Lemon Meringue Cupcakes

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Celebrating the weekend with these sweet and citrusy Lemon Meringue Cupcakes...with lemon curd filling, of course! The perfect treat for summertime baking. Every bite is layered with lots of lemon, vanilla, and just the right amount of sweetness. SO. GOOD.

4 Quick Tips For These Lemon Meringue Cupcakes

01 The cake batter for this recipe is very thick! 02 When making the curd, the texture should be pudding consistency. 03 Don't waste the egg whites from the curd! Use them to make the meringue. 04 Toasting the meringue is optional. White Line Get The Recipe!

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

Beat butter and sugar with an electric mixer.

Add eggs, one at a time, beating well after each. Stir in vanilla.

Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in lemon juice.

Spoon into muffin cups. Bake for 10-15 minutes, or until done.

In a glass bowl, whisk together sugar, eggs yolks, and lemon juice.

Place over a pot of simmering water. Cook and stir until thickened, about 10 minutes. Strain.

Add lemon zest and butter, stirring until butter is melted.

With an electric mixer, beat egg whites to stiff peaks.

Heat sugar and water. Cook over medium heat to 246°- 250° F. Stream sugar mixture into egg whites.

Continue beating until cooled, about 5-10 minutes.

Core cupcakes. Pipe lemon curd into each cavity. Place tops back over curd.

Top with meringue. Toast with a kitchen torch, if desired.

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