Lemon Meringue Cupcakes Recipe: Light, Zesty, and Irresistible!

Indulge in the perfect blend of tangy lemon and sweet meringue with these Lemon Meringue Cupcakes. This recipe is a delightful twist on a classic dessert, combining fluffy cupcakes with a rich lemon curd and a light meringue topping. Perfect for any occasion, these cupcakes are sure to impress your guests and satisfy your sweet tooth!

Ingredients

For the Cupcakes:

• 2 large eggs
• 1 cup granulated sugar
• 1 packet vanilla sugar (or 1 tsp vanilla extract)
• 1/2 cup whole milk
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 cup vegetable oil
• 3 tbsp fresh lemon juice
• Zest of 1 lemon

For the Lemon Curd:

• 6 lemons (juice and zest)
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup unsalted butter
• Zest of 2 lemons

Preparation

For the Cupcakes:

1. Preheat your oven to 350°F (180°C).
2. In a large mixing bowl, combine eggs, sugar, and vanilla sugar. Beat until light and fluffy.
3. Gradually add milk, flour, baking powder, oil, lemon juice, and zest. Mix until smooth and well combined.
4. Line a cupcake tin with paper liners and fill each liner 2/3 full with batter.
5. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.

For the Lemon Curd:

1. In a heatproof bowl, whisk together eggs and sugar until smooth.
2. Add lemon juice, zest, and butter. Place the bowl over a saucepan of simmering water (double boiler) and cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 15 minutes).
3. Remove from heat and let cool. Once cooled, transfer to a piping bag.

Assembly:

1. Once cupcakes are completely cooled, pipe a generous amount of lemon curd on top of each cupcake.
2. Decorate with a sprinkle of lemon zest for an extra zesty touch.
3. Serve and enjoy these delightful Lemon Meringue Cupcakes!