Recipes Desserts Cakes Cupcake Recipes Lemon Meringue Cupcakes 2.0 (1) 1 Review 2 Photos 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. Submitted by CookieGirl Published on June 15, 2020 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 30 mins Total Time: 1 hr Servings: 12 Yield: 12 cupcakes Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings Lemon Curd: ⅔ cup lemon juice 3 large eggs 5 tablespoons white sugar 1 tablespoon lemon zest 3 ½ tablespoons salted butter, cut into small pieces Cupcakes: 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 Meringue: ½ cup white sugar 3 large egg whites ¾ teaspoon lemon juice Directions 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. I Made It Print Nutrition Facts (per serving) 255 Calories 10g Fat 38g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 255 % Daily Value * Total Fat 10g 13% Saturated Fat 4g 18% Cholesterol 72mg 24% Sodium 224mg 10% Total Carbohydrate 38g 14% Dietary Fiber 1g 2% Total Sugars 27g Protein 5g 10% Vitamin C 7mg 8% Calcium 60mg 5% Iron 1mg 6% Potassium 85mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.