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Lemon Meringue Cupcakes with Pie Crumb Bottoms Recipe

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4 from 3 reviews

These Lemon Meringue Cupcakes with Pie Crumb Bottoms combine the classic flavors of lemon meringue pie into a delightful cupcake form. Featuring a buttery pie crumb crust at the base, a tangy and smooth lemon curd filling, and topped with swirls of toasted vanilla bean meringue frosting, these cupcakes are light, citrusy, and perfect for any dessert lover craving a bakery-quality treat at home.

  • Total Time: 1 hour 50 minutes
  • Yield: 14 cupcakes

Ingredients

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
  • 2 teaspoons fresh lemon zest
  • 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

  1. Prepare Pie Crust Bottoms: In a bowl, combine all-purpose flour, sugar, melted salted butter, and water. Mix until a crumbly dough forms. Press this mixture evenly into the bottoms of a metal cupcake pan to form the crust base. Chill in the refrigerator while preparing other components.
  2. Make Lemon Curd Filling: In a saucepan, whisk together sugar, lemon zest, cornstarch, egg yolks, lemon juice, and sea salt. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in cold butter and vanilla extract until smooth. Let cool.
  3. Prepare Lemon Cake Batter: In a mixing bowl, cream cubed unsalted butter with granulated sugar and lemon zest until light and fluffy. In a separate bowl, whisk together cake flour, baking powder, and sea salt. Alternately add the dry ingredients with vegetable oil, sour cream, and milk to the creamed butter mixture, starting and ending with dry ingredients. Beat in eggs and fresh lemon juice until combined.
  4. Assemble and Bake Cupcakes: Spoon lemon cake batter over the chilled pie crust bottoms in the cupcake pan, filling each about two-thirds full. Bake in a preheated oven at 350°F (175°C) for 20 minutes or until a toothpick inserted into the cake comes out clean. Let cool completely before frosting.
  5. Make Meringue Frosting: In a saucepan, combine sugar and water to make a syrup; heat until it reaches the soft-ball stage (~240°F/115°C). Meanwhile, beat egg whites with cream of tartar until soft peaks form. Slowly pour hot syrup into the whipped egg whites while continuing to beat. Add vanilla bean paste and whip until thick, glossy, and cooled.
  6. Frost and Toast Meringue: Pipe or spread the meringue frosting onto the cooled cupcakes in decorative swirls. Using a kitchen torch, carefully toast the meringue until golden brown peaks form, or alternatively place the cupcakes under a preheated broiler briefly to toast.

Notes

  • For best results, measure cake flour by spooning into the measuring cup and leveling with a knife instead of scooping directly to avoid dense cakes.
  • Ensure all dairy and eggs are at room temperature for proper mixing and texture.
  • Use a metal cupcake pan to help conduct heat evenly, especially for the crust bottoms.
  • Be cautious while toasting meringue with a kitchen torch or broiler to avoid burning.
  • The lemon curd can be made ahead and stored refrigerated for up to 5 days.
  • Author: Maya
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://cozykitchenbymaya.com/lemon-meringue-cupcakes-with-pie-crumb-bottoms-recipe/