{"id":17522,"date":"2020-02-19T15:53:49","date_gmt":"2020-02-19T21:53:49","guid":{"rendered":"https:\/\/www.cupcakeproject.com\/?p=17522"},"modified":"2021-06-29T08:48:46","modified_gmt":"2021-06-29T13:48:46","slug":"mile-high-lemon-meringue-cupcakes","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/mile-high-lemon-meringue-cupcakes\/","title":{"rendered":"Lemon Meringue Cupcakes"},"content":{"rendered":"

These lemon meringue cupcakes are so lemony and fresh! Like the pie, the cupcakes are piled high with meringue frosting<\/a>. You’ll want to make these lemon meringue cupcakes all spring and summer long! <\/p>\n

\"Two<\/p>\n

How to Make Lemon Meringue Cupcakes<\/h2>\n

If you are new to making cupcakes, read my post all about cupcakes<\/a> before getting started.<\/p>\n

These cupcakes begin with my vanilla cupcake<\/a> batter<\/strong>.<\/p>\n

Then, each filled cupcake liner gets a dollop of lemon meringue filling before baking<\/strong>. (For the filling in these cupcakes, I use Noble Pig’s mom’s mile-high lemon meringue pie<\/a> filling recipe made with fresh lemon zest<\/a>. I’ve rewritten that recipe below to make things easy for you.)<\/p>\n

In the oven, the two combine to create a dense, custard-like cupcake<\/strong>.<\/p>\n

Top the cupcakes with a huge a pile of meringue<\/strong> and use a culinary torch to create a fun toasted marshmallow effect. (Tip: Instead of tossing your leftover egg yolks from making the meringue, freeze them<\/a>!)<\/p>\n

\"Mile-high<\/p>\n

Baking Tips<\/h2>\n

Because these cupcakes are heavy and very moist, they work best when baked in very sturdy baking cups [paid link]<\/a>. Although you can use traditional cupcake liners, you will likely find that the moisture in the cake causes the liners to get wet and not look as pretty.<\/p>\n

Store the cupcakes in the refrigerator up to three days and bring to room temperature before eating.<\/p>\n

Variations<\/h2>\n

If you don’t want to mess with making the filling, you can make an easier version of this my making my lemon cupcake recipe<\/a> instead of this one and topping it with the meringue frosting. It will still be absolutely delicious! Those cupcakes are also great with lemon buttercream<\/a> (shown below) and lemon cream cheese frosting<\/a>.<\/p>\n

\"Lemon<\/p>\n

Another shortcut you can take (instead of baking the filling into the cupcakes) is to make filled cupcakes<\/a> after the cupcakes have baked using store-bought lemon curd [paid link]<\/a>.<\/p>\n

Related Recipes<\/h2>\n