Lemon Meringue Cupcakes with Zesty Lemon Curd

Lemon Meringue Cupcakes

For the lemon cupcakes

• 3 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp kosher salt or fine sea salt
• 1 cup unsalted butter, room temperature (2 sticks)
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 3 lemons, finely grated zest only
• 2 tbsp fresh lemon juice
• 1 tsp pure vanilla extract
• 1 cup buttermilk (see note)

For the lemon filling

• 1 cup lemon curd, homemade or store-bought

For the meringue frosting (Italian meringue)

• 1 ½ cups granulated sugar
• ⅔ cup water
• 2 tbsp light corn syrup
• 6 large egg whites, room temperature

For the lemon cupcakes

• Preheat the oven to 325ºF (160ºC). Line two standard muffin tins with paper liners. In a bowl, whisk together the flour, baking powder, and salt.
• Using an electric mixer on medium-high, cream the room-temperature butter and sugar until pale and fluffy. Add the eggs one at a time, beating until each is incorporated and scraping the bowl as needed. Mix in the lemon zest and vanilla.
• Add the flour mixture in three additions, alternating with two additions of buttermilk and lemon juice, beginning and ending with the flour. Mix just until combined after each addition; do not overmix.
• Divide the batter evenly among the liners, filling each about three-quarters full. Bake, rotating the pans halfway through, until the cupcakes are golden and a tester comes out clean, about 25 minutes. Transfer pans to wire racks and cool completely before filling. Cupcakes can be stored at room temperature overnight or frozen up to 2 months in airtight containers.

For the meringue frosting (Italian meringue)

• Combine 1 ½ cups (300 g) sugar, the water, and corn syrup in a small saucepan. Clip a candy thermometer to the pan and bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Continue boiling, without stirring, until the syrup reaches 230ºF (110ºC).
• While the syrup heats, whisk the egg whites in the bowl of a stand mixer fitted with the whisk attachment on medium-high until soft peaks form. With the mixer running, add the remaining 2 tablespoons of sugar and mix briefly to combine.
• Once the syrup reaches 230ºF (110ºC), remove it from the heat. With the mixer on medium-low, pour the hot syrup in a slow, steady stream down the side of the bowl. Increase the speed to medium-high and whisk until the bowl is cool to the touch and the meringue forms stiff, glossy peaks, about 7 minutes. Use immediately.

To assemble the cupcakes

• Spoon or pipe about 1 tablespoon (15 ml) of lemon curd into the center of each cooled cupcake. Fit a pastry bag with a large open-star tip and fill with meringue. Pipe the meringue over each cupcake in a swirl, finishing with a peak.
• To brown the meringue: Briefly broil in the oven for a few seconds—watch closely because browning happens quickly. Alternatively, use a kitchen torch, holding it 3–4 inches (7.5–10 cm) above the meringue and moving it across the surface until lightly browned.
• Serve immediately, or within a half-day of frosting for the best texture.
• Make-ahead tip: Bake the cupcakes ahead, cool completely, and freeze in airtight containers. Thaw overnight in the refrigerator, then fill and frost up to half a day before serving.
• Recipe credit: Adapted from MarthaStewart.com

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