Hey there, fellow baking enthusiasts! Are you ready to embark on a delightful journey into the world of zesty and sweet flavors? Today, we’re sharing our lip-smackingly good Lemon Meringue Cupcake recipe that will undoubtedly leave your taste buds tingling and craving for more! 😋

If you’ve ever wondered how to recreate the perfect balance of tart lemon curd and sweet, fluffy meringue in a cupcake form, you’ve come to the right place. This recipe will guide you step-by-step, making it easy for you to whip up a batch of these heavenly delights for your friends and family, or even just for yourself (we won’t tell!).

Picture this: A soft, tender cupcake base infused with zesty lemon flavor, topped with a generous dollop of velvety smooth lemon curd, and finished with a light-as-air meringue topping that’s been kissed by the heat, creating a gorgeous golden hue. Sounds irresistible, right? Well, it is! And the best part? You can create these heavenly cupcakes in your very own kitchen, even if you’re not a seasoned baker! 😍

Ready to embark on this delightful culinary adventure? Just follow the simple steps outlined below, and you’ll be well on your way to enjoying these mouthwatering Lemon Meringue Cupcakes! 🍋🍰

Mouthwatering Lemon Meringue Cupcakes

The Magical Ingredients You’ll Need:

For the Lemon Cupcakes:

  • 2 eggs
  • 2 glasses of sugar
  • 1 sachet of vanilla sugar
  • 1 glass of milk
  • 3 glasses of flour
  • 1 packet of dry yeast
  • 1 glass of oil
  • 6 cl of lemon juice
  • lemon zest

For the Cream (LEMON CURD):

  • 6 lemons
  • 250g sugar
  • 3 eggs
  • 100g butter
  • lemon zest

Here’s How to Create the Perfect Lemon Meringue Cupcakes:

For the Cakes:

  • Preheat the oven th.6 (180ºC).
  • In a bowl, mix, gradually incorporating the eggs, sugar, vanilla sugar, milk, flour, baking powder, oil, lemon juice and zest.
  • Butter your cupcake molds and pour the batter into them (or pour directly into your cupcake cases).
  • Bake for 15 minutes then let cool.

For the Lemon Curd:

  • In a glass bowl, beat the eggs. Add sugar, butter and mix.
  • Grate the zest of 2 lemons and add them to the salad bowl.
  • Squeeze the remaining lemons. Add them and their juice and mix with a wooden spoon.
  • In a saucepan, bring water to a boil and place the bowl on top (bain-marie).
  • Stir constantly for about 15 minutes, until the cream is thickened and coats the spoon well.
  • Above all, do not boil.
  • Then spread the cream on your cooled cupcakes with a piping bag and decorate with some lemon zest.
  • Fill a piping bag


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