Ingredients
- For the 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
- For the pie crust bottoms:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 5 1/2 tablespoons salted butter, melted
- 1 teaspoon water
- For the lemon cake:
- 3/4 cup plus 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 unsalted butter, room temperature
- 1/3 cup vegetable oil
- 1/4 cup sour cream
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon fresh lemon juice
- For the meringue frosting:
- 1 1/8 cups granulated sugar
- 1/3 cup water
- 3 to 4 large egg whites
- 1/4 teaspoon cream of tartar
- 2 teaspoons vanilla bean paste
Instructions
- Make the lemon curd: Rub lemon zest into sugar. Whisk in egg yolks and cornstarch. Add lemon juice and salt. Cook on medium heat, stirring constantly, until thickened. Strain, stir in cold butter and vanilla, and chill.
- Make pie crust base: Mix flour, sugar, melted butter, and water until crumbly. Press about 1 tbsp into the bottom of each cupcake liner.
- Make cake batter: Preheat oven to 350°F (180°C). Rub zest into sugar and mix with dry ingredients. Add butter and mix until coarse. In a separate bowl, whisk oil, sour cream, milk, eggs, and lemon juice. Add to dry ingredients and mix until just combined.
- Divide batter over pie crust bases, filling each liner 3/4 full. Bake 20–25 minutes or until a toothpick comes out with moist crumbs. Cool completely.
- Core centers and fill with chilled lemon curd.
- Make meringue frosting: Heat sugar and water to make a syrup. Whip egg whites with cream of tartar to soft peaks. Slowly pour in hot syrup while whipping. Beat until stiff, glossy peaks form. Mix in vanilla.
- Pipe meringue onto cupcakes and toast with a kitchen torch until golden.
Notes
- Make lemon curd ahead and chill for up to 2 days.
- Use a kitchen torch for best control when toasting meringue.
- Freeze unfrosted cupcakes and assemble fresh.
- Substitute cake flour using all-purpose flour minus 2 tbsp per cup plus cornstarch.
- Mix gently to avoid dense cake texture.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 70mg
