lemon flavor and fluffy meringue, creating a treat that’s both refreshing and delightful! Imagine biting into a soft, moist cupcake filled with tangy lemon curd and topped with a heavenly swirl of meringue that’s lightly toasted to perfection. What’s not to love? Now, here’s a fun fact for you: Lemon meringue desserts date back to the 18th century, revealing just how long this classic flavor combo has been capturing hearts. While you may enjoy a traditional lemon meringue pie, these cupcakes take the beloved dessert to a whole new level, making them easy to serve, share, and savor. Their family-friendly appeal makes them a hit for any gathering, from casual get-togethers to fancy birthdays. So, if you’re looking for a dessert that will impress your guests while being simple and quick to whip up, look no further! Let’s dive into the exquisite world of Lemon Meringue Cupcakes—your taste buds will thank you!
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Ingredients
  

  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup 113g unsalted butter, room temperature
  • 3/4 cup 150g granulated sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • Zest of 1 lemon
  • 2 tbsp lemon juice freshly squeezed
  • 1/2 cup 120ml whole milk

Instructions
 

  • In a small saucepan over medium heat, whisk together lemon juice, zest, sugar, and egg yolks.
  • Cook while stirring constantly until the mixture thickens, about 5-7 minutes.
  • Remove from heat and stir in the cubed butter until smooth. Let it cool, then refrigerate until needed.
  • Bake the Cupcakes:
  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a large bowl, cream the room-temperature butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time, stirring in the vanilla extract, lemon zest, and lemon juice.
  • Alternate adding the flour mixture and milk, mixing until just combined.
  • Fill each cupcake liner about 2/3 full and bake for 18-22 minutes or until a toothpick comes out clean.
  • Allow the cupcakes to cool completely.
  • Prepare the Meringue:
  • In a heatproof bowl over a pot of simmering water (double boiler), whisk together the egg whites, granulated sugar, and cream of tartar until the mixture becomes warm and the sugar dissolves.
  • Transfer to a stand mixer and beat on high speed until stiff, glossy peaks form. Stir in the vanilla extract.
  • Assemble the Cupcakes:
  • Use a cupcake corer or a knife to create a small hole in the center of each cupcake and fill it with a teaspoon of lemon curd.
  • Pipe the meringue on top with a star or round tip.
  • Use a kitchen torch to lightly brown the meringue peaks, or briefly place them under the broiler for a charred gold finish.
  • What to Serve Lemon Meringue Cupcakes With
  • These delightful cupcakes pair wonderfully with an array of options! Consider serving them alongside a refreshing glass of iced tea or lemonade to enhance that zesty flavor. For a more indulgent touch, a scoop of vanilla ice cream complements the bright lemon notes beautifully. You could also set out some fresh berries, like strawberries or blueberries, which offer a delicious contrast and make for a colorful presentation.
  • Top Tips for Perfecting Lemon Meringue Cupcakes
  • Ingredient Quality: Use fresh lemons for that vibrant flavor - it makes a world of difference!
  • Meringue Mastery: When whipping egg whites, ensure that your bowl and beaters are completely clean and dry to achieve the best volume.
  • Timing: Avoid overbaking the cupcakes; keep an eye on them to ensure they remain moist.
  • Storage: If you’re not serving immediately, store the cupcakes without the meringue to keep it looking fresh.
  • Storing and Reheating Tips
  • If you find yourself with leftovers (though these cupcakes are hard to resist!), it’s important to store them correctly. Place the cupcakes in an airtight container in the refrigerator, where they will stay fresh for about 2-3 days. For longer storage, you can freeze the cupcakes before adding the meringue. They can be kept in the freezer for up to a month. When you’re ready to enjoy them, simply thaw in the refrigerator overnight, then pipe on fresh meringue and toast before serving.
  • With each bite, these Lemon Meringue Cupcakes are bound to become a new favorite. So gather your ingredients, roll up your sleeves, and get ready for a joyous baking adventure that will leave everyone asking for your secret! Happy baking!