LEMON MERINGUE CUPCAKE RECIPE RECIPES

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LEMON MERINGUE CUPCAKES | ALLRECIPES



Lemon Meringue Cupcakes | Allrecipes image

An enjoyable twist on the traditional Easter dessert, these lemon meringue cupcakes consist of the moistest cupcakes you will ever have, filled with creamy--yet fairly light--lemon curd and topped with a marshmallow-like meringue.

Provided by CookieGirl

Categories     Desserts    Cakes    Cupcake Recipes

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 12 cupcakes

Number Of Ingredients 17

? cup lemon juice
3 large eggs
5 tablespoons white sugar
1 tablespoon lemon zest
3?½ tablespoons salted butter, cut into small pieces
1?¼ cups all-purpose flour
¾ cup white sugar
1?½ teaspoons baking powder
½ teaspoon salt
½ cup milk
¼ cup vegetable oil
½ teaspoon vanilla extract
1 large egg
½ cup hot water
½ cup white sugar
3 large egg whites
¾ teaspoon lemon juice

Steps:

  • Combine lemon juice, eggs, sugar, and lemon zest for lemon curd in a small saucepan over low heat. Cook, whisking constantly, until thick enough to coat the back of a spatula or spoon, about 10 minutes. Remove from the heat and strain through a sieve into a bowl. Stir in butter until melted; set aside.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Sift flour, sugar, baking powder, and salt for cupcakes into a large bowl. Pour milk, oil, vanilla extract, and egg onto the dry mixture. Mix thoroughly with an electric mixer of by hand. Pour in hot water and mix to combine; batter will be thin. Spoon batter into the prepared muffin liners, filling about 3/4 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
  • Core each cupcake using either a corer or a knife. Spoon in lemon curd.
  • Pour sugar and egg whites into a large bowl. Place the bowl over a saucepan or pot of simmering water. Whisk constantly until sugar is dissolved and egg whites are warm, to between 120 and 140 degrees F (49 to 60 degrees C) on a thermometer, 4 to 6 minutes. Remove from the heat.
  • Mix in lemon juice and whip at high speed until stiff peaks form. Pipe meringue onto the cupcakes.
  • Set an oven rack about 10 inches from the heat source and preheat the oven's broiler.
  • Place cupcakes under the preheated broiler until meringue has browned, about 2 minutes.

Nutrition Facts : Calories 255.4 calories, CarbohydrateContent 38.1 g, CholesterolContent 71.7 mg, FatContent 9.9 g, FiberContent 0.5 g, ProteinContent 4.8 g, SaturatedFatContent 3.5 g, SodiumContent 223.6 mg, SugarContent 27.1 g

LEMON MERINGUE CUPCAKES RECIPE | MARTHA STEWART



Lemon Meringue Cupcakes Recipe | Martha Stewart image

These cheerful nibbles are inspired by Martha's signature lemon meringue pie. Martha made this recipe on Martha Bakes episode 308.

Provided by Martha Stewart

Categories     Cupcake Recipes

Yield Makes 24

Number Of Ingredients 11

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 cup buttermilk
Lemon Curd for Lemon Meringue Cupcakes
Seven-Minute Frosting for Lemon Meringue Cupcakes

Steps:

  • Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
  • With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
  • Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
  • To finish, spread 1 tablespoon lemon curd onto middle of each cupcake. Fill a pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.

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Classic lemon meringue pie inspired these gorgeous little cupcakes. The tangy treats hide a surprise lemon pie filling and are topped with fluffy toasted meringue. Make them for your next special gathering. —Andrea Quiroz, Chicago, Illinois
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TOO MUCH LEMON LEMON MERINGUE CUPCAKES RECIPE | ALLRECIPES
I love the lemon and meringue combination, but the store-bought lemon meringue cupcakes always seemed to be too subtle in flavor. This is a recipe for those who want an extra lemony taste and prefer baking from scratch. You can refrigerate them before serving if you like.
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