The classic lemon meringue pie gets the (cup)cake treatment: fluffy cupcakes topped with sweet and tangy lemon curd and a light-as-air toasted meringue frosting.
Course Dessert
Cuisine American
Keyword cupcakes, lemon
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 12
Calories 326kcal
Author Stacey aka the Soccer Mom
Cost $8
Equipment
Muffin tin
cupcake liners
Stand mixer or electric mixer and large mixing bowl
Frosting Decorating Bag
Ingredients
For the Cupcakes
1boxYellow cake mix
1cupWater
1/3cupUnsalted buttersoftened
3Large eggs
10ouncesLemon curd
For the Meringue
3Egg whites
1/4teaspoonCream of tartar
1/8teaspoonSalt
6TablespoonsSugar
1/2teaspoonVanilla extract
Instructions
Preheat oven to 350°F and place cupcake liners in a muffin tin.
Add all cupcake ingredients (except lemon curd) to the bowl of a stand mixer (or large bowl, using an electric mixer) and beat until well combined.
Scoop batter into the pan so that the liners are 3/4 of the way full.
Bake for 19-20 minutes, or until the top of the cupcakes just starts to turn golden brown.
Allow to cool completely before frosting.
To Make the Meringue
In a large mixing bowl (or washed stand mixer bowl) whip up the egg whites and cream of tartar until stiff peaks form.
Add salt, then gradually pour in the sugar as you mix. As the mixture fluffs up, add the vanilla extract.
Increase the mixer speed and continue whipping until stiff peaks form.
To Decorate
Scoop the meringue frosting into your piping bag.
Top each cupcake with about 2 Tablespoons of lemon curd.
Pipe the meringue on top of the lemon curd. Use a kitchen torch to gently taste the frosting so it is golden brown on the outside.
Notes
Nutrition information is provided as an estimate only; your actual values will vary based on serving size and exact ingredients used.