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Lemon Meringue Cupcakes

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

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

Method
 

Lemon Curd:
  1. - In a saucepan, bring water to a simmer.
  2. - In a bowl, whisk together lemon juice, eggs, yolk, sugar, and salt.
  3. - Place the bowl over the saucepan and whisk continually until thickened.
  4. - Remove from heat, cool to 140°F, then whisk in butter until smooth.
  5. - Cover with plastic wrap and chill in the fridge.
Cupcakes:
  1. - Preheat oven to 350°F and line cupcake pans with liners.
  2. - Sift flour, 3/4 cup sugar, and salt.
  3. - Whip yolks and 1/4 cup sugar until pale. Mix in water, oil, and extracts.
  4. - In another bowl, beat egg whites until frothy. Add cream of tartar and remaining sugar, beat until stiff peaks form.
  5. - Fold yolk mixture into whites, then fold in dry ingredients.
  6. - Bake for 20 minutes, then cool.
Meringue Frosting:
  1. - Create a double boiler and heat egg whites, sugar, and cream of tartar until sugar dissolves.
  2. - Whip until stiff peaks form, then add vanilla. Transfer to a piping bag.
Assembly:
  1. - Fill cupcakes with lemon curd.
  2. - Pipe meringue on top.
  3. - Torch or broil for a golden finish.