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Lemon Meringue Pie Cupcakes

These lemon meringue pie cupcakes are the perfect springtime treat! They feature a Biscoff cookie crumb crust, tangy lemon curd filling, and light and fluffy toasted meringue topping. Plus, they use up all of your egg yolks and egg whites in a balanced way, making them an economical and convenient choice.
Course: Dessert
Keyword: carrot cupcakes, lemon, lemon curd, lemon meringue, meringue, pie, recipe
Servings: 14 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.

Notes

These cupcakes are best enjoyed within 1-2 days of making them. Store them in an airtight container in the refrigerator to keep them fresh. The meringue topping may soften over time, but you can easily crisp it up again with a kitchen torch before serving. Avoid freezing the cupcakes as the meringue topping may not hold up well.