With spring just around the corner, we can finally say goodbye to the chilly winter weather and embrace the warmer temperatures and longer days. And what better way to welcome the new season than with some bright and fresh flavors? In my opinion, lemon is the perfect ingredient for adding a zesty kick to any recipe, and these lemon meringue pie cupcakes are no exception. They are light, fluffy, and bursting with tangy lemon flavor, making them the ideal treat for any springtime occasion.
To capture the essence of a classic lemon meringue pie, I’ve incorporated all of the essential elements into these cupcakes. Starting with the base, I’ve added a Biscoff cookie crumb crust that is debatably yummier than the traditional pie crust. For the filling, I’ve made a tangy lemon curd that is not only delicious but also the perfect contrast to the sweet meringue topping. And speaking of the topping, it’s made of a light and fluffy toasted meringue that adds just the right amount of sweetness and texture to the cupcakes. With all of these elements combined, these lemon meringue pie cupcakes are sure to become a new favorite for anyone who loves the classic dessert.
One of the great things about this lemon meringue pie cupcakes recipe is that it’s a nice change from the usual buttercream frosting. Don’t get me wrong, I love a good buttercream, but sometimes it’s nice to switch things up. Using meringue instead of buttercream is a great alternative because it’s lighter, fluffier, and less sweet. It also complements the tangy lemon curd filling perfectly and creates a beautiful, golden-brown topping that’s sure to impress. Plus, without the butter, these cupcakes are a little healthier, which means you can indulge without feeling guilty. So, if you’re looking for a refreshing twist on the classic cupcake frosting, give this meringue topping a try. You won’t be disappointed!
I always find it frustrating when recipes leave me with leftover egg yolks or egg whites. That’s why I love this lemon meringue pie cupcakes recipe because it uses both egg yolks and egg whites in a balanced way. The lemon curd filling is made with egg yolks, while the meringue topping is made with egg whites. This means that you can use up all of the eggs without any waste, which is both economical and convenient. So, not only are these cupcakes delicious, but they’re also a great way to make use of your ingredients and avoid food waste.
This recipe makes 14 cupcakes, which may seem like an odd number. However, it’s important not to try and force the batter into 12 cups as the cupcakes may overflow during baking. By making 14 cupcakes, the batter will have more room to rise and expand without spilling over the edges of the liners. Just trust the recipe and go with the 14 cupcakes 🙂
Here’s a quick video showcasing the steps:
Happy baking!
Lemon Meringue Pie Cupcakes
Ingredients
Lemon Curd
- 100 grams sugar (½ cup)
- 1 tbsp lemon zest
- 3 egg yolks
- 50 mL lemon juice freshly squeezed
- 57 grams butter, cubed (¼ cup)
Lemon Cupcakes with Biscoff Crumb
- 75 grams butter, softened (just shy of ⅓ cup)
- 200 grams sugar (1 cup)
- 2 eggs room temperature
- 2 tbsp canola oil
- ⅔ cup buttermilk room temperature
- 1 tsp vanilla bean paste or extract
- 1 tbsp lemon zest
- 156 grams flour (1 ¼ cups)
- 2 tbsp corn starch
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup biscoff cookie crumbs
Meringue Topping
- 3 egg whites
- 150 grams sugar (¾ cup)
- 1 tsp vanilla bean paste or extract
Instructions
Lemon Curd
- Whisk the sugar and lemon zest together in a pot, to release the oils of the zest and bring out the flavour. It should resemble a wet sand.
- Add the egg yolks, and whisk until smooth. Add the lemon juice, and whisk until fully incorporated. Place the pot over low heat until it begins to thicken and bubble, whisking constantly to avoid burning. You will know it is thick enough when you can dip a wooden spoon into the mixture, draw a line across the back, and tilt it without the mixture running to cover the line.
- Remove from the heat and add in the cubed butter, whisking until it is fully melted and combined.
- Pour the curd into a mason jar or covered bowl and set aside to cool while you work on the cupcakes.
Lemon Cupcakes with Biscoff Crumb
- Preheat the oven to 350°F (180°C) and line a standard 12-cup muffin tin with liners, plus 2 bonus liners in an extra tin. Spray the liners with non-stick cooking spray.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes. Drizzle in the canola oil while beating.
- Add the eggs one at a time, beating well after each addition.
- Mix in the lemon zest and vanilla bean paste.
- In a separate mixing bowl, sift together the flour, baking soda, baking powder, salt, and corn starch.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Sprinkle about 1 tablespoon of biscoff crumbs into each prepared cupcake liner.
- Use an ice cream scoop or spoon to divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool completely before adding the lemon curd and meringue toppings.
- Once cool, core out the centre of each cupcake with a piping tip or knife. Spoon a scoop of lemon curd into the hole, and optionally re-cover the hole with the cored piece of cupcake.
Meringue Topping
- In a large, heatproof mixing bowl, whisk together the egg whites and sugar until combined.
- Place the mixing bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water. This creates a double boiler. Whisk the egg whites and sugar mixture constantly until the sugar dissolves and the mixture reaches 160°F (71°C).
- Remove the mixing bowl from the heat and transfer it to a stand mixer fitted with a whisk attachment. Alternatively, you can use a hand mixer.
- Begin whisking the egg whites on medium-high speed until they become white and glossy, about 5-7 minutes.
- Add the vanilla extract and continue whisking until stiff peaks form and the meringue holds its shape.
- Spoon or pipe the meringue onto the prepared cupcakes.
- Use a kitchen torch to toast the meringue until it is golden brown and slightly crispy.