Lemon Curd and Meringue Cupcakes

12 servings

150 minutes

Lemon curd and meringue cupcakes are a small embodiment of French pastry art. Their delicate, airy texture pairs perfectly with the rich sweet-sour filling of lemon curd. This cream, popular in French cuisine, gives the cupcakes a refined freshness. The airy meringue, lightly baked to a golden hue, completes the composition with lightness and crispy caramelization. These cupcakes are the perfect dessert for special occasions or just to treat yourself to something special. Their taste is a balance of tartness, sweetness, and tenderness that can surprise even the most discerning gourmet. These cupcakes are great as a standalone dessert or paired with a cup of freshly brewed tea or coffee, creating harmony of flavor and pleasure.

Energy value per serving

• Calories: 338.7
• Proteins: 6.1g
• Fats: 15.7g
• Carbohydrates: 43.7g

Ingredients

• Lemon juice: 60 ml
• Sugar: 220 g
• Chicken egg: 7 pc
• Butter: 170 g
• Wheat flour: 200 g
• Salt: pinch
• Vanilla: pinch
• Soda: pinch
• Powdered sugar: 150 g

Cooking steps

1. Lemon curd. Mix the juice of 1 lemon with 4 tbsp of sugar. Whisk together 2 eggs and 1 yolk. Pour into the lemon juice with sugar, mix and transfer to a saucepan. Add chopped butter (20 g) and place over medium-low heat. Cook, stirring until thickened (about 8-10 minutes). Remove from heat, stir in 2 tsp of zest and cover to prevent a film from forming. Cool down (the curd will thicken a bit more).

   Required ingredients:

   • Lemon juice: 60 ml
   • Sugar: 220 g
   • Chicken egg: 7 pieces
   • Butter: 170 g

2. Dough. Beat 150 g of butter with 180 g of sugar. Add 2 eggs and 2 yolks one by one. Then add half of the flour in several batches, the zest and juice of half a lemon, and the remaining half of the flour, again in several batches. Distribute the dough into paper molds (if available) and bake for 18-20 minutes at 180 degrees. Remove the cupcakes, let them cool slightly, and increase the oven temperature to 200.

   Required ingredients:

   • Butter: 170 g
   • Sugar: 220 g
   • Chicken egg: 7 pieces
   • Wheat flour: 200 g
   • Lemon juice: 60 ml

3. Meringue. Whip the egg whites, gradually adding powdered sugar. Whip to stiff, smooth peaks.

   Required ingredients:

   • Chicken egg: 7 pieces
   • Powdered sugar: 150 g

4. Using a knife, we cut a round hole in the cupcake almost to the bottom. We trim the top of the removed core. We fill the cupcake with lemon curd. We cover our cupcake with the trimmed top. We apply meringue on top. We place it in a preheated oven at 200 degrees for about 5 minutes until the meringue is browned (a gas torch can also be used if available).