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Lemon Meringue Cupcakes Recipe
Ingredients (26)
- For the Lemon Curd:
- 1 cup sugar
- 4 large eggs, at room temperature
- 3 large egg yolks, at room temperature
- 1/8 teaspoon salt
- 2 tablespoons zest and 3/4 cup juice from 3 large lemons
- 8 tablespoons unsalted butter, cut into small pieces
- For the Lemon Cupcakes:
- Baking spray
- 1 3/4 cups sugar
- 2 tablespoons finely grated zest and 1/4 cup juice from 2 large lemons
- 1 1/4 cups all-purpose flour
- 1 cup cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 cup milk, at room temperature
- 1 teaspoon pure vanilla extract
- 4 large eggs, separated and at room temperature
- 1 teaspoon salt
- 2 sticks (8 ounces) unsalted butter, at room temperature
- For the Meringue Topping:
- 1 1/4 cups sugar
- 1/4 cup water
- 1/4 cup light corn syrup
- 6 large egg whites, at room temperature
- 1/4 teaspoon salt
Directions
Learn how to make this recipe at Serious Eats