Lemon Meringue Pie Cupcakes
Introduction
Lemon Meringue Pie Cupcakes combine the bright, tangy charm of classic lemon meringue pie with the soft, handheld delight of cupcakes. Each bite delivers a perfect balance of zesty lemon filling, fluffy cupcake base, and lightly toasted meringue topping—making them an irresistible dessert for all seasons.
Ingredients & Quantities
For the Cupcakes
1½ cups all-purpose flour (190 g)
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened (115 g)
¾ cup granulated sugar (150 g)
2 large eggs
½ cup milk (120 ml)
1 teaspoon vanilla extract
For the Lemon Filling
3 egg yolks (reserve whites for meringue)
¾ cup granulated white sugar (150 g)
¼ cup fresh lemon juice (60 ml)
1 tablespoon lemon zest
2 tablespoons cornstarch
½ cup water (120 ml)
2 tablespoons butter
For the Meringue Topping
3 egg whites
½ cup granulated sugar (100 g)
¼ teaspoon cream of tartar
½ teaspoon vanilla extract
Instructions
1. Prepare the Cupcakes
1. Preheat oven to 175°C (350°F) and line a muffin tin with cupcake liners.
2. Whisk flour, baking powder, and salt in a bowl.
3. Cream butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in vanilla.
5. Alternate adding dry ingredients and milk, mixing gently.
6. Fill liners ⅔ full and bake for 18–20 minutes.
7. Cool completely.
2. Make the Lemon Filling
1. In a saucepan, whisk sugar, cornstarch, and water over medium heat.
2. Stir until thickened.
3. Gradually whisk in egg yolks, lemon juice, and zest.
4. Cook until smooth and glossy, then add butter.
5. Cool completely before using.
3. Prepare the Meringue
1. Beat egg whites and cream of tartar until soft peaks form.
2. Gradually add sugar, beating until stiff and glossy.
3. Mix in vanilla.
4. Assemble
1. Core each cupcake and fill with lemon filling.
2. Pipe or spoon meringue on top.
3. Lightly torch the meringue or broil briefly until golden.
Origin and Cultural Significance
Lemon meringue desserts trace their roots to European custard and meringue traditions, popularized in the 19th century. Transforming the classic pie into cupcakes reflects modern baking trends—combining nostalgia with convenience and creativity.
Description
These cupcakes are light, airy, and bursting with citrus flavor. The tangy lemon center contrasts beautifully with the sweet, cloud-like meringue, all wrapped in a tender vanilla cupcake.
Optional Additions
Add crushed graham crackers at the base for a “pie crust” feel
Swap vanilla cupcake for lemon cupcake for extra zest
Add a drop of lemon extract to the filling for stronger flavor
Tips for Success
Use fresh lemon juice for best flavor
Ensure cupcakes are fully cooled before filling
Whip meringue in a clean, grease-free bowl
Torch gently to avoid burning
Nutritional Information (Approx. per cupcake)
Calories: 260–290 kcal
Carbohydrates: 38 g
Fat: 10 g
Protein: 4 g
Sugar: 25 g
Conclusion
Lemon Meringue Pie Cupcakes are a delightful fusion of classic elegance and modern convenience. They’re visually stunning, deliciously balanced, and perfect for any occasion.
Recommendation
Serve these cupcakes chilled on warm days or as a show-stopping dessert for gatherings, brunches, or celebrations. They pair wonderfully with tea or coffee.