Lemon meringue cupcakes
Lemon Meringue Cupcakes
Experience the perfect blend of tangy and sweet with our Lemon Meringue Cupcakes. Each cupcake starts with a moist, zesty lemon base, baked to perfection and infused with fresh lemon juice and zest. Topped with a luscious, fluffy meringue frosting that’s toasted to a golden brown, these cupcakes bring the classic lemon meringue pie flavor into a convenient, bite-sized treat.
Our cupcakes are made with allergy-free ingredients, ensuring everyone can enjoy this delightful dessert without worry. Whether you're looking for a refreshing dessert for a special occasion or a sweet everyday indulgence, our Lemon Meringue Cupcakes are sure to brighten your day.
Place your order online at mervynsbakery.com
Cupcakes:
1 1/2 cup GF all-purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
2 eggs
1/4 tsp salt
1/2 cup oat milk
1/2 cup unsalted butter DF
1/4 cup lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1. Preheat oven to 350°F. Mix the flour, baking soda, baking powder, and salt.
2. Cream butter and sugar till light and fluffy. Add eggs one at a time, beating after each addition.
3. Mix in vanilla, lemon juice, and lemon zest. Gradually add dry ingredients, alternating with oat milk, till just combined.
4. Bake 18-20 mins. Cool completely.
Lemon curd filling:
1/2 cup fresh lemon juice
1 tbsp lemon zest
1/2 cup sugar
3 tbsp cornstarch
1/4 cup water
2 tbsp unsalted DF butter
1. In a saucepan, combine lemon juice, zest, sugar, cornstarch, and water.
2. Cook on medium heat, stirring constantly until the mixture thickens and comes to a boil. Remove from heat and stir in dairy-free butter till melted and smooth. Let cool. Once cooled, use a piping bag to fill each cupcake.
Meringue topping:
3 egg whites
1/4 tsp cream of tartar
1/2 cup sugar
1. In a bowl, beat egg whites and cream of tartar till soft peaks form. Gradually add sugar, beating till stiff peaks form.
2. Pipe or spread onto each cupcake. Use a kitchen torch to lightly toast the meringue till golden brown.