Lemon Meringue Pie Recipe In Cupcakes

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Lemon Meringue Pie Recipe + Cupcakes = Genius. I know I say this a lot, and many of you must be wondering how I am not 300 lbs (portioning, people!…and a hot yoga addiction to even out the others) but lemon curd – the amazingly silky lemon-infused pastry cream – is one of my favourite things, ever, and I could a whole bowl of it, easy.

Of course, it is always better when enhanced with a flaky pie crust and topped with marshmallowy meringue topping, but I thought – what about combined with fluffly cake?

I happen to have this awesome recipe from MyTartelette, which I have adapted from a Gluten-Free she shares, but still using coconut oil for the fat. These cupcakes are awesome – the texture from the coconut oil is so delicious and I can’t wait to try the GF version.

Lemon Meringue Pie Recipe

If you do not have coconut oil, sub with equal parts butter – but I can’t even begin to express my love for coconut oil – in cooking, baking and skin care!

Vanilla Cupcake Recipe

(Makes 24 cupcakes) from MyTartelette

  • 2 ½ cups flour
  • 1/2 cup cornstarch
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, at room temperature
  • 6 tablespoons coconut oil (solid stage preferably)
  • 2 1/2 cups sugar, divided
  • 1 teaspoon vanilla extract
  • 1 1/4 cups milk
  • 6 egg whites

Lemon Curd Recipe

(Makes 1 ½ cups) From JoyofBaking

  • 3 large eggs
  • 1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
  • 1 tablespoon (4 grams) finely shredded lemon zest
  • 3/4 cup (150 grams) granulated white sugar
  • 4 tablespoons (56 grams) unsalted butter, at room temperature

Note: Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long.

Marshmallow Frosting Recipe

(makes enough for 24 cupcakes) from Martha Stewart

  • 8 large egg whites
  • 2 cups granulated sugar
  • ½ tsp cream of tartat
  • 2 tsp vanilla extract

How to Make Lemon Meringue Pie Recipe

Prepare the cupcakes: Preheat the oven to 350F. Lightly butter 24 cupcake liners.

1. Sift together all the flour, cornstarch, baking powder and salt. Set aside.

2. In a stand mixer fitted with the paddle attachment, beat the butter, coconut oil and 1 cup sugar at medium speed until pale and thick. Add the vanilla, then the dry ingredients in 3 additions, alternating with the milk. Transfer the batter to a separate bowl and wash your stand mixer bowl very well.

3. In that clean bowl, whip the egg whites to a foam at medium speed. Increase the speed and slowly add the remaining 1 1/2 cups sugar, 1/4 cup at a time, until you get a glossy and firm meringue with stiff peaks.

4. Fold 1/3 of the whites into the flour batter to lighten it and then fold in the rest carefully not to deflate the meringue completely.

5. Divide in between the prepared cupcake liners and bake for 20 minutes.
Let them cool completely. In the meantime, prepare the curd and buttercream.

To Make Lemon Curd Recipe

1. In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes.

2. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn’t form) and refrigerate for up to a week.

To make Meringue (Marshmallow) Frosting Recipe

1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

To Assemble Cupcakes:

1. Cut out the centre of your cupcakes using a small round cookie cutter, or knife. Fill each cupcake with lemon curd – be generous! Pipe with a large star piping tip and using a small blow torch, flame the frosting until it is lightly golden. Alternatively, place in the oven on 250 degrees F until golden, watching the oven constantly!


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