Zesty, bright, and silky sweet, this is the perfect summer cupcake. The homemade lemon curd filling gives this vanilla cupcake a fun, tangy surprise, and there's no waste of egg whites. You'll use the egg whites left over from making the lemon curd to create a fluffy, not-too-sweet frosting for the cupcake. Light and bright, this cupcake is going to be the star of your summer parties.
Video: Lemon Meringue Cupcakes
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Servings:
22 assembled cupcakes
Lemon Curd Filling
Ingredients You'll Need
- 3 egg yolks
- 1/4 cup granulated white sugar
- 1/4 cup fresh lemon juice
- 2 Tbsp. unsalted butter
1. Separate the eggs
Separate the yolks from the egg whites and place the yolks into a cooking pot. Save the whites in a mixing bowl for whipping the meringue.
Tip
If there is any trace of egg yolk in the whites, the white won't whip into a meringue later, so separate them carefully.
2. Add lemon juice and sugar
Whisk the sugar and lemon juice into the egg yolks in the pot. Cook on low heat, stirring constantly, until the mixture thickens and just starts to bubble.
3. Add the butter
Take the pot off the heat, add the butter, and stir until it melts. Set the pot aside to allow the lemon curd to cool while you prepare the rest of the cupcake.
Cupcakes
Ingredients You'll Need
- 1 yellow or white cake box mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
*Follow cake mix instructions for additional ingredients and amounts
1. Combine the cake ingredients
In a large bowl, combine the cake mix ingredients according to the box mix instructions.
2. Bake the cupcakes
Using an ice cream scoop, evenly distribute the cake batter into cupcake pans with liners; the mix I used made 22 cupcakes. Bake according to the mix directions. Allow the cupcakes to fully cool before decorating them.
3. Core and fill the cupcakes
Using a small knife or corer, carefully remove the centers of each cupcake and set the removed pieces aside. Fill each hollowed-out cupcake with about 1 1/2 to 2 teaspoons of lemon curd, then place the cut-out cupcake pieces back on top. Set the cupcakes aside while you prepare the meringue frosting.
Meringue Frosting
Ingredients You'll Need
- 3 egg whites
- 1/4 tsp. lemon juice or white vinegar
- 3/4 cup granulated white sugar
- Pinch of salt
- 1 tsp. vanilla extract
1. Whip the egg whites
Add the lemon juice or white vinegar to the egg whites in a mixing bowl. Whip with a hand mixer until the mixture begins to froth.
2. Add the sugar
Slowly add the sugar to the egg whites while whipping.
3. Add the remaining ingredients
When the meringue thickens, add the salt and vanilla extract. The meringue is ready when it has a thick, marshmallowlike texture and can hold soft peaks.
Assemble the Cupcakes
1. Frost the cupcakes
Add a round piping tip to a piping bag. Fill the bag with the meringue frosting and pipe it onto the cupcakes in an upward, circular motion.
Tip
Avoid letting the meringue sit in the bowl for too long, as it will gradually lose its consistency and become difficult to pipe onto the cupcakes.
Alternatively, you can frost the cupcakes with a spoon by scooping the meringue and placing it on top of the filled cupcakes.
2. Toast the frosting (optional)
If desired, you can gently toast the meringue frosting with a blow torch.
