Description
Lemon Meringue Cupcakes with Pie Crumb Bottoms are a delightful twist on classic lemon meringue pie. These cupcakes feature a crunchy pie crumb base, fluffy lemon cake, tart lemon curd filling, and a glossy, toasted meringue frosting. Perfect for spring and summer celebrations or anytime you want a bright, zesty dessert.
Ingredients
Scale
Lemon Curd Filling
- 3/4 cup granulated sugar
- 2 teaspoons fresh lemon zest
- 1 tablespoon cornstarch
- 4 large egg yolks
- 1/2 cup fresh lemon juice
- Pinch of fine sea salt
- 4 tablespoons unsalted butter, cold
- 1 teaspoon vanilla extract
Pie Crust Bottoms
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 5 1/2 tablespoons salted butter, melted
- 1 teaspoon water
Lemon Cake
- 3/4 cup + 2 tablespoons granulated sugar
- 1 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 6 tablespoons cubed unsalted butter, room temperature
- 1/3 cup vegetable oil
- 1/4 cup sour cream, room temperature
- 1/2 cup whole milk, room temperature
- 2 large eggs, room temperature
- 1 teaspoon fresh lemon juice
Meringue Frosting
- 1 1/8 cup granulated sugar
- 1/3 cup water
- 3–4 large egg whites
- 1/4 teaspoon cream of tartar
- 2 teaspoons vanilla bean paste
Instructions
- Make the Lemon Curd Filling: Rub the lemon zest into the sugar until it resembles wet sand to release flavor. Add this mixture to a pot, whisk in egg yolks and cornstarch until combined.
- Cook the Curd: Whisk in fresh lemon juice and a pinch of sea salt. Cook on medium-low heat, stirring constantly, until the curd reaches 170°F and thickens to coat the back of a spoon.
- Strain and Chill: Pour the curd through a fine sieve to remove any lumps, then stir in cold butter and vanilla extract. Chill the lemon curd until ready to use.
- Prepare the Pie Crumb Bottoms: Mix flour, sugar, melted salted butter, and water until crumbly. Line a metal cupcake pan with liners and press one tablespoon of this crumb into the bottom of each liner.
- Preheat the Oven: Set oven to 350°F (180°C) to get ready for baking.
- Make the Dry Cake Mixture: In a stand mixer bowl, rub lemon zest into the sugar, then whisk in cake flour, baking powder, and salt. Add cubed butter and mix on low speed until texture resembles coarse sand, about 2-3 minutes.
- Prepare the Wet Cake Mixture: In another bowl, whisk together vegetable oil, sour cream, milk, eggs, and lemon juice until combined.
- Combine Wet and Dry Ingredients: Mix the wet ingredients into the dry mixture briefly, scrape the bowl, and continue mixing just until blended, avoiding overmixing.
- Fill the Liners: Scoop cupcake batter into liners over the pie crumb bottoms, filling each about 3/4 full. Reserve any extra batter and crumbs if baking in two batches.
- Bake the Cupcakes: Bake for 25 minutes or until a toothpick inserted comes out with a few moist crumbs. Cool on a wire rack for 5-10 minutes, then remove from pan to finish cooling.
- Make the Meringue Frosting: Combine sugar and water in a saucepan and bring to boil over medium heat.
- Whisk Egg Whites: Place egg whites and cream of tartar in a stand mixer bowl with whisk attachment; start whisking on medium-low speed.
- Cook Sugar Syrup to Soft Ball Stage: Continue boiling sugar-water until it reaches 244°F (118°C), at which point the egg whites will be foamy.
- Pour Syrup into Egg Whites: Remove syrup from heat and increase mixer speed to medium-high. Slowly drizzle the hot syrup between the whisk and the bowl without hitting the whisk directly to avoid splattering.
- Whip the Meringue: Continue whisking until the bowl is cool and stiff peaks form, then fold in vanilla bean paste.
- Core the Cupcakes: Place cooled cupcakes back in the pan and remove centers with an apple corer or knife to create space for filling.
- Fill with Lemon Curd: Spoon the chilled lemon curd into the hollowed centers of each cupcake.
- Pipe and Toast Meringue: Pipe meringue frosting over each cupcake and use a kitchen torch to toast the meringue until golden brown for a classic finish.
Notes
- Measure flour properly using the spoon-level method or a kitchen scale to avoid dense cupcakes.
- Store cupcakes in an airtight container in the fridge for up to 3-4 days; meringue maintains texture well chilled.
- For freezing, wait to add and toast the meringue until serving since meringue does not freeze well.
- Use fresh lemon zest and juice for vibrant citrus flavor.
- Be careful pouring hot syrup into egg whites to prevent splatters and burns.
