These Lemon Meringue Cupcakes are made with a light lemon cake, lemon curd filling and lightly toasted meringue frosting! It’s like Lemon Meringue Pie in cupcake form!
I’ve been loving turning fun pie flavors into cupcakes! Between the Banana Cream Pie Cupcakes, Boston Cream Pie Cupcakes and now these Lemon Meringue Cupcakes, these are some super fun cupcakes! I always love the surprise filling too. It’s a whole other way to add more flavor and texture to make a cupcake that much more interesting.
For these cupcakes, the base starts with my new Moist Vanilla Cupcake. You guys have been loving those cupcakes and I love how moist and easy they are to put together. For this version of them I added some lemon zest. It adds a light lemon flavor to the cupcakes, but it isn’t overwhelming.
The bulk of the lemon flavor in these comes from the lemon curd. If you’d never made lemon curd before, you have to try it. Homemade lemon curd really is so much better than the store-bought versions. A stronger, more tart flavor. Love it!
It’s also not hard to make. Just combine everything in a double boiler (or mixer bowl set over a pot of simmering water, as I use) and cook until it reaches 160 degrees. I use an instant read thermometer to check the temperature, but you could also just use a spoon. Run it through the curd and see if it leaves a film on the back of the spoon. If it does, it should be good.
Let’s get to the recipe.
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