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Too Much Lemon Lemon Meringue Cupcakes

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"I love the lemon and meringue combination, but the store-bought lemon meringue cupcakes always seemed to be too subtle in flavor. This is a recipe for those who want an extra lemony taste and prefer baking from scratch. You can refrigerate them before serving if you like."
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Ingredients

1 h 5 m servings 233
Original recipe yields 8 servings (8 cupcakes)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners.
  2. Combine butter and sugar together in a large bowl; beat until creamy. Add eggs; beat until smooth.
  3. Mix flour, baking powder, and salt together in a bowl. Beat gradually into the butter mixture. Mix lemon juice, sour cream, and lemon zest into the batter.
  4. Divide batter among prepared muffin cups, filling each almost full.
  5. Bake in the preheated oven until edges are lightly browned and a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pan, about 30 minutes.
  6. Top each cupcake with a heaping teaspoon of lemon curd and 1 meringue cookie.

Footnotes

  • Cook's Notes:
  • I used the zest and juice of 3 large lemons for this recipe, half for the batter, half for the lemon curd.
  • You can use store-bought meringue and lemon curd if you're short on time, but I had made them from scratch earlier.
  • Meringue absorbs moisture from the lemon curd very quickly, and becomes soft and creamy. If you want it to stay crispy, place the cookies just before serving.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 233 calories; 8 37.9 3.7 74 169 Full nutrition

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