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LEMON MERINGUE PIE CUPCAKES

LEMON MERINGUE PIE CUPCAKES

Experience the perfect marriage of tart lemon filling, tender cupcakes, and fluffy meringue in these delightful Lemon Meringue Pie Cupcakes. Combining the classic flavors of lemon meringue pie with the convenience of individual cupcakes, these treats are sure to dazzle your taste buds and impress your guests. Whether you’re celebrating a special occasion or simply craving something sweet and tangy, these cupcakes are a deliciously indulgent treat for any time of day.

Reason to Try Lemon Meringue Pie Cupcakes

Indulge in the decadent flavors of lemon meringue pie in a convenient cupcake form with these Lemon Meringue Pie Cupcakes. Perfect for lemon lovers and dessert enthusiasts alike, these cupcakes offer a delightful balance of sweet and tangy flavors, along with the irresistible texture contrast of tender cake and fluffy meringue. Whether enjoyed as a special treat or shared with loved ones, these cupcakes are sure to bring joy with every bite.

Ingredients Summary

Lemon Filling:

  • Egg yolks
  • Granulated white sugar
  • All-purpose flour
  • Salt
  • Lemon juice
  • Lemon zest
  • Water
  • Unsalted butter

Cupcakes:

  • Unsalted butter
  • Sugar
  • Eggs
  • Lemon juice
  • Baking powder
  • Salt
  • All-purpose flour

Meringue:

  • Reserved egg whites
  • Salt
  • Sugar

Steps

  1. Lemon Filling: In a small saucepan, whisk together egg yolks, sugar, flour, and salt over low heat. Add lemon juice, lemon zest, water, and melted butter. Increase heat to medium and cook, whisking constantly, until thickened. Set aside.
  2. Preheat oven: Preheat the oven to 375°F (190°C).
  3. Cupcakes: In a medium bowl, beat butter and sugar until light and fluffy. Beat in eggs, lemon juice, baking powder, and salt. Gradually beat in flour until just combined. Divide batter into 12 cupcake liners and bake for 20 minutes, until firm. Cool for 5-8 minutes.
  4. Meringue: In a separate bowl, beat reserved egg whites with salt until stiff. Gradually add sugar and continue beating until stiff peaks form.
  5. Assemble cupcakes: Use a sharp knife to remove the center of each cupcake, leaving a layer of cake beneath. Fill the centers with lemon filling. Top each cupcake with dollops of meringue, spreading to the edges and forming peaks with the back of a spoon.
  6. Bake again: Return cupcakes to the oven and bake for an additional 5-6 minutes, until meringue peaks are golden brown. Remove from oven and cool for 10 minutes.
  7. Chill: Refrigerate cupcakes for an hour or more before serving to allow the flavors to meld and the meringue to set.

Serving Suggestions

Serve these Lemon Meringue Pie Cupcakes chilled for the ultimate indulgence. Garnish with additional lemon zest or a sprinkle of powdered sugar for a decorative touch. Pair them with a cup of hot tea or coffee for a delightful dessert experience that will leave you wanting more.

Storage Info

Store any leftover cupcakes in an airtight container in the refrigerator for up to three days. Enjoy them chilled for the best taste and texture, and bring them to room temperature before serving for maximum flavor.

Techniques or Tips

  • When making the lemon filling, be sure to whisk constantly to prevent lumps from forming and the mixture from burning.
  • To achieve stiff peaks with the meringue, ensure that the bowl and beaters are clean and free of any grease or residue.
  • For a decorative touch, you can use a kitchen torch to lightly brown the meringue peaks before serving.

Variation

Experiment with different citrus flavors by substituting lime or orange juice and zest for the lemon in the filling. You can also add a dash of vanilla extract to the cupcake batter for added flavor complexity. For a fun twist, try piping the meringue onto the cupcakes using a pastry bag fitted with a decorative tip for a professional-looking finish.

FAQs about Lemon Meringue Pie Cupcakes

Q: Can I use store-bought lemon curd instead of making the lemon filling from scratch?
A: Yes, you can use store-bought lemon curd as a convenient alternative to homemade lemon filling. Simply fill the cupcake centers with lemon curd and proceed with topping them with meringue as directed.

Q: Can I freeze these cupcakes for later?
A: While it’s best to enjoy these cupcakes fresh, you can freeze them for up to one month in an airtight container. Thaw them overnight in the refrigerator before serving, and allow them to come to room temperature before enjoying.

Q: Can I omit the meringue topping if I’m short on time?
A: While the meringue topping adds a classic touch to these cupcakes, you can certainly omit it if desired. Simply fill the cupcakes with the lemon filling and serve them as is, or dust them with powdered sugar for a simple finishing touch.

For ingredients and comprehensive cooking instructions, please proceed to the next page or click the open button (>)—and be sure to share with your Facebook friends!

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Written by Belkys mieles

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