Bright & Zesty Lemon Meringue Cupcakes
These lemon meringue cupcakes offer a perfect balance of tangy citrus flavor, fluffy meringue, and a healthier twist, making them ideal for any occasion or dessert lover.
Ingredients
- 1.2 dl (½ cup + 1 tbsp) all-purpose flour
- 0.5 tsp baking powder
- 0.125 tsp salt
- 1 large egg room temperature
- 0.75 dl (⅓ cup + 1 tbsp) granulated sugar
- 30 ml oil
- 0.6 dl (¼ cup + 1 tbsp) milk
- 0.5 tsp vanilla extract
- 1 dl (75 g / ⅓ cup) granulated sugar for the lemon curd
- 1.5 tbsp cornstarch
- 1 dl (4 tbsp) fresh lemon juice
- 1 dl (100 ml / ⅓ cup + 1 tbsp) water
- 40 g (3 tbsp) unsalted butter cubed
- 0.25 tsp turmeric or yellow food coloring optional
- 4 large egg whites (120 g / approx. 1.2 dl)
- 1 cup (2.5 dl / 250 g) granulated sugar for the meringue
Instructions
- Make the Lemon Curd: In a saucepan, whisk sugar and cornstarch. Add lemon juice and water, stirring until smooth. Cook over medium heat, stirring constantly, until thickened (5-7 minutes). Remove from heat and whisk in butter until fully melted. Chill.
- Bake the Cupcakes: Preheat oven to 175°C (350°F). In a bowl, whisk egg and sugar until pale and fluffy. Mix in oil and milk. Sift in dry ingredients and gently combine. Divide into cupcake liners. Bake for 15-20 minutes. Cool completely.
- Prepare the Meringue: Gently whisk egg whites and sugar over a double boiler until sugar dissolves. Beat on high speed for 7-10 minutes until peaks form.
- Assemble: Pipe curd into cooled cupcakes, then pipe meringue on top. Torch meringue until golden brown. Serve and enjoy!