by Katherine Walton on May 18, 2022 6 Comments
Lemon meringue pie has to be one of the freshest, tastiest fruit pies. Imagine creating that same zesty, tangy tasty flavour and aroma into a delicious fluffy cupcake. The same lemon centre made with an easy homemade fresh lemon curd, topped with a slightly sweet, light and perfect Italian meringue that feels like you are biting into a cloud of flavour.
These Lemon Meringue Cupcakes can be made a day ahead which makes it easier when assembling these delicious treats later. You will then only need to make my quick and easy fresh lemon curd, followed by my no fail Italian Meringue.
Watch my How to make Lemon Meringue Cupcakes video.
How to make Lemon Meringue Cupcakes.
Watch how my Zesty Lemon Cupcakes are made.
How to make Zesty Lemon Cupcakes.
Watch my Step by Step easy to make Lemon Curd video.
Easy to make Lemon Curd Step by Step.
Watch my Italian Meringue recipe how to video.
For the Zesty Lemon Cupcakes
-120 grams salted butter (room temperature)
-220 grams (1 metric cup) of caster sugar
-2 teaspoons lemon rind
-1 tablespoon (20 ml) freshly squeezed lemon juice
-2 large eggs lightly whisked (room temperature)
-150 grams (1 metric cup) self-raising flour
-100 grams (3/4 metric cup) cornflour
-175 ml milk (3/4 metric cup) (room temperature)
For the Lemon Curd
-110 grams (1 metric cup) of caster sugar
-40 grains (1/4 metric cup) cornflour
-125 ml (1/2 metric cup) of tap water
-65 ml (1/4 metric cup) freshly squeezed lemon juice
-1 teaspoon lemon rind
-30 grams unsalted butter at room temperature
-1 egg yolk lightly whisked at room temperature
For the Italian Meringue
-110 grams of egg whites (or the egg whites from 3 eggs) at room temperature
-1/2 teaspoon of cream of tartar or 1 teaspoon of fresh lemon juice
-220 grams (1 metric cup) caster sugar
-125 ml (1/2 metric cup) Water
-Digital food thermometer
Firstly, make the Zesty Lemon Cupcakes.
Secondly, make the lemon curd.
Thirdly, make the Italian Meringue
How are the ingredients measured in this recipe?
In this recipe and in all of my recipes I provide all ingredients in grams and in mL where applicable. I also provide the ingredient quantities in METRIC cup measurements. However, be aware that cup measurements and spoon measurements vary in different countries. Therefore, I highly recommended the use of scales where applicable to measure ingredients to achieve exactly what the recipe intends.
What is caster sugar and can I substitute it in any of these recipes?
Caster Sugar is also known as super fine granulated sugar. Not to be confused or replaced with icing sugar also known as powdered sugar. It is recommended that the caster sugar in the Zesty Lemon Cupcakes recipe is not replaced or substituted. The sugar will be creamed with the butter and not dissolved, therefore it is recommend to use fine granulated sugar instead of standard white sugar. However, you may replace the caster sugar with standard granulated white sugar in the lemon curd and Italian Meringue recipes as the sugar is dissolved in liquid.
This recipe says to use self raising flour for the Zesty Lemon Cupcakes. Can I replace it or substitute it?
Yes you may substitute the self raising flour in this recipe. You may replace it by using 1 metric cup (150 grams) of plain flour plus 1 teaspoon of baking powder.
What can I do if my cupcakes are not baking as intended and burning or browning?
All ovens vary. If you find that your cupcakes are burning or browning before they are completely baked, you may need to adjust the temperature of your oven by lowering it by 10-20 degrees Celsius. The position of the baking tray in the oven can sometimes also affect baked goods. In some ovens placing your tray in the bottom may brown or burn your cakes from the bottom. The same can occur by placing your tray in the top rack if your oven’s heating element is located on the roof of the oven. Always check and learn how your oven works.
How to separate egg whites from egg yolks?
It is best to separate the egg whites from the egg yolk when the eggs are cold. Then leave the egg whites in a bowl covered to bring to room temperature.
Do you need to use a food thermometer?
I recommend the use of a digital food thermometer in order to know if the temperature of the sugar syrup has reached 115 degrees Celsius (239 Fahrenheit), which is the soft ball stage the sugar syrup needs to reach.
How to store these Lemon Meringue Cupcakes and what is their shelf life?
These cupcakes should be kept refrigerated for up to 3-5 days due to the nature of the Lemon curd in them. However, you may find that the Italian Meringue may start to separate after a few days. Bring them to room temperature before serving. This will make the cupcakes soft and tender again.