Lemon Meringue Pie Cupcakes Recipe

Lemon Meringue Pie Cupcakes Recipe, a delightful twist on the classic dessert serves 12 and takes approximately 45 minutes to prepare and bake. These cupcakes offer a burst of tangy lemon flavor topped with a cloud-like meringue, perfect for a sweet treat or a special occasion.

Try More Lemon Desserts Recipes:

• Lemon Meringue Pie Dip Recipe
  
• Lemon Meringue Pie Cake Recipe
  
• Ina Garten Lemon Meringue Pie Recipe
  

💛 Why You’ll Love This Lemon Meringue Pie Cupcakes Recipe:

• Bite-Sized Delight: Enjoy the classic lemon meringue pie flavor in convenient cupcake form.
• Easy to Make: The recipe is relatively simple to follow, even for beginner bakers.
• Versatile: Can be customized with different toppings and flavors.
• Perfect for Parties: These cupcakes are ideal for parties, potlucks, or any gathering where you want to impress your guests.

❓ What Is Lemon Meringue Pie Cupcakes Recipe?

Lemon Meringue Pie Cupcakes are individual cupcakes that recreate the flavors of a classic lemon meringue pie. They typically feature a light and airy lemon cake base topped with a tangy lemon curd filling and a cloud-like meringue topping.

🍋 Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs  
• 1/2 cup milk
• 1 teaspoon vanilla extract  
• 2 tablespoons lemon zest
• 1 tablespoon lemon juice

For the Lemon Curd Filling:

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 3 large egg yolks
• 1/4 cup fresh lemon juice
• 1/4 cup lemon zest

For the Meringue Topping:

• 2 large egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 6 tablespoons granulated sugar

🍦 Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a medium bowl, whisk together flour, baking powder, and salt.
2. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in milk and vanilla extract.
3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in lemon zest and juice.
4. Divide batter evenly among the prepared muffin liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
5. Let cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
6. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
7. Gradually whisk in egg yolks and sugar, stirring constantly to prevent scrambling. Cook and stir until the mixture thickens and coats the back of a spoon.
8. Remove from heat and whisk in lemon juice and zest. Strain the curd through a fine-mesh sieve into a bowl. Cover and refrigerate until completely cooled.
9. In a large bowl, beat egg whites with an electric mixer until foamy. Add cream of tartar and beat until soft peaks form.
10. Gradually add sugar, one tablespoon at a time, beating until stiff peaks form. Pipe or spread meringue generously on top of cooled cupcakes.
11. Broil cupcakes for 1-2 minutes, or until meringue is lightly golden brown. Let cupcakes cool slightly before serving.

💭 Recipe Tips:

• Use fresh lemons: Freshly squeezed lemon juice will provide the best flavor.
• Don’t overmix: Overmixing the cupcake batter can result in a tough cake.
• Cool completely: Ensure the cupcakes are completely cool before adding the lemon curd and meringue.
• Pipe the meringue: For a more professional look, use a piping bag to pipe the meringue onto the cupcakes.
• Watch closely while broiling: Keep a close eye on the cupcakes while broiling to prevent the meringue from burning.

🥂 What To Serve With Lemon Meringue Pie Cupcakes​?

Serve Lemon Meringue Pie Cupcakes​ with a cup of coffee, tea, or iced lemonade. Garnish with fresh berries, such as raspberries or blueberries.

🎚 How To Store Leftovers Lemon Meringue Pie Cupcakes?

• Refrigerator: Store leftovers lemon meringue pie cupcakes in an airtight container in the refrigerator for up to 2 days.
• Freeze: Freeze leftovers lemon meringue pie cupcakes in an airtight container for up to 1 month.

🥵 How To Reheat Leftovers Lemon Meringue Pie Cupcakes?

• In The Microwave: Reheat individual leftovers lemon meringue pie cupcakes in the microwave for up 40-60 seconds until warmed through.
• In The Oven: Reheat leftovers lemon meringue pie cupcakes in a preheated oven at 300°F (150°C) for up 3-4 minutes.

FAQ’S

Try More Lemon Desserts Recipes:

• Jello Lemon Meringue Pie​ Recipe
  
• Lemon Meringue Pie Cocktail Recipe
  
• New Year Bees Knees
  

Nutrition Facts

Serving Size: 1 Serving

• Calories: 413kcal
• Carbohydrates: 55g
• Protein: 6g
• Fat: 20g
• Saturated Fat: 11g
• Trans Fat: 1g
• Cholesterol: 92mg
• Sodium: 428mg
• Potassium: 99mg
• Fiber: 1g