Dessertscambreabakes5.0
Lemon Meringue Cupcakes with Pie Crumb Bottoms
Classic lemon meringue pie, cupcake style! These beauties have a buttery pie crumb crust, tangy lemon curd filling, and swirls of toasted vanilla bean meringue. Light, citrusy, and bakery-beautiful!
👥 14 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 1h 30m🔥 Cook: 20 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- whisk
- bowl
- strainer
- pan
- oven
- saucepan
- knife
📝 Preparation Steps
1
Make the Lemon Curd Filling
2
Rub the lemon zest into the sugar until it resembles wet sand. Then add it to a pot and whisk in the eggs and cornstarch.
fresh lemon zest2 teaspoonslarge eggs (room temperature)2cornstarch1 tablespoon
3
Whisk in the lemon juice and salt. Cook over medium-low heat, stirring constantly, until the lemon curd temperature reaches 170°F/78°C and is thick enough to coat the back of a spoon.
cup fresh lemon juice1/2fresh lemon juice1 teaspoon
4
Pour the curd through a fine mesh strainer into a clean bowl, then stir in the cold butter and vanilla extract until combined. Chill until ready to use.
vanilla extract1 teaspoon
5
Make the Pie Crumb
6
Combine the flour, sugar, melted butter, and water until crumbly.
water1 teaspooncup water1/3
7
Line a metal cupcake pan with liners and press one tablespoon of the pie crumb into the bottom of each liner. Doesn’t have to be perfect! You will have enough crumb/batter to make 14 cupcakes.
8
Make the Cupcake Batter
9
Preheat the oven to 350°F F/180 °C.
10
In a stand mixer bowl, rub the lemon zest into the sugar. Then whisk in the flour, lemon sugar, baking powder, and salt. Mix in the butter on low speed until it resembles coarse sand, about ⏱️ 2-3 minutes.
fresh lemon zest2 teaspoonsbaking powder2 teaspoons
11
In a separate bowl, whisk together the oil, sour cream, milk, eggs, and lemon juice.
large eggs (room temperature)2cup fresh lemon juice1/2fresh lemon juice1 teaspoon
12
Mix the wet ingredients into the dry ingredients for a few seconds, then scrape down the bowl and continue mixing until just combined.
13
Scoop the batter into the liners. Each liner should be roughly 3/4 full. Set any batter and pie crumb aside if baking in two batches.
14
Bake for ⏱️ 20-25 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs. Set aside to cool on a wire rack for ⏱️ 5-10 minutes, then carefully remove each one from the pan and let them finish cooling on the rack.
15
Make the Meringue Frosting
16
Into a small saucepan, combine the sugar and water. Place it over medium heat.
water1 teaspooncup water1/3
17
Meanwhile, add the egg whites and cream of tartar into a stand mixer bowl fitted with the whisk attachment. Begin whisking on a medium-low speed.
18
Once the water and sugar mixture has started to boil, cook it until it reaches a temperature of 244°F/118°C on a digital thermometer. At this point, the egg whites should look bubbly and frothy.
water1 teaspooncup water1/3
19
Immediately remove the sugar syrup from the heat, increase the stand mixer speed to medium-high, and slowly drizzle the syrup in, aiming to pour it in between the whisk and the bowl. Try not to pour it directly on the whisk, or it will splatter the syrup against the sides of the bowl!
20
Continue to whisk until the bowl is cool to the touch and the meringue forms stiff peaks. Then, mix in the vanilla paste until combined.
21
Assembly
22
Put the cupcakes back into the cupcake pan and core out the centers with an apple corer or a knife. Then transfer the cupcakes to a sheet pan.
23
Fill the centers with the lemon curd.
24
Pipe the meringue frosting on top of the cupcakes, then toast with a kitchen torch until golden brown.
Nutrition Facts
calories
546 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
1 g
sugar Content
68 g
sodium Content
246 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
116 mg
carbohydrate Content
86 g
saturated Fat Content
10 g
unsaturated Fat Content
10 g
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