Classic lemon meringue pie, cupcake style! These lemon meringue cupcakes have everything I love about the pie: a rich pie crumb base, homemade lemon curd filling, and swirls of toasted vanilla meringue frosting for that perfect balance of tangy, creamy, and sweet.
The lemon cake is soft and moist (inspired by my fluffy lemon poppy seed cupcakes) and bakes up right over that pie crust. They’re light, lemony, and look like something you’d pick up from a fancy bakery.
I would know… I used to work in one!
Bringing you bakery classics is always top of mind. My classic homemade lemon bars have that same creamy curd and buttery crust combo, are simpler to make, but are every bit as rich and satisfying as these lemon cupcakes.
The Baking Process
1
Make the creamy lemon curd filling. It will seem thin after cooking, but will set up into a thicker consistency in the fridge!
2
Mix the butter into the dry ingredients. This reverse creaming method is the key to a soft and fluffy texture! Just mix the butter into the flour until it resembles coarse sand.
3
Mix in the wet ingredients. Mix until just combined to keep from overmixing and developing too much gluten.
4
Press one tablespoon of pie crumbs into a lined cupcake pan, then scoop the lemon cake batter on top. You will have enough batter to make 14 cupcakes, with each liner roughly ¾ full.
The lemon curd and meringue might get all the attention here, but don’t overlook what’s underneath: that super moist, fluffy lemon cake. My lemon loaf pound cake keeps that same texture front and center with no fuss!
5
Once cooled, core the center of the cupcakes and fill with lemon curd. I use an apple corer, but you can also cut out the centers with a knife.
6
Make the meringue frosting. You want it to have nice, stiff peaks. This frosting will hold up well in the fridge for 3-4 days!
7
Pipe the frosting on top of the cupcakes. I used a French star piping tip, but feel free to use your favorite!
8
Use a kitchen torch to toast the tops until golden brown. A torch is key; this can not be done in the oven under the broiler like other recipes.
This lemon cake base is a year-round bakery staple for me, but I love switching it up with the seasons. My lemon poppy seed layer cake has that subtle crunch and classic spring bakery flavor. And when I’m in the mood for something fruitier, my raspberry-filled lemon cake brings it with bright, jammy layers that feel just a little more special!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Lemon Meringue Cupcakes with Pie Crumb Bottoms
Equipment
- metal cupcakes pan
Ingredients
For the 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
For the Pie Crust Bottoms
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 5 1/2 tablespoons salted butter, melted
- 1 teaspoon water
For the Lemon Cake
- 3/4 cup + 2 tablespoons cup granulated sugar
- 2 teaspoons fresh lemon zest
- 1 1/2 cups cake flour, *See notes below for measuring*
- 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
For the 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. Then add it to a pot and whisk in the eggs and cornstarch.3/4 cup (150 g) granulated sugar, 2 teaspoons fresh lemon zest, 1 tablespoon (8 g) cornstarch, 4 (60 g) large egg yolks
- Whisk in the lemon juice and salt. Cook over medium-low heat, stirring constantly, until the lemon curd temperature reaches 170°F/78°C and is thick enough to coat the back of a spoon.1/2 cup (113 g) fresh lemon juice, Pinch of fine sea salt
- Pour the curd through a fine mesh strainer into a clean bowl, then stir in the cold butter and vanilla extract until combined. Chill until ready to use.1 teaspoon (4 g) vanilla extract, 4 tablespoons (56 g) unsalted butter
Make the Pie Crumb
- Combine the flour, sugar, melted butter, and water until crumbly.1 cup (130 g) all-purpose flour, 1 tablespoon (15 g) granulated sugar, 5 1/2 tablespoons (77 g) salted butter, 1 teaspoon water
- Line a metal cupcake pan with liners and press one tablespoon of the pie crumb into the bottom of each liner. Doesn’t have to be perfect! You will have enough crumb/batter to make 14 cupcakes.
Make the Cupcake Batter
- Preheat the oven to 350°F F/180 °C.
- In a stand mixer bowl, rub the lemon zest into the sugar. Then whisk in the flour, lemon sugar, baking powder, and salt. Mix in the butter on low speed until it resembles coarse sand, about 2-3 minutes.3/4 cup + 2 tablespoons cup (180 g) granulated sugar, 2 teaspoons fresh lemon zest, 1 1/2 cups (180 g) cake flour, 2 teaspoons (6 g) baking powder, 1/2 teaspoon (2 g) fine sea salt, 6 tablespoons (84 g) cubed unsalted butter
- In a separate bowl, whisk together the oil, sour cream, milk, eggs, and lemon juice.1/3 cup (65 g) vegetable oil, 1/4 cup (56 g) sour cream, 1/2 cup (113 g) whole milk, 2 (110 g) large eggs, 1 teaspoon fresh lemon juice
- Mix the wet ingredients into the dry ingredients for a few seconds, then scrape down the bowl and continue mixing until just combined.
- Scoop the batter into the liners. Each liner should be roughly 3/4 full. Set any batter and pie crumb aside if baking in two batches.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs. Set aside to cool on a wire rack for 5-10 minutes, then carefully remove each one from the pan and let them finish cooling on the rack.
Make the Meringue Frosting
- Into a small saucepan, combine the sugar and water. Place it over medium heat.1 1/8 cup (225 g) granulated sugar, 1/3 cup (76 g) water
- Meanwhile, add the egg whites and cream of tartar into a stand mixer bowl fitted with the whisk attachment. Begin whisking on a medium-low speed.3-4 (110 g) large egg whites, 1/4 teaspoon cream of tartar
- Once the water and sugar mixture has started to boil, cook it until it reaches a temperature of 244°F/118°C on a digital thermometer. At this point, the egg whites should look bubbly and frothy.
- Immediately remove the sugar syrup from the heat, increase the stand mixer speed to medium-high, and slowly drizzle the syrup in, aiming to pour it in between the whisk and the bowl. Try not to pour it directly on the whisk, or it will splatter the syrup against the sides of the bowl!
- Continue to whisk until the bowl is cool to the touch and the meringue forms stiff peaks. Then, mix in the vanilla paste until combined.2 teaspoons (6 g) vanilla bean paste
Assembly
- Put the cupcakes back into the cupcake pan and core out the centers with an apple corer or a knife. Then transfer the cupcakes to a sheet pan.
- Fill the centers with the lemon curd.
- Pipe the meringue frosting on top of the cupcakes, then toast with a kitchen torch until golden brown.
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
