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Lemon Meringue Cupcakes

Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Course Dessert
Servings 24

Ingredients
  

- Cupcakes:

  • - 1 1/2 cups flour
  • - 1 1/2 cups sugar
  • - 1 tsp baking powder
  • - 1 teaspoon kosher salt use half if it's Morton's
  • - 1/2 teaspoon cream of tartar
  • - 1/2 cup vegetable oil
  • - 1/4 cup water
  • - 6 eggs separated
  • - 1/2 teaspoon almond extract
  • - 1 tablespoon vanilla extract

- Lemon curd:

  • - 1/2 cup + 2 tablespoons lemon juice preferably Meyer
  • - 3 large eggs
  • - 1 large egg yolk
  • - 3/4 cups sugar
  • - Pinch of salt
  • - 1 cup unsalted butter

- Meringue Frosting:

  • - 4 egg whites
  • - 1 cup sugar
  • - 1/4 teaspoon cream of tartar
  • - 1 teaspoon vanilla or 1 tablespoon vanilla bean paste

Instructions
 

Lemon Curd:

  • - In a saucepan, bring water to a simmer.
  • - In a bowl, whisk together lemon juice, eggs, yolk, sugar, and salt.
  • - Place the bowl over the saucepan and whisk continually until thickened.
  • - Remove from heat, cool to 140°F, then whisk in butter until smooth.
  • - Cover with plastic wrap and chill in the fridge.

Cupcakes:

  • - Preheat oven to 350°F and line cupcake pans with liners.
  • - Sift flour, 3/4 cup sugar, and salt.
  • - Whip yolks and 1/4 cup sugar until pale. Mix in water, oil, and extracts.
  • - In another bowl, beat egg whites until frothy. Add cream of tartar and remaining sugar, beat until stiff peaks form.
  • - Fold yolk mixture into whites, then fold in dry ingredients.
  • - Bake for 20 minutes, then cool.

Meringue Frosting:

  • - Create a double boiler and heat egg whites, sugar, and cream of tartar until sugar dissolves.
  • - Whip until stiff peaks form, then add vanilla. Transfer to a piping bag.

Assembly:

  • - Fill cupcakes with lemon curd.
  • - Pipe meringue on top.
  • - Torch or broil for a golden finish.