Lemon and Meringue Cupcake

Deborah Dana
Deborah Dana
These lemon cupcakes topped with lemon custard and meringue are delicious and look beautiful.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
24
Servings
  • 3 cups flour 3 cups flour
  • 1 tablespoon baking powder 1 tablespoon baking powder
  • 1 teaspoon salt 1 teaspoon salt
  • 2 1/2 sticks unsalted butter , at room temperature 2 1/2 sticks unsalted butter , at room temperature
  • 4 cups sugar 4 cups sugar
  • 1 cup cow's milk 1 cup cow's milk
  • 7 eggs 7 eggs
  • 5 lemons, its juice 5 lemons, its juice
  • 5 tablespoons lemon zest
  • 1 tablespoon vanilla essence 1 tablespoon vanilla essence
Preparation
1h
0 mins
Medium
  • Preheat the oven to 180 degrees Celsius.
  • In a bowl, mix the flour, baking powder, and salt. You can sift the flour to remove any lumps.
  • In an electric mixer, beat 2 sticks of butter cut into pieces with 2 cups of sugar until fluffy.
  • Add to the butter 4 eggs, vanilla, the juice of 3 lemons, and 3 tablespoons of lemon zest.
  • Mix well and add half of the flour, continue mixing.
  • Add half of the milk and continue mixing.
  • Add the remaining flour and milk and beat for 5 more minutes.
  • Prepare 24 cupcake molds with liners and pour the batter, filling about 3/4 of the liner. Bake for 20 minutes, although you should check the cupcakes at 15 minutes. If you have a convection oven, it’s about 18 minutes.
  • While the cupcakes are baking, make the lemon custard. In a small saucepan, mix 3 egg yolks with 1/2 cup of sugar, the juice of 2 lemons, and 2 tablespoons of lemon zest. Mix very well with a whisk.
  • Cook the egg yolks in a double boiler until you achieve a somewhat thick consistency. Remove from heat and add 3 tablespoons of butter. Mix well.
  • Finally, make the meringue. In an electric mixer, beat the remaining 3 egg whites with a pinch of salt and a pinch of sugar until stiff peaks form. Gradually add 1 cup of sugar and continue beating.
  • To finish each cupcake, cover with a layer of lemon custard and decorate with the meringue using a piping bag. To lightly cook the meringue, use a torch to brown all sides so they look like in the picture.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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