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LEMON MERINGUE PIE CUPCAKES

Tangy Lemon Bliss in Every Bite Imagine sinking your teeth into a delightful cupcake that encapsulates the zesty tang of lemon meringue pie. Lemon Meringue Pie Cupcakes are a miniaturized burst of sunshine and citrus flavor, capturing the essence of this classic dessert in a portable, delectable form. This recipe offers a creative twist on tradition, ensuring each bite delivers a harmonious blend of tart lemon, sweet meringue, and buttery graham cracker crust.

Zesty Lemon Infusion

The star of these cupcakes is undoubtedly the tangy lemon. The cupcake base is infused with fresh lemon juice and zest, delivering a bright and refreshing flavor.

Sweet Meringue Crown

Atop each cupcake sits a billowy cloud of sweet meringue, lightly toasted to create that signature lemon meringue pie look and taste.

Substitutions and Variations:

Customize your Lemon Meringue Pie Cupcakes with these variations:

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  1. Fruity Twist: Experiment with other citrus fruits like lime or orange for a different citrusy flavor profile.
  2. Mini Pies: Use mini graham cracker crusts as cupcake liners for a more authentic pie experience.
  3. Berry Bliss: Top the cupcakes with fresh berries like raspberries or blueberries for a burst of color and flavor.

Closing

Now that you’ve uncovered the secret to Lemon Meringue Pie Cupcakes, it’s time to savor the zesty delight of this creative twist on a classic dessert. Share them with loved ones, surprise guests with their unique flavor, or enjoy them as a sunshine-infused treat just for yourself. Don’t forget to leave a review and share your favorite cupcake variations with us. Happy cupcake baking!

Tips or Notes:

  • Be sure to zest the lemons before juicing them. You’ll get more zest from the lemons when they are whole.
  • Use room temperature egg whites for the meringue to achieve the best volume and stability.
  • If you don’t have a kitchen torch for toasting the meringue, you can carefully use the broiler function in your oven. Keep a close eye to prevent burning.

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh lemon juice?

Fresh lemon juice is recommended for the best flavor. However, if you’re in a pinch, bottled lemon juice can be used as a substitute.

How do I store Lemon Meringue Pie Cupcakes?

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Keep them covered to prevent the meringue from absorbing any odors.

LEMON MERINGUE PIE CUPCAKES

LEMON MERINGUE PIE CUPCAKES

Recipe by Alexandra
0.0 from 0 votes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Cupcakes:
  • 1 1/2 cups 1 1/2 (190g) all-purpose flour

  • 1 1/2 teaspoons 1 1/2 baking powder

  • 1/4 teaspoon 1/4 salt

  • 1/2 cup 1/2 (115g) unsalted butter, softened

  • 1 cup 1 (200g) granulated sugar

  • 2 large 2 eggs

  • 1/4 cup 1/4 (60ml) fresh lemon juice

  • Zest of 2 lemons

  • 1/2 cup 1/2 (120ml) whole milk

  • For the Meringue Topping:
  • 4 large 4 egg whites, room temperature

  • 1 cup 1 (200g) granulated sugar

  • 1/2 teaspoon 1/2 cream of tartar

  • For the Graham Cracker Crust:
  • 1 cup 1 (120g) graham cracker crumbs

  • 2 tablespoons 2 granulated sugar

  • 1/4 cup 1/4 (60g) unsalted butter, melted

Directions

  • For the Graham Cracker Crust:
  • Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
  • In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with the butter.
  • Press a spoonful of the graham cracker mixture into the bottom of each cupcake liner to create the crust.
  • For the Cupcakes:
  • In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  • In a separate bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition.
  • Stir in the fresh lemon juice and lemon zest.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined.
  • Divide the cupcake batter evenly among the prepared graham cracker crusts.
  • Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  • For the Meringue Topping:
  • While the cupcakes are baking, prepare the meringue topping. In a heatproof bowl, combine the room temperature egg whites, granulated sugar, and cream of tartar.
  • Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the sugar has dissolved and the mixture is warm to the touch.
  • Remove the bowl from the heat and beat the egg white mixture with an electric mixer on high speed until stiff, glossy peaks form.
  • To Assemble:
  • Once the cupcakes are baked and cooled, top each cupcake with a generous dollop of the meringue topping.
  • Use a kitchen torch to carefully toast the meringue until it’s lightly golden brown.
  • Serve your Lemon Meringue Pie Cupcakes and enjoy the zesty, sweet, and toasty goodness!

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