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    Lemon Meringue Cupcakes

    Lemon Meringue Cupcakes with fluffy yellow cake, tangy lemon curd filling, and toasted meringue topping. A sweet-tart dessert that’s simple to make and always a crowd favorite.
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Servings: 12 cupcakes

    Ingredients

    Cupcakes

    • 1 box yellow cake mix
    • 3 eggs
    • 1 box vanilla pudding mix
    • 1/2 cup avocado oil
    • 1 cup water

    Meringue

    • 5 egg whites
    • 1 cup sugar
    • 1/8 tsp cream of tarter

    Lemon Curd

    • zest of 2 lemons
    • 5 egg yolks
    • 2/3 cup sugar
    • 2/3 cup lemon juice
    • 5 tbsp unsalted butter, melted

    Instructions

    Cupcakes

    • Mix together cake mix, eggs, pudding mix, and avocado oil. Slowly add in water. Scoop batter into a cupcake pan lined with paper liners and bake at 350°F for 20 minutes. Set aside to cool.

    Lemon Curd

    • Separate 5 eggs into whites and yolks. Be sure not to get any yolk in the egg whites or the meringue won't properly set. Set aside whites for later.
      Whisk together egg yolks, sugar, and lemon zest for 1 minute or until the egg yolks become a paler yellow color and the sugar begins to dissolve. Stir in lemon juice and melted butter.
    • Microwave for 3-5 minutes, whisking at 1 minute intervals. it will be done when it is thick enough to coat the back of a spoon. Set aside to cool.

    Meringue

    • In a clean bowl of a stand mixer, whisk egg whites along with cream of tarter on high until it becomes frothy. Slowly add sugar 1 tsp at a time while the mixer is running. Continue to whip until meringue has reached stiff peaks.

    Assembly

    • When lemon curd is cooled, place into a piping bag.
      Poke a hole in the center of each cupcake using a pairing knife or a piping tip. Fill with lemon curd.
    • Turn oven on to broil.
      Add meringue to a piping bag. Pipe meringue over each cupcake.
      Place pan of cupcakes under broiler for 2 minute of until the tips of the meringue turns golden brown. Keep a close eye on the them because the meringue can burn quickly if you take your eyes off of them.
      Serve the cupcakes immediately or store up to 3 days in an airtight container.

    Notes

    • Keep the egg whites free of yolk. Even a small amount of yolk can prevent the egg whites from whipping into a light, fluffy meringue.
    • Use a clean, dry bowl for the meringue. Any grease or moisture in the bowl can keep the egg whites from reaching stiff peaks.
    • Add the sugar slowly. Adding the sugar one teaspoon at a time creates a smooth, glossy meringue that holds its shape beautifully.
    • Whisk the lemon curd frequently. Stirring at one-minute intervals while microwaving helps prevent curdling and ensures a silky-smooth filling.
    • Cool the lemon curd completely. Filling the cupcakes with warm curd can make the cake soggy and difficult to assemble.
    • Watch the meringue closely under the broiler. The meringue can go from perfectly golden to burnt in seconds, so don't walk away while it's browning.

    Nutrition Information

    Serving: 1cupcakeCalories: 467kcalCarbohydrates: 72gProtein: 6gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 134mgSodium: 406mgPotassium: 81mgFiber: 1gSugar: 53gVitamin A: 314IUVitamin C: 5mgCalcium: 111mgIron: 1mg